Re: [new_distillers] Re: how much malt is enough?
- I knew if I stumbled around long enough someone would help me out. THANKS I couldnt seem to find the exact info I was searching for.
Harry <gnikomson2000@...> wrote: For Donald...
--- In firstname.lastname@example.org, donald holcombe
>I cant find any info to back this up, at this time.Iv used 20%
> My understanding is that the enzyme can grow or replicate. However
before and done OK. Overnight ! Iv also used 3ounces of powder in
a 15Lb cornmeal batch.I'll try to find more info. LATER
............Enzymes don't replicate. An enzyme is a protein
manufactured by a living organism (in our distiller's case, by a
seed, or a yeast). Its sole purpose is to act as a catalyst to a
chemical reaction. Catalysts speed up a reaction, without being
changed, or used up themselves. That's why they're still there and
active when all the starch has been converted. That's also one
reason why they need to be killed off (deactivated) in producing
some types of beer.
> tyler_97355 <kd7enm@...> wrote: Do the enzymes in maltedbarly eg all used up after a while, or will it
> keep working if kept at the right temperature?....See above.
For a 5-7 gallon mash,
> can i just use a cup, or should i be using 2 pounds of it?.......The usual dosage is to use about 10%-15% by weight of the
grain bill as malted barley. If using malted wheat, a little more;
if malted corn, a fair bit more. Barley & wheat have good enzyme
power, and can convert themselves plus a considerable amount of
other grains in the grain bill also. Other grains like corn are
barely capable of converting their own weight.
> just get the job done quicker?.........Yes. As I said above, it's a catalyst.
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