Practical Methods for simultaneous saccharification?

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Evil Wizard
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Practical Methods for simultaneous saccharification?

Post by Evil Wizard »

I want to do high gravity potato ferments and I'm wondering if it's better to add the gluco enzyme and yeast to the bottom or top of the fermenter.

I assume that agitation is a no no and that a chunky mash would be better than a runny one to prevent liquid moving naturally through convection.
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Re: Practical Methods for simultaneous saccharification?

Post by Yummyrum »

Would Chinese yeast balls work?
They good on steamed rice .... can’t get much thicker than that
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Re: Practical Methods for simultaneous saccharification?

Post by The Baker »

Yummyrum wrote: Tue Sep 03, 2019 1:54 am Would Chinese yeast balls work?
They good on steamed rice .... can’t get much thicker than that
Maybe potato sake?

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Re: Practical Methods for simultaneous saccharification?

Post by Evil Wizard »

Does anyone know about simultaneous saccharification?
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Re: Practical Methods for simultaneous saccharification?

Post by Yummyrum »

Evil Wizard wrote: Thu Sep 05, 2019 7:53 pm Does anyone know about simultaneous saccharification?
No but that was why I mentioned the Chinese yeast balls ... thats exactly how they work
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Re: Practical Methods for simultaneous saccharification?

Post by LWTCS »

High gravity potatoe,,, wait what? :lol:

Alpha and a high temp yeast maybe?
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Re: Practical Methods for simultaneous saccharification?

Post by LWTCS »

I can't imagine a chunky mash being high gravity ?

I would also imagine agitation would be preferred?
If the enzyme binds to the surface then more surface area would be best no?
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Re: Practical Methods for simultaneous saccharification?

Post by LWTCS »

Evidently there are some Alpha enzymes that work more effectively at low temps than others?
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