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Found 6 results

  1. Hi All I expect to share and learn from you, so we all can improve our knowledge and technical service worldwide. Enzymes are my world since 1998, with Novozymes brand. Have great successes! Paulo Braga
  2. Anybody have recommendations on purchasing kits to test for YAN? I'm looking to test in-house levels of YAN in our fresh sugarcane juice. I know it will vary by field, variety, harvest times, time since last fertilization, etc. I'm sending off for HPLC to establish a baseline but I'd like to get an idea of each field's N levels. I'm looking for solutions under $1k which I suppose would include sending off for lab testing.. This assay kit is where I'm at so far. Thanks!
  3. Hi, I'm looking to buy some beta-glucanase and pentosanase to run some small-scale rye mashing trials. I only need a few oz of each, but I can only find them in bulk. Would anyone who uses them be willing to sell me a small amount or recommend a supplier who would? Thanks, Matt
  4. So we recently got a band new reverse osmosis filter system that we use to dilute our vodka. I wanted to try an experiment using the filtered water in the mash, but I have come across a problem that has got me stumped. That is, the pH of the resulting mash is extremely low during fermentation. We usually use spring water for our mash that is very basic (8.5pH). We add citric acid to our mash to it down to about 6.0pH. The filtered water has a starting pH of 6.6, so very little citric acid is needed to bring it down. However, about 2 days into the fermentation I measured the pH and it was 3.2pH. That seems very low to me. Can anyone please tell me what they think is going on with the chemistry. Some things to note: Mash consists of half white winter wheat, with half sugar enzymes have been added to the wheat to extract the sugar the temperature here is quite high 33C (91F) in the daytime Im using a pH pen with auto temperature compensation to mesure the pH
  5. Not that I know which pump you are using, but most of the Liverani seem to be impeller type.
  6. I'd love to hear from anyone with experience adding enzymes to fruit mashes--whether the experience was positive or not.
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