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Offline sssjrcowboys  
#1 Posted : Thursday, October 10, 2013 9:51:02 AM(UTC)
sssjrcowboys


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I was wondering how much I would use for a 5gal corn mash and how much sugar I would need. I have never used it before and wanted to see how it worked and if it made any difference.
Offline dieselduo  
#2 Posted : Thursday, October 10, 2013 10:16:42 AM(UTC)
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I use 2tsp for a 5 gal
155F., after cooking the corn or corn meal, and let simmer for about 20min. and yes it turns the starch into fermentable sugars and therefore you can cut the amount of sugar you use
Offline sssjrcowboys  
#3 Posted : Thursday, October 10, 2013 12:48:48 PM(UTC)
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OK thanks. by doing this will it give it more of a corn flavor or am I better of just cooking the corn for an hour or so and not using the Alpha Amylase?
Offline dieselduo  
#4 Posted : Friday, October 11, 2013 12:09:21 AM(UTC)
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cook the corn and use the amylase at appropriate temp. use a pot still to get more flavor out, reflux will strip the flavors and run slow and make good cuts.
Offline Gravelier  
#5 Posted : Friday, October 11, 2013 4:16:50 PM(UTC)
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"For what its worth, i agree on the use of alpha amylase (AA). I have been using cooking corn and then when cooled down to 130 F, I have been adding unmalted wheat. I take it up to 150 and then add the AA.

On one batch, it seemed like it was a stuck ferment after about 3 days, so I add a tlbsp of gama A. The ferment took off within about 5 hours and had a 1/2 inch of head on it. The GA works best a room temp and about 5 pH. The yeast working will lower the pH to about this range and my basement is usually about 68 to72. Worked like a champ. FYI Not entirely sure as to why it worked. Just some additional observation."
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