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Fermentation stops @ 50%

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indyspirits    32
On 9/16/2017 at 11:16 AM, Jongood said:

Add 150ml of Alpha Amaylase at 165f

Is this correct?  I believe this is the same thing as your high temp enzymes but not thermostable. This could be your culprit. You need both alpha and glucoamylase -- the former makes long chain sugars, the latter cuts those so they can be fermented.  Can you confirm two apha additions?


Edit: Just read @DenverDistiller's comments after I posted my reply. What he said!

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PeteB    45

I remember someone posting about a similar sudden 50% yield loss quite a few years ago. I finally tracked it down.

His conclusion was

"I finely contacted the local Farm Administration to check out the quality of the last batch of corn I got in. Per bushel weight was moderately low which in turn made available starches LOW. We brought in a different strain of corn and thing got back to normal."

Denver Distiller, you were a contributor

You should be able to find the thread here 


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