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I got some fermfast gluco amylase and I don't know how much to use for say? 10 pounds of grain such as corn

0.35ml per pound

so about 3.5ml for 10lbs, about a teaspoon full.

how are you liquifying the starch?

its a dry packet, I'm going to boil to gel then add alpha amylase at optimal temp.
Havent thought it all out quite yet

I'm thinking of doing a 100% corn enzymash with BigR's no boil corn method

sorry, i read ferm pro enzymes, not ferm fast.

dunno nuthin' 'bout no powder.

Use half a pack for 10lbs. Pitch between 140-145F.

thanks guys

Are alpha amylase necessary for all corn grains? I ask b/c I spoke with a guy at a local homebrew and he seemed set on it.

Frosty36 wrote:Are alpha amylase necessary for all corn grains? I ask b/c I spoke with a guy at a local homebrew and he seemed set on it.

Are you using whole corn? That is, cracked corn or whole grain corn? Then you’d be wise to get the high temperature enzymes as well, because they’ll help with the gelatinization process which is necessary if using whole corn. The gelatinization of the corn will make a thick porridge that the enzymes help thin. Stirring it is difficult without the enzymes. But the gelatinization temperature for corn is around 190*F, which would denature the gluco-amylase. So, you’ll need the high temperature enzymes to help you.

If you’re using flaked corn/maize, then the gelatinization is done for you during the flaking process.

Regardless, you’ll need enzymes for the conversion process, either alpha enzymes or from barley malt. If your grist (grainbill) is 20-25% malted barley, it should have enough enzymatic power to convert the corn.

If you’re trying to make an all corn mash, then get both, liquid high temperature enzymes and the gluco-amylase enzymes.

Mind your temperatures and pH of the mashing process too, as it is necessary for effective conversion.
ss

Im using a corn and barley mash. I have the ingredients so I figure why not. The corn is whole and I was planning to just crack it in a grinder, not powder. I have a little 4 gallon pot so not too much needed. The barley isn't malted so I would still need the amylase correct?
Basically, corn, barley, amylase and sugar.
Unless I'm mistaking and it is already malted, then I skip the amylase?

I got it from a home brew store so I'm not sure if its high temp or not. Got a brand online you could recommend?

Thanks ss

Frosty36 wrote:...The barley isn't malted so I would still need the amylase correct? <---CORRECT. The alpha (hi-temp) amylase provides the missing enzyme a malt would've furnished.
Basically, corn, barley, amylase and sugar.
Unless I'm mistaking and it is already malted, then I skip the amylase? <---You could. But I use alpha and gluco (lo-temp) amylase as cheap insurance.

I got it from a home brew store so I'm not sure if its high temp or not. <---Frustrating, ain't it? No instruction or description... Call the Brew Shop guy and ask.
Got a brand online you could recommend? <----YES. See below.

Ferm Solution Liquid (Both) Lots of members here use these. On my "try next" list.
Brewhaus Powdered Search "ENZYME" (Both alpha- and gluco-) I use these. On sale now, too.

You wanna see some magic. The alpha (either brand) turns a gooey corn glue into thin soup right before your eyes.

I'd be lost without you Fizzix lol. Thanks bud. Gonna buy some now.

Frosty36 wrote:I'd be lost without you Fizzix lol. Thanks bud. Gonna buy some now.

Thank you. But I'm still an idiot novice and just appreciate when advice is spelled out to me.
Most everyone here is a genius compared to my silly ass.

Lol. That site is gold though. Like a kid in a candy store. What's your thought on the whiskey yeast with gluco amylase included? Would you use that and not add any extra amylase?

Frosty36 wrote:Lol. That site is gold though. Like a kid in a candy store. What's your thought on the whiskey yeast with gluco amylase included? Would you use that and not add any extra amylase?

Haven't tried it, but I dose gluco same time as when pitching the yeast so it makes sense.
Don't forget the alpha, too. You want both.

The argument for getting separate, discrete enzyme packages though is for when you make like a rum or rye
and thus wouldn't be using the whiskey yeast with it built in. I think pretty quickly you'd appreciate having the enzymes separate
and "controllable."

SPOILER: You know what's next after taming your amylase use, don't you?
You're going to be yeast researching and shopping. I see it coming!

Ha. I somehow started down the yeast road before everything else. Made the worst mistake and used turbo yeast....never...ever again. So far I've tried bakers yeast and a wine strain ( I've only made apple shine) so next up is corn. Not sure what the best one to start with is though. One guy mentioned "Bakers yeast is good for cereal grain ferments and rums, while wine yeast and champagne yeast is good for fruit ferments" But I'm open to suggestions.

I'd buy it tonight if I knew a great one to go for.

P.S. I bought some malted barley and both alpha and gluco enzymes.
Alpha goes in during the cooking process and gluco would go in once you pitch yeast? If you use both.

Pay attention to instructions. Too hot, and enzymes get de-natured and are ruined.

F'rinstance: Brewhaus alpha has a narrow 152°F to 158°F dosage window,
and FermSolutions' alpha has a much broader application of 150°F to 190°F.
We have to stay within those temps!

The glucos go in at room temperature.

Easy enough. Last question of the day.
With the malted barley, I should play it safe and still add both?

I do.
I like to default to insurance mode.

I'm stealing that term

Fiddleford: Keep us posted. I've been wanting to do an all corn mash myself, but have a few recipes ahead of it, so I'd enjoy hearing your story. I'm ordering some enzymes in anticipation for it in the next few weeks, myself.

I've had to put stilling on hold.
Some updates in my life have caused that

Funny how unexpected interruptions always seem to pop up, Fiddleford. We'll keep the strippin' fires stoked while you git 'er done.

(Thank you. But I'm still an idiot novice and just appreciate when advice is spelled out to me.
Most everyone here is a genius compared to my silly ass.)


No, most of us are just slightly more experienced idiots.

Distilate had a plastic taste, I'm sure I potato alpha and gluco amaylase. I put about 10 times what I needed

Too much