fldme Posted October 18, 2013 Share Posted October 18, 2013 Viscoferm by novozymes is the best I have seen. Needs calcium to work right though. Link to comment Share on other sites More sharing options...
HedgeBird Posted November 8, 2013 Share Posted November 8, 2013 Viscoferm by novozymes is the best I have seen. Needs calcium to work right though. I have a sample of this enzyme I am hoping to try on my next batch. it came with no useage instructions or recommendations regarding amounts per volume of mash, or weight of grain.. any suggestions on how much to start with? I am doing batches of about 150 gallons and 250lb of grain.. Link to comment Share on other sites More sharing options...
fldme Posted November 8, 2013 Share Posted November 8, 2013 For that size batch, I would try 100 ml. Add at no higher than about 120 degrees. Use about a cup of calcium carbonate, and get your ph to around five. If using just rye and malt. Add malt first, then rye at 120. Hold it maybe 15 mins. If adding corn, still do this step first, then take temp up to add your corn. Link to comment Share on other sites More sharing options...
HedgeBird Posted November 15, 2013 Share Posted November 15, 2013 If using backset, would there be an issue with adding it during the cook, instead of after, in order to make sure it gets pasteurized and does not introduce any bacteria? Or is that really an un-necessary concern as the low PH of the backset should prevent any nasties from growing? Link to comment Share on other sites More sharing options...
SpecialtyEnzymes Posted November 15, 2013 Share Posted November 15, 2013 Hey Hedge, Attached is some of the information you might be able to use with regards to the Viscoferm. I hope it helps with your rye mashing. Cheers! Speczyme Viscoferm - Increase Output and Save Costs with High Gravity Fermentation.pdf Viscoferm Product Data.pdf Viscoferm MSDS.pdf Link to comment Share on other sites More sharing options...
fldme Posted November 17, 2013 Share Posted November 17, 2013 Always use fresh backset. While low ph will keep it fresh a couple days, beyond that, I would not use it. Link to comment Share on other sites More sharing options...
HedgeBird Posted November 18, 2013 Share Posted November 18, 2013 Lowering the PH can also help with starch conversion. This is another reason I am asking about adding the backset before, or during the cook. Adding the backset earlier would help with hitting my target stach conversion PH, but I am concerned it may have other starch conversion side-effects that I am unaware of. ? Link to comment Share on other sites More sharing options...
Bier Distillery Posted November 29, 2013 Share Posted November 29, 2013 Needs calcium to work right though. How so and in what form? Calcium carbonate would increase PH. Link to comment Share on other sites More sharing options...
fldme Posted November 29, 2013 Share Posted November 29, 2013 It needs calcium to work right has been my observation. I use calcium carbonate. As far as adding the backset to the cooker, that is fine, but you do not need much. So be careful. Link to comment Share on other sites More sharing options...
nabtastic Posted December 9, 2013 Share Posted December 9, 2013 Why is distillers malt better than brewers malt? I assume it is to do with kilning temperatures but I would appreciate your explanation, thanks. I believe distiller's malt is 6-row barley. brewers typically use 2-row so they don't need as much irish moss (or whatever they're using) to remove the extra proteins. But yeah, I think his answer was 100% correct just wanted to clarify for ya. NAB Link to comment Share on other sites More sharing options...
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