Does anyone have a down-and-dirty set of instructions on how to use Alpha Amylase and Gluco Amylase? Everything I've read on the forums here is vague, but in a nutshell I've read:
1.) Add Alpha at boiling or steeping temp to break down starches.
2.) Add Gluco at pitching temp to help sugars to be further digestible.
Is this correct or way out in left field?
Thanks in advance!
~BastArd~
Alpha/Gluco Amylase Instructions
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- BucolicBastard
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Alpha/Gluco Amylase Instructions
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Re: Alpha/Gluco Amylase Instructions
Is this correct.. NO or way out in left field.. YESBucolicBastard wrote:Is this correct or way out in left field?
And you have already been provided with the guidance to that same question you asked in the other thread..
http://homedistiller.org/forum/viewtopic.php?f=3&t=5063
Mars
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Re: Alpha/Gluco Amylase Instructions
And there's this: http://homedistiller.org/forum/viewtopi ... =3&t=44271
Use the HD Google Search to find more. Leave a space after the URL and type "amylase" or similar.
Use the HD Google Search to find more. Leave a space after the URL and type "amylase" or similar.
Re: Alpha/Gluco Amylase Instructions
You'll also find some recipes in the Tried and True section which utilize enzymes, and give a practical description of their usage for a particular example.
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Re: Alpha/Gluco Amylase Instructions
all enzymes have different protocol
even all high temp enzymes I've read about and tried have different sweetspots on temp and ph
best read up on the one you have or are buying
even all high temp enzymes I've read about and tried have different sweetspots on temp and ph
best read up on the one you have or are buying
Don't be a dick
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Re: Alpha/Gluco Amylase Instructions
Thanks everyone!
"When you are dead, you do not know that you are dead. All pain is felt by others. The same thing happens when you are stupid."