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I'm looking for some suggestions for exogenous enzymes to use in our grain-in mashing. I've mashed a ton of single malt before, where exogenous enzymes were unnecessary. I may use malt down the line for conversion, but initially am looking to use enzymes until I get a firm grasp on our equipment's heating and cooling quirks/capabilities. I'm leaning towards a certain supplier I won't mention as to not skew people's advice. Lots of suppliers on here, but looking for success stories from producers. Thank you!

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We use HTA, glucoam, and beta anti-gummy-shit from specialty enzyme who I think have changed their name. They're out of Chico, CA I thik.   I have a theory that there are only about two actual producers and other just resell. Shrug.  

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