Howdy George! I just wanna say thanks for all of the videos and awesome information you’ve provided for everyone. Question: If I do a corn mash, do you think adding corn syrup to raise fermentable sugars is alright? I ask because corn syrup has some salt in it.
Thanks for your video I done with corn and barely. but fermentation was very low. I have no hope. now for 3rd time I want to do with alfa and beta amylase and starch in155 degree. and 3 day fermentation. Please help me. what is iodine? is it amylase?
How do you fix a "stuck" conversion? Such that your temps are right, everything seems right but when you do the iodine test and taste it, it's evident conversion is not complete.
@@TheSunnyTrails not really, you can add enzymes if you have them, or more malt. obviously more time in the zone, but if that doesn't work you need to figure out what the issue is, some things might be ph or power/enzymes of the malt and it's grind
What would happen if you used glucoamylase in this experiment? If you are breaking down potato starches you would want a more complete breakdown of the starches. In your other video you said Alpha-amylase didn't break down the starches into as small of particles as Bata-amylase. I was under the impression alpha amylase didn't completely break down the starches into fermentable sugars and bata-amylase was needed to completely break all starches down into fermentable sugars. cheers.
Having trouble with my corn, looks like dent corn, bought it as crack corn as feed and got to 80C then took it off the heat, kept adding little bits at a time then once it got to 50C as the packet tells me to have it at temp I dumped a whole bunch in and still didn’t convert it all. Around 4 kg of corn to 6 litres of water
hello I love your explanation. But I have a question.Can we use the alpha amylase to ferment so we can make maltose ? I live in franc we have this medication made of it so that can spare me from growing the sprout from wheat... if so we can use directly on rice or wheat starch instead of the starchy food itself to convert the sugar ? I ask these questions because I want to make maltose to make chinese sweeties. Tka a lot.
Are you aware of anyone that has taken this qualitative to the quantitative . Lets say I am making a mash and want to extract almost every bit of sugar possible. I get it the color has cleared up for the big part...But can you prove total change of starch to sugar has occurred. I am getting spy. of 1.065 or Brix of 15-20. Basically I would like to prove to myself I am not throwing allot of starch away that might have been converted.
Hey George! Been experimenting with malting my own barley at home! going good its chitting and starting its short journey into are world. ? is I have no problem with the drying process but won't the kilning kill the enzymes I'm trying to get. could I just dry and grind it to use in a grain mash? also just dry and store. grind store? or dry then fan dry more then store?
+John Cadogan WOW! You are taking this to another level and I am impressed. I am not an expert on malting but do know that it is a science all by itself. A Maltster (the pro that does this for a living) only kilns grain to develop a caramelized grain for flavor and character. This process can destroy the enzymes if you are not careful. I would recommend not doing any kilning of grains since the boundary between keeping and destroying the enzyme is so precise. Better left to the pros for that part but if you are germinating until it sprouts and then drying them you are actually making a base grain that will be full of sugar and excess enzymes. I wish you all the best. This is a great science... George
Thanks George! Everything went well all the acrospired are all 75-100% length of grain. Couple popped through but majority is perfect! I'm drying them in oven which goes down below 150! I'll let you know how it turns out. Should have a pound there that has enough DP to convert itself along with 2-3 lbs worth the adjuncts! Have a good day and thanks again for the advice.
Iodine is an antiseptic, I wouldn't. Pull a sample with a thief into a test tube. Check the specific gravity, then you can test for starch, but the SG test will tell you where you're at anyway once you get a feel for it.
thanks george that was intresting , im a newbi in the uk starting home brewing allways good to get an insite as to whats happing. george you say two row and 6 row ? cheers.
+Dave Britton Dave, these are base grains used in many styles of brewing. The most popular are 2 and 6 row. There name is a description of how the grain are arranged on the stalk/sprig. 6 row is higher in protein and normally a base fro beers like Pilsners. The 2 row is a little lower in protein and is a base grain for fuller bodied beers. There is much more differences between them but these are to two major ones. George
Hi george! I love ur videos they are very helpfull to me as a beginner but can you convert most of the starch to fermentable sugar just by boiling them and put it to simer for 30 min insted of having malted grains(amylese) into the mash?
This is not possible. To keep it simple, the sugars are locked up in complex starches and must be extracted (converted) before they become sugars that yeast will eat.
so I'm a high school student and I'm required to do an in depth science project in order to graduate. I'm trying to compare the calorie content of rice grains and rice grains with increased resistant starch content. I'm stuck on how to actually test this but it may have to involve breaking the grains down with amylase. How should I filter out the resistant starch after I put the grains into the amylase?
Could I use amylase to convert blended sunflower seeds into sugar ? If so how much tase of the Sunflowerseed flavour and protein would transfer through to the HomeBrew ? ? ?
Came across your channel a couple weeks ago. I get a lot out of your videos and how you break things down. "Keep'em commin"
Wonderful explanation
Awesome test. Great confirmation.
Thanks George this answers my question I posted on another video. Great channel. Thanks
Very good vid George and a great test to see convertion Cheers
What I would REALLY like to see is s few recipes using fresh or even frozen corn minus barley and amylase if possible. Can you do it?
thanks your knowledge
Thanks George. Going to get some iodine so I can be SURE.
Howdy George! I just wanna say thanks for all of the videos and awesome information you’ve provided for everyone. Question: If I do a corn mash, do you think adding corn syrup to raise fermentable sugars is alright? I ask because corn syrup has some salt in it.
So what do you do after adding amalyze enzyme{total of 4 teaspoons on 6 gallons of water. 9} corn meal and sugar and your mash is still full of starch
Thanks for your video
I done with corn and barely. but fermentation was very low. I have no hope.
now for 3rd time I want to do with alfa and beta amylase and starch in155 degree. and 3 day fermentation.
Please help me.
what is iodine? is it amylase?
How do you fix a "stuck" conversion? Such that your temps are right, everything seems right but when you do the iodine test and taste it, it's evident conversion is not complete.
Same boat here any fixes you found?
Turbo yeast usually works on stuck fermentation for me
@@anthonyking2540 that's fermentation not conversion, but thx anyway
@@TheSunnyTrails not really, you can add enzymes if you have them, or more malt. obviously more time in the zone, but if that doesn't work you need to figure out what the issue is, some things might be ph or power/enzymes of the malt and it's grind
I have a question, what is the best temperature to store the enzyme and how long will it be useful?
What would happen if you used glucoamylase in this experiment?
If you are breaking down potato starches you would want a more complete breakdown of the starches. In your other video you said Alpha-amylase didn't break down the starches into as small of particles as Bata-amylase.
I was under the impression alpha amylase didn't completely break down the starches into fermentable sugars and bata-amylase was needed to completely break all starches down into fermentable sugars. cheers.
Having trouble with my corn, looks like dent corn, bought it as crack corn as feed and got to 80C then took it off the heat, kept adding little bits at a time then once it got to 50C as the packet tells me to have it at temp I dumped a whole bunch in and still didn’t convert it all. Around 4 kg of corn to 6 litres of water
George, will corn starch you use to thicken gravy, ferment if added to the mash?
hello I love your explanation. But I have a question.Can we use the alpha amylase to ferment so we can make maltose ? I live in franc we have this medication made of it so that can spare me from growing the sprout from wheat... if so we can use directly on rice or wheat starch instead of the starchy food itself to convert the sugar ? I ask these questions because I want to make maltose to make chinese sweeties. Tka a lot.
What happens if you still have some starch? What do you do?
Are you aware of anyone that has taken this qualitative to the quantitative . Lets say I am making a mash and want to extract almost every bit of sugar possible. I get it the color has cleared up for the big part...But can you prove total change of starch to sugar has occurred. I am getting spy. of 1.065 or Brix of 15-20. Basically I would like to prove to myself I am not throwing allot of starch away that might have been converted.
So mine turnes black but after a stir and a minute thr black went grey then disappeared...converted right?😊
Hey George! Been experimenting with malting my own barley at home! going good its chitting and starting its short journey into are world. ? is I have no problem with the drying process but won't the kilning kill the enzymes I'm trying to get. could I just dry and grind it to use in a grain mash? also just dry and store. grind store? or dry then fan dry more then store?
+John Cadogan WOW! You are taking this to another level and I am impressed. I am not an expert on malting but do know that it is a science all by itself. A Maltster (the pro that does this for a living) only kilns grain to develop a caramelized grain for flavor and character. This process can destroy the enzymes if you are not careful. I would recommend not doing any kilning of grains since the boundary between keeping and destroying the enzyme is so precise. Better left to the pros for that part but if you are germinating until it sprouts and then drying them you are actually making a base grain that will be full of sugar and excess enzymes.
I wish you all the best. This is a great science...
George
Thanks George! Everything went well all the acrospired are all 75-100% length of grain. Couple popped through but majority is perfect! I'm drying them in oven which goes down below 150! I'll let you know how it turns out. Should have a pound there that has enough DP to convert itself along with 2-3 lbs worth the adjuncts! Have a good day and thanks again for the advice.
iodine is one of the halogens.
for starch I must take alfa and beta amylase? yes?
or plus it iodine?
George, when doing the iodine testing, can you add the iodine to a sample right out of the kettle or at room temperature? Thank you kindly…Erik
Iodine is an antiseptic, I wouldn't. Pull a sample with a thief into a test tube. Check the specific gravity, then you can test for starch, but the SG test will tell you where you're at anyway once you get a feel for it.
thanks george that was intresting , im a newbi in the uk starting home brewing
allways good to get an insite as to whats happing.
george you say two row and 6 row ? cheers.
+Dave Britton Dave, these are base grains used in many styles of brewing. The most popular are 2 and 6 row. There name is a description of how the grain are arranged on the stalk/sprig. 6 row is higher in protein and normally a base fro beers like Pilsners. The 2 row is a little lower in protein and is a base grain for fuller bodied beers. There is much more differences between them but these are to two major ones.
George
Hi george!
I love ur videos they are very helpfull to me as a beginner but can you convert most of the starch to fermentable sugar just by boiling them and put it to simer for 30 min insted of having malted grains(amylese) into the mash?
This is not possible. To keep it simple, the sugars are locked up in complex starches and must be extracted (converted) before they become sugars that yeast will eat.
so I'm a high school student and I'm required to do an in depth science project in order to graduate. I'm trying to compare the calorie content of rice grains and rice grains with increased resistant starch content. I'm stuck on how to actually test this but it may have to involve breaking the grains down with amylase. How should I filter out the resistant starch after I put the grains into the amylase?
+TheMDify I have no idea. That is above my level of understanding. I wish you all the best in your project.
George
Could I use amylase to convert blended sunflower seeds into sugar ? If so how much tase of the Sunflowerseed flavour and protein would transfer through to the HomeBrew ? ? ?
I really have no idea. Have never searched or tested these seeds for content or results. Sorry.
If you try this let us know how it comes out.
what is good grains to mix with the corn in the place of emalyes
2 row barley or 6 row barley.