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

Excellent question, which I know every detail-focused brewer wonders about at some point. The reason we don't go up to alpha temperature right away and then drop down is that the beta enzyme ...
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  • 3,317
6 votes
Accepted

Clarity Ferm Date Stamp

Clarity ferm is an enzyme to help reduce chill haze. The dates are production date and use by date. Because it's an enzyme it may not be stable and breaks down or denatures over time. Using it ...
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2 votes

Could mechanical blending denature amylase enzymes?

Good question. No I don't believe mechanical forces can break down enzymes to the extent that it would be a concern. Viewed through a magnifying lens or microscope, blender blades will have a ...
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2 votes

How do I determine the amount of enzyme needed to liquefy a known quantity of starch substrate?

The amount is dependent on desired speed and temperature constraint, possibly the condition of the grain. Make test batches and time how long they take to reach full conversion under your conditions. ...
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  • 131
2 votes

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

For most of our brews we shoot for 65°C (148°F)for 90 min, we find this gives us a highly fermentable wort with enough longer chain dextrins for good mouthfeel. This is the usual temp I see most of my ...
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