Search the Community
Showing results for tags 'enzymes'.
Found 4 results
All this talk of enzymes lately has got me wondering how everyone adjusts their mash pH. We use powdered citric acid, but I'm not sure it is the best or most economical approach. Have other people had good success using phosphoric or lactic acid? What about sulfuric or hydrochloric?
zwithers posted a topic in TechniqueI've been wrestling with figuring out how efficient we are being on our mash/ferment/strips. According to your average home brew calculator we are doing really well, but compared to industry standards we are doing really poorly. Right now we are getting about 65 pg on the strip from 1280lbs of grain (flaked corn, 6 row malt, and rye), which breaks down to about 2.8 proof gallons/bushel. We get about 1.085-90 OSG and it goes down to around 1.017-18 over 5-7 days. I know that major producers are getting almost twice as much (5 pg/bushel). I've played with longer cook times and different rests along the way and different amounts of alpha-amylase at different stages, played with different pitch temperatures for the yeast (using DADY). The owners are hesitant to spend money on beta amylase or any other enzymes (they were home brewers for a long time and don't see any problem with the yields we are getting. But I think we can do a lot better). I would play with yeasts but at this point I would be concerned about altering the flavor too much. 1)Does anyone have any insights on what a high efficiency would be in terms of proof gallons/bushel for a small distillery? 2) Has anyone played with using an alpha-amylase for the liquification step then cooling and adding a beta-amylase for further saccrification? Does this make a major difference? 3) Any ideas on why there seems to be such a large discrepancy between what home brewers would consider an efficient mash and what industrial spirit manufactures are getting? (besides the lack of demand for 12.5% beer and the lesser consideration for final taste of the beer in a distillery. Im wondering about specific process differences that explain the difference in yields). Forgive me if this is already posted somewhere or if its not entirely clear. Cheers
Hello I was wanting to replace my malted wheat with enzymes for cost reasons. It is my understanding that the malted wheat in vodka production is used solely for its enzymes, so replacing it shouldn't have a huge effect on taste. From my research I have found i need an alpha amylase for liquification (breaking starch down to dextrose), and a beta amylase (breaking dextrose down to glucose). This brings me to my first question. There are three options available for alpha amylase: high, mid and low temperature alpha amylase. My guess is that the mid tempurature is most suitable as the range is closer to gleatinization temp, you want it to start working before the beta amylase and you don't want to waste time and energy heating the wort to excessive temps. Also there are two options for the form of the enzymes. One is in powder form and the other is a brown liquid that looks like a syrup. Is one more suitable than the other in relation to quality and taste? Or is it merely a matter of how you like to store your enzymes? Thanks Jimmy
Hey folks, I've been gearing up to produce some whiskey from unmalted barley. I've done a few very small test mashes so far and the results have been a little disappointing. My efficiency is traditionally good with corn and rye but these have been really reluctant to give me what I'm looking for. Some details: - I'm trying for a ~28 gallon beer (5 lbs grain w/ 2.2 gallons water up front for a final volume of 2.5 gallons wash) - I'm gelating above 190 for nearly an hour - have tried both 10% & 30% malt additions - have tried to reduce viscosity with "rests" at ~105 and 130 (tho given mash thickness, I probably didn't wait long enough) I eventually saw conversion pick up when I finally bumped my saccharification temp up to ~150, but in the end I still got much lower extraction than I do on corn and rye. I have not done a starch test yet, though the wort does look turbid throughout the mash. I've assumed this cloudiness is from a protein-rich batch of grain. I have stirred these mashes as I normally do, which is every 20 or so mins. I'm curious if an abundance of protein/glucan can congest the wort to a point where conversion is compromised? Are the enzymes likely to just get bogged down like that? At this point, I might try using the 30% malt in three additions: 3% premalt, 13.5% at start of mash schedule, then another 13.5% after 145 deg saccharification. I'm thinking with this last addition I can extend conversion into the high 150s w/o worrying about denaturing things too quickly. I'm running out of ideas on this and would like to figure it out without hightempase or such. Are there any particular tricks to mashing unmalted barley (and other protein-rich grains)? Clearly the Irish make it work, and I'm guessing they don't use enzymes either. Cheers!