My bad I think I'm talking of a different Enzyme not Gluco-amylase but Amyloglucosidase
Amyloglucosidase can be used either at its desired mash temperature or in the fermenter it's denatured above 70c but is still active in the fermenter.
I emailed my supplier for the specifics on my Amyloglucosidase (aspergillius niger)
Email =
Hi Ben,
Low Carb Enzyme (or Deltazyme AMG) can be added to the fermenter or the mash, with an optimal temperature of 58°C to 65°C.
OK OK so Amyloglucosidase and Gluco-amylase are the one and the same thing they both break down maltodextrins into glucose units gee I was confused thinking the two were different.
Theoretically I think of Amyloglucosidase as similar to diastaticus yeast variants as they continue to break down unfermentable sugars in the fermentation therefore my inhibition to using this enzyme in the fermenter.
But throwing caution to the wind next batch of beer I do I'll be adding the full 17ml of Gluco-amylase or Amyloglucosidase ( aspergillius niger) into the fermenter to play Pacman with the remain unfermentable sugars in my wort
.
This is a fantastic easy to read example
https://thecontentauthority.com/blog/amyloglucosidase-vs-amylase
Amyloglucosidase can be used either at its desired mash temperature or in the fermenter it's denatured above 70c but is still active in the fermenter.
I emailed my supplier for the specifics on my Amyloglucosidase (aspergillius niger)
Email =
Hi Ben,
Low Carb Enzyme (or Deltazyme AMG) can be added to the fermenter or the mash, with an optimal temperature of 58°C to 65°C.
OK OK so Amyloglucosidase and Gluco-amylase are the one and the same thing they both break down maltodextrins into glucose units gee I was confused thinking the two were different.
Theoretically I think of Amyloglucosidase as similar to diastaticus yeast variants as they continue to break down unfermentable sugars in the fermentation therefore my inhibition to using this enzyme in the fermenter.
But throwing caution to the wind next batch of beer I do I'll be adding the full 17ml of Gluco-amylase or Amyloglucosidase ( aspergillius niger) into the fermenter to play Pacman with the remain unfermentable sugars in my wort
This is a fantastic easy to read example
https://thecontentauthority.com/blog/amyloglucosidase-vs-amylase
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