Brut IPA

Discussion in 'Homebrewing' started by GreenKrusty101, Aug 9, 2018.

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  1. chavinparty

    chavinparty Zealot (641) Jan 4, 2015 New Hampshire

    Anyone know where to buy glucoamylase? I’d like to give this style a shot but I don’t want to buy the wrong enzyme and it doesn’t seem to be sold by any homebrew vendors
     
  2. Dave_S

    Dave_S Crusader (417) May 18, 2017 England

  3. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,611) Jun 8, 2005 Michigan
    Pooh-Bah Society

    Look in the distillation section if the LHBS has one. Search for Amylo300 online.
     
  4. Eriktheipaman

    Eriktheipaman Initiate (0) Sep 4, 2010 California

    Ultra-ferm from White Labs is what you're looking for.
     
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  5. pweis909

    pweis909 Grand Pooh-Bah (3,176) Aug 13, 2005 Wisconsin
    Pooh-Bah Society

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  6. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

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  7. pweis909

    pweis909 Grand Pooh-Bah (3,176) Aug 13, 2005 Wisconsin
    Pooh-Bah Society

    I noticed that too and was puzzled by it. I don't have enough biochemistry to really understand it, but here is some description of a calcium role in enzymatic reactions. I always heard yeast flocculation as the reason for the 50 ppm recommendations, and I'd be surprised if enzymes did not play a role it,
     
  8. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,611) Jun 8, 2005 Michigan
    Pooh-Bah Society

    Calcium is a cofactor in enzyme performance. Not surprised at the statement, which is on the package - I looked at mine in the fridge.
     
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  9. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Another interesting note from @ pweis909 latest link: "Calcium is another special case, in that it is required as a component of the human diet, and it is needed for the full activity of many enzymes, such as nitric oxide synthase, protein phosphatases, and adenylate kinase, but calcium activates these enzymes in allosteric regulation, often binding to these enzymes in a complex with calmodulin.[15] Calcium is, therefore, a cell signaling molecule, and not usually considered a cofactor of the enzymes it regulates.[16] "
     
  10. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,611) Jun 8, 2005 Michigan
    Pooh-Bah Society

    OK, another Homebrew myth?
     
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  11. Brewday

    Brewday Initiate (0) Dec 25, 2015 New York

    Seems like a good way to adjust the dryness by using different enzymes if you can even tell the difference. I'll have to try it in my next honey/maple mead.
     
  12. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

  13. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Well now I'm really confused :confused:...my usual beer ingredient suppliers are out of stock of
    Amyloglucosidase and while looking for another source I discovered that it is obtained usually from Asperillus Niger (a black mold)...just like Alpha-galactosidase (aka Beano). 2 different enzymes and I know Beano has been used by old-timers to allegedly quick-fix stuck fermentations.
    I'm thinking because there is not that much raffinose/melibiose in wort, the (Beano) might be what I'm looking for (not a 1.000 IPA), but a little drier.

    https://beerandbrewing.com/dictionary/qsnijNtlvF/melibiose/
    http://braukaiser.com/wiki/index.php?title=Carbohydrates

    Any organic chemists out there?
     
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  14. JohnnyChicago

    JohnnyChicago Initiate (0) Sep 3, 2010 Illinois

    It should be noted that adding enzyme to the fermenter leaves your TG at the mercy of the yeast/enzyme. If it starts getting lower than you want, you are basically stuck with that. Crashing too soon will result in overcarbonation and bottle bombs. Even if you keg, you will almost certainly pull high VDK for these unfinished, heavily hopped beers.

    I think 3711 and some corn or rice is probably your safest bet. If you don’t want the character of the yeast, just start it with a neutral yeast and pitch 3711 when fementation begins to slow.
     
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  15. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Interesting thoughts...don't plan on crashing it at all,.plan on using very little Alpha-galactosidase and take multiple gravity readings after fermentation. Did you know there is another enzyme that will totally bypass the VDK to diacetyl route? Some purists might consider this cheating, but I'll bet some commercial breweries are "juicing" :slight_smile:

    "Diacetyl control
    An important question for brewers is "When exactly is a beer mature?", because this determines when they can "rack" the beer to make way for the next batch. The simple answer to the above question is when the diacetyl level drops below a certain limit (about 0.07 ppm). Diacetyl gives beer an off-flavour like buttermilk and one of the main reasons for maturing a beer is to allow the diacetyl to drop to a level where it can't be tasted.

    Diacetyl is formed by the non-enzymatic oxidative decarboxylation of α-acetolactate, which is produced by the yeast during primary fermentation. The yeast removes the diacetyl again during the beer maturation stage by conversion to acetoin, which has a much higher flavour threshold value. In fact, acetoin is almost tasteless compared with diacetyl.

    By adding the enzyme α-acetolactate decarboxylase (ALDC) (e.g. Novozymes' Maturex) at the beginning of the primary fermentation process, it is possible to bypass the diacetyl step (Figure 7) and convert α-acetolactate directly into acetoin. Most of the α-acetolactate is degraded before it has a chance to oxidise and less diacetyl is therefore formed. This makes it possible to shorten or completely eliminate the maturation period (3) and (4). The brewery enjoys greater fermentation and maturation capacity without investing in new equipment."

    from: http://www.biokemi.org/biozoom/issues/522/articles/2368
     
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  16. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    fwiw...will not use Beano as it has other ingredients (potato starch ,mannitol, etc. Will probably use something like this:

    http://www.bean-zyme.com/
     
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  17. JohnnyChicago

    JohnnyChicago Initiate (0) Sep 3, 2010 Illinois

    Sigh, yeah I know of some guys that are using it for sure to combat hop creep and consistent VDK fails in their hazies.
    I’m no German, or some kind of ‘Food Babe’ food truther, but man at a certain point, I’m OK with not adding more shit to the beer...

    To each his own, but I’ve already likely consumed a couple of plastic army men worth of fermcap and handfuls of sand worth of biofine. :grin:
     
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  18. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Guffaw! Guffaw! :rofl: Yes, simpler is sometimes better, but adding enzymes is just 1 extra step and a low tech option that turns out to be a whole lot simpler than something like a decoction mash...I'll try it and hopefully score a very drinkable beer...we shall see

    btw...what is hop creep? I resemble that remark :grin:
     
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  19. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    Hop creep is a fall in gravity due to the diastatic action of enzymes found in some hops. There's a discussion of it here.
     
  20. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Where? ...Just read the/a BA article...wouldn't that make the beer stronger though? ...or result in having to mash your hops? :confused:
     
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