That Guy wrote:So the Amylase is added at mash temps ?? and the glucoamylase is added at pitching temps??
Is the glucoamylase utilised best when fermenting on the grain ?
Also, does anyone know the desired PH for these enzymes as ive read some conflicting info..
What I'm trying to achieve is an understanding of the different flavors, especially what unmalted barley and oats bring.
Mate.. you’re just going to have to try it for yourself. A & B both have optimum temps at which they convert at. They both work as a multiple add but their efficiency is a lot lower.
Seperate and work at +/- 10 % Of temp variants and from a home brewing perspective you’ll get good results. If yr angling from a commercial perspective then yes, look into ph corrections. Cant help there. From a tasting perspective, which will ALWAYS be subjective, you will get better flavoured wash.( B just grinds away and eats up most of yr starch) But that then poses a plethora of scenarios on how you distill and what equipment you have.. you could almost write a thesis on that. To summarise, don’t get to fkd up with internet comments etc.
it’s a cheap exercise to buy the enzyme, give it a go, you’ll get a great understanding of how much easier life becomes with unmalted grains. Particularly corn .