Home Distiller

DWelsh wrote:How much of those enzymes would you have to use on a 10 gallon batch? They looked pricey.

You use 0.36ml (or cc's) per pound of grain. I use a 6cc syringe to measure the liquid and "squirt" into the mash. Easy, easy to do. The TSC has animal vaccination syringes for almost nothing...highly recommended.

And the cost for the liquid enzymes is a bargain considering how long a bottle will last you. They're available in 4, 8, and 16 oz. bottles. The shipping cost is best when you get the 16 oz. bottles (recommended if you plan a lot of corn mashes). These enzymes are amazing....highly recommended. Get the HTL and the GL, as a minimum. If you plan on doing a lot of high rye mashes, also get the TL.
ss

p.s.- There's a hotlink in my signature with more info. Check it out.

DWelsh wrote:

greggn wrote:In all likelihood your enzyme was an alpha-amylase which facilitates the liquefaction of starches. You'll need a glucoamylase to further break down the starches into glucose.

I *highly* recommend you visit https://enzymash.biz/index.php?route=common/home" onclick="window.open(this.href);return false;" rel="nofollow

Thanks greggn. How much of those enzymes would you have to use on a 10 gallon batch? They looked pricey. Also, I wonder if malted white corn would have the right types of enzymes to convert the starches into fermentable sugars. I made some corn malt last summer and it was surprisingly easy(no mold at all). I live in Colorado where its usually really dry, so malting my own corn isn't too much of a risk for me.

I use a tablespoon per 6ga/12lb batch and I ferment just about every week ... the 16oz kit lasts me about 8 months.

greggn wrote: I use a tablespoon per 6ga/12lb batch and I ferment just about every week ... the 16oz kit lasts me about 8 months.

You're using 3x too much enzyme for this mash.

.36ml/lb x 12lb = 4.32ml

A teaspoon is ~5ml.

16oz bottle should last 2 years!

cuginosgrizzo wrote: It does, but the content of enzymes in malted corn are so low that it can barely convert itself, and not the extra starch in your mash. Malted barley would work, added at about 25% of your grain bill, but that defeats the purpose of your experiment.

+1

You need to look up the concept of PPG when trying to decide if your all gran mash will be converted by your amount of malt. It's a little tricky of a concept but there are several threads here about it. Using liquid enzymes eliminates the need to calculate PPG... but its still a good concept to understand.

Also...SS is right on the money (of course...). Both the liquid enzymes are 0.36 ml/# of corn so an all corn at 10# of grain would need 3.6 ml. A 4 oz bottle is nearly 120 ml. That's over 30 batches...