BoomTown wrote:pH on the stalled batch was normal, for us 4.5 on our meter. It drops a bit towards the end of fermentation period, but we start out pretty high at 6, with water from our well.
I don't think pH was a factor.
the only mash i had not finish under 1 was the very first; i had no backset to sour prior to adding GL. My well water is slightly alkaline, but call it 7.
boomtown, you probably have this...but for folks looking for the info, i cut and paste the enzyme properties from the manufacturers msds so it's handy here...
in my experiments, as long as the PH is in the range the higher temperature in the ranges appear to be favourable. I say appear because my experiments are really more like anecdotal evidence
SEBamyl GL optimum pH range is pH 2.8 - 5.5. pH inactivation occurs at a pH below pH 2.5 or
above pH 5.5 SEBamyl
GL is stable over a temperature range of 30 – 65oC.
For saccharifications longer than 24 hours, the optimum temperature range is 55 – 60oC.
Temperature inactivation occurs at or above 75oC. Complete inactivation can beachieved by heating to 95o
C for approximately 10 minutes at pH 4.5 or to 75oC for 40 minutes.
SEBstar HTL optimum pH pH 5.6 – 6.5. HTL has a temperature range of 50 – 90oC. For liquefaction hold times longer than 30 minutes, the optimum temperature is 80 – 85oC. Temperature inactivation begins to occur at or above 95oC and pH 6.5. SEBstar HTL can be completely inactivated in 5 minutes at pH 4.0 and 95oC. The activity of SEBstarHTL is stabilized by the presence of Ca++ ions and is inhibited by high concentrations of heavy metals.
BoomTown wrote:pH on the stalled batch was normal, for us 4.5 on our meter. It drops a bit towards the end of fermentation period, but we start out pretty high at 6, with water from our well.
I don't think pH was a factor.
the only mash i had not finish under 1 was the very first; i had no backset to sour prior to adding GL. My well water is slightly alkaline, but call it 7.
boomtown, you probably have this...but for folks looking for the info, i cut and paste the enzyme properties from the manufacturers msds so it's handy here...
in my experiments, as long as the PH is in the range the higher temperature in the ranges appear to be favourable. I say appear because my experiments are really more like anecdotal evidence
SEBamyl GL optimum pH range is pH 2.8 - 5.5. pH inactivation occurs at a pH below pH 2.5 or
above pH 5.5 SEBamyl
HDNB...I had just re read that stuff, which is how I figured out where and why it screwed up. Thanks though, it is exactly the information I used to solve my problem.
Boom
GL is stable over a temperature range of 30 – 65oC.
For saccharifications longer than 24 hours, the optimum temperature range is 55 – 60oC.
Temperature inactivation occurs at or above 75oC. Complete inactivation can beachieved by heating to 95o
C for approximately 10 minutes at pH 4.5 or to 75oC for 40 minutes.
SEBstar HTL optimum pH pH 5.6 – 6.5. HTL has a temperature range of 50 – 90oC. For liquefaction hold times longer than 30 minutes, the optimum temperature is 80 – 85oC. Temperature inactivation begins to occur at or above 95oC and pH 6.5. SEBstar HTL can be completely inactivated in 5 minutes at pH 4.0 and 95oC. The activity of SEBstarHTL is stabilized by the presence of Ca++ ions and is inhibited by high concentrations of heavy metals.
the 'stalled' mash finished at .998 over the weekend. Loaded it into a still this evening.
Will run tomorrow. End of drama. NOTE TO SELF --- Stay calm, keep to checklist, and have patience, trust the process. Don't forget to add enzyme after mash temp settles back to 155f degrees.
