Brut IPA

What I found interesting was the link's last statement, "Note: all enzymes require 50ppm calcium ions for maximum activity and stability." ...maybe this is why we talk about 50ppm calcium as the minimum mash addition also?

 

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] "

 

Just received this from one of our Reno LHBSs:
https://brewchatter.com/blogs/brewchatter-homebrewing-blog/what-the-brut

 

Well now I'm really 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?

 

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"

"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

 

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/

 

Guffaw! Guffaw! 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

 

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