Ask a Question
2/8/2011 -- I'm working on a spice pumpkin ale and it looks like the fermentation after 2.5 days is slowing way down. This seems to quick, especially since I used seven cans of Libby's pumpkin (what the recipe called for). I'm guessing that the enzymes have not broken down the starch at this point. Can I salvage the beer by adding amylase enzyme when I rack to secondary and will the enzyme work at room temperature. Perhaps this isn't a big deal..?
Response From Homebrew Heaven: Without knowing the specifics of your recipe, it's hard to say. I assume there was some grains to provide the necessary enzymes in the first place. Perhaps not...
Fermentation time doesn't mean a thing. Enzymatic grains, mashing conditions and hydrometer readings do.
I don't see any HARM in adding some amalyase enzyme, however. You may get some additional conversion of those starches.
8/4/2010 -- Will Amylase Enzyme Help the yeast do its job whem making Mead?
Response From Homebrew Heaven: No. It is used to help break starches into sugars in all-grain (beer) brewing. There are no appreciable starches in honey.
Meads DO require a fair amount of yeast nutrient however, to help the yeast along.
5/17/2010 -- what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865
Our toll free order is (800) 850-2739
1/12/2010 -- Do you carry amylase enzyme used to remove starch from fruit wines? If you do, can it be shipped to Canada?
Response From Homebrew Heaven: Yes we do carry amylase enzyme as well as other wine additives. Here is a link to that product:
http://store.homebrewheaven.com/amylase-enzyme-15-oz-p123.aspx
We do ship to Canada, typically by USPS Priority Mail International
11/24/2008 -- I have been experimenting with using rice in my brewing, will this Enzyme help convert rice starches to fermentable sugars?
Response From Homebrew Heaven: Not sure, really. Have never tried mashing with rice only. My feeling is that the additional enzymes should HELP convert the rice into fermentable sugars. After all, Budweiser and some Asian beers use rice, and I haven't heard of them requiring different enzymes.
Another approach is to use rice that has already been converted. Similar to dry malt extract, but made from rice. Here is a link to that product:
http://store.homebrewheaven.com/Product351
Rice is used as the base grain in Japanese sake also. It is converted by an enzyme (called Koji-kin), but it requires quite different temperatures/conditions. We have that product too, if that helps. Here is a link:
http://store.homebrewheaven.com/Product1405
1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!
Our address is:
Homebrew Heaven
9109 Evergreen Way
Everett, WA 98204
Here is a video of our shop:
http://www.youtube.com/watch?v=N1a5fKvv8XI
Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
11/5/2006 -- I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:
Homebrew Heaven
9109 Evergreen Way
Everett, WA 98204
425-355-8865
Hours are 10-6:30 M-F
and 9:30-5 on Saturdays
Here is a video of the place:
http://www.youtube.com/watch?v=N1a5fKvv8XI
Take a look around!
9/20/2006 -- I've been tossing around the idea of brewing a historical beer with sweet potatoes and corn, along with limited grains. After I gelatinze the starches in the potatoes and corn is this enzyme sufficient to convert those to fermentable sugars?
Response From Homebrew Heaven: It should be, providing you use enough. For your limited grains, why not use a little 6-row barley, too? That will help.
8/23/2006 -- What is the appropriate temperature range for amalyse enzyme to convert starches into sugars?
Response From Homebrew Heaven: The optimum temperature is considered to be 150-154 deg F (66-68 deg C). It is not effective above 172 deg F (78 deg C).
4/17/2005 -- I'm about to order the items necessary for an American "light" style beer (to appease my friends who don't know any better!) and was wondering exactly what does the Amylase enzyme in your recipe do for the beer?
Response From Homebrew Heaven: It reduces dextrins, turning them into fermentable sugars. Used in this way, it makes a beer "thinner" (more like an American style beer) with less body...or as they say in the beer commercials "Less Filling!". It also raises the alcohol level slightly.
3/25/2005 -- I was wondering if it would be a good idea to use this in every batch of beer I brew? If it allows your beer to ferment more completely, why not? Is there any down side to using this in my beer(if right amount was used)? Does this work with wheat,rice etc..?
Response From Homebrew Heaven: It depends...
It works with unfemrentable dextrins only. It makes them fermentable. I wouldn't use it if you like a "full bodied" beer. I will make it taste somewhat "thin" in some cases, and more alcoholic as well.
11/19/2004 -- Could you tell me what kind of amylase this is? It is alpha-amylase or beta-amylase? Also, where did it come from? Bacteria? Or fungus? Thank you
Response From Homebrew Heaven: Because we are not chemists. We are home brewers!
11/10/2004 -- Could this product be used in a science project to catalyze starch?
Thank you
Response From Homebrew Heaven: Yes, very easily. It breaks down starches into sugars, providing the temperature range is appropriate.
1/13/2004 -- would this help with steeping grains/oats before boiling the wort?
Response From Homebrew Heaven: Yes, it can...IF the grains are capable of being converted, like 2-row, Munich, Vienna, Wheat, Oats etc.
It will not help convert specialty grains like Crystal, Roasted Barley etc because of the processing they undergo (will not convert to sugars).
9/5/2003 -- How effective is this product when used during the malting phase to convert raw grains?
Response From Homebrew Heaven: It is very effective in the mashing phase (not malting, that is done by the malting companies prior to mash). A teaspoon or two is good "insurance" for assuring a complete conversion. I have never used it as the ONLY enzyme, however. It is normally added along with a grain that contains enzymes as well, like 6-row barley.
Ask a Question
