Can anyone tell me is this the same as alpha amalyse that is needed to convert unmlated grain starch into fermentables ? ;D
https://www.thehomebrewcompany.ie/alfaamylase-vinoferm-100-ml-p-2174.html
Are you asking a rhetorical question there :P ;D
Yep, you can make your own Colt 45 out of corn starch with that stuff!
Quote from: Bzfeale80 on July 12, 2014, 12:28:16 AM
Are you asking a rhetorical question there :P ;D
No i was actually serious for once, could not find anything in vinoferm site to cnfirm contents, name is not enough the way things are these days.
Quote from: mr hoppy on July 12, 2014, 01:28:07 AM
Yep, you can make your own Colt 45 out of corn starch with that stuff!
Never had the pleasure, some experiments i have in mind is all.
Quote from: Greg2013 on July 11, 2014, 08:47:56 PM
Can anyone tell me is this the same as alpha amalyse that is needed to convert unmlated grain starch into fermentables ? ;D
https://www.thehomebrewcompany.ie/alfaamylase-vinoferm-100-ml-p-2174.html
Yes it is the alpha varient of our friendly starch cleaving amylase.
Its commonly used by home wine makers when making country wines from starchy root vegetables.
I have never seen the beta variant for sale in the HB/Wine making shops.
Did you know that your saliva is rich in amylase as it is the first stage of starch conversion: Masticate in mounth, add saliva, swallow, and incubate at 37C in the Tum! That is why certain native drinks are made by chewing and spitting!
Buying a tub from the HBC sounds a lot more sanitary. But why do want it when mashed malted barley is full of it?
Quote from: Will_D on July 12, 2014, 12:02:15 PM
Quote from: Greg2013 on July 11, 2014, 08:47:56 PM
Can anyone tell me is this the same as alpha amalyse that is needed to convert unmlated grain starch into fermentables ? ;D
https://www.thehomebrewcompany.ie/alfaamylase-vinoferm-100-ml-p-2174.html
Yes it is the alpha varient of our friendly starch cleaving amylase.
Its commonly used by home wine makers when making country wines from starchy root vegetables.
I have never seen the beta variant for sale in the HB/Wine making shops.
Did you know that your saliva is rich in amylase as it is the first stage of starch conversion: Masticate in mounth, add saliva, swallow, and incubate at 37C in the Tum! That is why certain native drinks are made by chewing and spitting!
Buying a tub from the HBC sounds a lot more sanitary. But why do want it when mashed malted barley is full of it?
Getting back into brewing after a hiatus over the last few months and i have a number of experiments in mind since last year which i want to get cracking on now, just for shits and giggles, if they work great and if not no big loss. I don't want to waste my malt barley on these and out of curiosity i want to see what this enzyme will do or how efficient this version of it is. I would have preferred to get the beta amalyse as well but could not locate any between here and the UK. ::) ;D
The yanks use something called "Beano" which is an anti-flatulence pill in the US to break down beers when they mash too high or have a stuck ferment....It's Alpha amylase from what I know.
Quote from: Eoin on July 14, 2014, 01:23:22 PM
The yanks use something called "Beano" which is an anti-flatulence pill in the US to break down beers when they mash too high or have a stuck ferment....It's Alpha amylase from what I know.
You don't want to use Beano. It will ferment almost anything; it's not alpha amylase, but alpha galactosidase.
Quote from: biertourist on July 22, 2014, 06:06:12 PM
Quote from: Eoin on July 14, 2014, 01:23:22 PM
The yanks use something called "Beano" which is an anti-flatulence pill in the US to break down beers when they mash too high or have a stuck ferment....It's Alpha amylase from what I know.
You don't want to use Beano. It will ferment almost anything; it's not alpha amylase, but alpha galactosidase.
That's the general idea Biertourist ;D
Quote from: Greg2013 on July 22, 2014, 06:27:12 PM
Quote from: biertourist on July 22, 2014, 06:06:12 PM
Quote from: Eoin on July 14, 2014, 01:23:22 PM
The yanks use something called "Beano" which is an anti-flatulence pill in the US to break down beers when they mash too high or have a stuck ferment....It's Alpha amylase from what I know.
You don't want to use Beano. It will ferment almost anything; it's not alpha amylase, but alpha galactosidase.
That's the general idea Biertourist ;D
My point was that it's not a good idea.
Have you ever made beer from water, table sugar and hops only? -That's a close approximation to the beer that you're making when you add Beano and wait.
Welcome back Biertourist, your input id always welcome :)
Quote from: DEMPSEY on July 23, 2014, 02:00:12 AM
Welcome back Biertourist, your input id always welcome :)
Thanks.
I just finished applying my epoxy floor to my new home brewery last weekend (top clear-coat planned for this weekend) so I'm getting super excited about brewing again!
Adam