Hi temp enzyme

[TurtleLA]

Trying to find the name of the hi temp enzyme some use to break down more sugar out of corn mashes if someone can help me!

[Tater]

https://www.google.com/search?rls=en-us ... ha+amylase" onclick="window.open(this.href);return false;" rel="nofollow

[GrassHopper]

Tater, I couldn't get there with that link.
This should get him there: http://www.enzymash.com" onclick="window.open(this.href);return false;" rel="nofollow

SEBflo TL = Beta-glucanase
SEBstar HTL = High temperature alpha-amylase
SEBamyl GL = Glucoamylase

[Swedish Pride]

Woodshed could hook you up as well

[TurtleLA]

Thanks guys

[shadylane]

Don't forget to click on the "Mashing Instructions"
Here's a shortcut https://enzymash.biz/index.php?route=in ... ation_id=9" onclick="window.open(this.href);return false;" rel="nofollow

[shadylane]

http://www.whitelabs.com/other-products ... -opti-mash" onclick="window.open(this.href);return false;" rel="nofollow
http://www.whitelabs.com/files/Enzyme_U ... cSheet.pdf" onclick="window.open(this.href);return false;" rel="nofollow
http://www.whitelabs.com/other-products ... sco-buster" onclick="window.open(this.href);return false;" rel="nofollow

[GrassHopper]

http://www.whitelabs.com/other-products ... -opti-mash
http://www.whitelabs.com/files/Enzyme_U ... cSheet.pdf" onclick="window.open(this.href);return false;" rel="nofollow
http://www.whitelabs.com/other-products ... sco-buster" onclick="window.open(this.href);return false;" rel="nofollow

Thanks for posting this Shady. I checked all those links out. My head is still spinning. This is science at it's best.
For those of us wanting to learn beyond slamming some stuff in a barrel, and hope it all works, this is for those of us. It is the raw science/chemistry/physics of why we do what we do.
When you click on the education part of these links, here is some free stuff for those who want to go beyond:
Example 2 day class:
Tentative Schedule:
9:00 AM to 5:00 PM
DAY 1 * Yeast Metabolism (Aerobic vs. Anaerobic metabolism; Critical metabolic pathways in brewing; Yeast nutrition; Yeast flavor and aroma contribution) * Yeast Handling & Technology (Best Practices for collection/harvesting yeast; Best practices for storing yeast cultures; Yeast tracking and technology) * Fermentation Control Points (Factors affecting fermentation; Fermentation control points; Fermentation monitoring) * Sensory Lab (Fermentation flavors/off-flavors and troubleshooting); Lab Techniques Part 1 (Aseptic Technique; Swabbing; Dilutions and Plating; Cell Counts) * Happy Hour
9:00 AM to 5:00 PM
DAY 2 * Troubleshooting problem fermentations (4 common fermentation problems; Possible causes; Remedies) * Setting Up A Brewery Lab (Why & how to start a QC program; Overview of testing and required materials; Identifying contaminants; Putting it all together) * Managing Wild Yeast and Bacteria * Lab Techniques Part 2 (Gram staining; Yeast colony streaking; Media Preparation; Forced Diacetyl)

[Swedish Pride]

Woodshed could hook you up as well

Swedish, I didn't know that those were considered Hi Temp enzymes. That's why I didn't list Woodsheds. MY BAD
And they are the ones I bought from Woodshed Here is the link: https://store7557160.ecwid.com/" onclick="window.open(this.href);return false;" rel="nofollow

Cool man, Didn't know that there was an online option to get them, have the check em out when i get paid.
And the data sheet say they last for 12 months , not 6 months as pintos, good as well

I thought they were high temp from hearign about them in the same breath as pintos, but looking at the data sheet it says do not exceed 60°C (140°F), do you stick to these temps?
If so do you get the corn porridge that we can avoid with pintos enzymes?

[GrassHopper]

Woodshed could hook you up as well

Swedish, I didn't know that those were considered Hi Temp enzymes. That's why I didn't list Woodsheds. MY BAD
And they are the ones I bought from Woodshed Here is the link: https://store7557160.ecwid.com/" onclick="window.open(this.href);return false;" rel="nofollow

Cool man, Didn't know that there was an online option to get them, have the check em out when i get paid.
And the data sheet say they last for 12 months , not 6 months as pintos, good as well

I thought they were high temp from hearign about them in the same breath as pintos, but looking at the data sheet it says do not exceed 60°C (140°F), do you stick to these temps?
If so do you get the corn porridge that we can avoid with pintos enzymes?

Swedish, I got spanked for including Woods link from the higher-ups. But, the instructions say to add the the one enzyme (optimash) at 178 F, and the other enzyme (ultra ferm) at 148 F. I ended up with just enough liquid viscosity for my SG meter to float in to get a reading. I wish we here at HD had a system whereby the community itself made the decision whether to buy or not to buy from any individual instead of banning certain sellers based on a past mistake. A five star system like Amazon has would be way more democratic. We would decide ourselves, based on feedback star ratings instead of others deciding for us. I am not complaining about the job the leadership is doing....cuz I think they deserve more than they get. Just voicing an opinion. JMHO

[Swedish Pride]

cheers for the info lad, sure a good spanking isn't the worst thing in the world
I hope he at least bought you dinner first

The reasoning behind "no selling" is as far as I can tell based on bad experiences between buyers/ sellers in the past.
But I concur, at times the rules here can be a bit OTT, but it's not out of malice, they want to protect a very professional tone in the areas that matter to present HD as a flagship in the ongoing fight to legalize hobby distilling.
Not sure if it will work, but I can't see it doing any harm.

I do like the idea of a peer rating for hypothetical sellers, would be brilliant.
Not sure if it's an feasible option, may be a to much of headache for the mods, they do a lot as is.

Alternative sellers can just put up listings in the classified part