middleofnowhere Posted July 7, 2014 Share Posted July 7, 2014 I like the idea of doing rye batches without enzymes. That said I've mainly just made beer. I'm also ok with using a certain portion distillers malt and raw rye to reach proper conversion/gravity. All that said, does anyone have any links for enzymes, either for sale or literature so I can make sense of what's out there? Link to comment Share on other sites More sharing options...
Artisan Still Design Posted July 7, 2014 Share Posted July 7, 2014 there are a lot of different manufacturers, what you need is Beta Glucanase, but is sold under many different names. you can buy small samples here to try it out. you will also need to add protein rest into your mash procedure (113-131°F) Link to comment Share on other sites More sharing options...
middleofnowhere Posted July 7, 2014 Author Share Posted July 7, 2014 Any literature on the use of Beta Glucanase? Link to comment Share on other sites More sharing options...
Artisan Still Design Posted July 8, 2014 Share Posted July 8, 2014 http://www.specialtyenzymes.com/requestmoreinformation&ref=SEBFlo%20TL Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now