Questions tagged [amylase-enzymes]

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5
votes
3answers
37 views

How to do alpha-amylase conversion first and beta second?

I know the alpha-amylase enzyme works between 66-71°C (150-160°F) and beta-amylase between 55-66°C (130-150°F). But, beta uses the dextrins produced by the alpha enzyme activity. I want to produce a ...
0
votes
1answer
57 views

Amylaze Enzyme for conversion

I am experiencing a lag in conversion of sugars during fermentation. I have been told in the past that how well I crush grains or stick to the absolute temperature during mash can throw off my ...
9
votes
2answers
329 views

Does diastatic power reduce with age? Old grain

Anyone have definitive info if diastatic power is reduced with grain age? If so, any data to estimate current DP? Brewing with some pretty old 2-row today. It has been stored properly for 1.5 years, ...
2
votes
2answers
542 views

Lager than life pilsner

I was looking at a packet of "pilsner enzyme" (an amylase). I know what it does (chops up starch/maltodextrins to simpler sugars, I think...) but I wondered why it is called "Pilsner enzyme"? Why ...