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Re: Yeast Comment

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  • waljaco
    Whisky yeast I gather contains glucoamylase which helps to finish off the starch conversion more completely. It is also used to make dry beers. wal
    Message 1 of 32 , Mar 4 4:32 PM
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      Whisky yeast I gather contains glucoamylase which helps to finish off the starch conversion more completely. It is also used to make "dry" beers.
      wal

      --- In Distillers@yahoogroups.com, Robert Lemmen <robertle@...> wrote:
      >
      > hi henry,
      >
      > On Fri, Mar 01, 2013 at 02:24:03PM -0800, henry sangret wrote:
      > > I use this yeast Prestige Whisky Yeast with AG from Brewhaus.  Of course with a starter I am required to use a enzyme cocktail for starch reduction. Another alternative is to buy 10 packs and get a discount.
      >
      > great that you bring this up! this is something I don't understand at
      > all: why would it be any good to have AG in your yeast? shouldn't the
      > starch be converted by your malt before you pitch the yeast? what's the
      > benefit?
      >
      > thanks robert
      >
      > --
      > Robert Lemmen http://www.semistable.com
      >
    • waljaco
      Whisky yeast I gather contains glucoamylase which helps to finish off the starch conversion more completely. It is also used to make dry beers. wal
      Message 32 of 32 , Mar 4 4:32 PM
      • 0 Attachment
        Whisky yeast I gather contains glucoamylase which helps to finish off the starch conversion more completely. It is also used to make "dry" beers.
        wal

        --- In Distillers@yahoogroups.com, Robert Lemmen <robertle@...> wrote:
        >
        > hi henry,
        >
        > On Fri, Mar 01, 2013 at 02:24:03PM -0800, henry sangret wrote:
        > > I use this yeast Prestige Whisky Yeast with AG from Brewhaus.  Of course with a starter I am required to use a enzyme cocktail for starch reduction. Another alternative is to buy 10 packs and get a discount.
        >
        > great that you bring this up! this is something I don't understand at
        > all: why would it be any good to have AG in your yeast? shouldn't the
        > starch be converted by your malt before you pitch the yeast? what's the
        > benefit?
        >
        > thanks robert
        >
        > --
        > Robert Lemmen http://www.semistable.com
        >
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