Author Topic: Alpha Amylase  (Read 6674 times)

Offline tony

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Re: Alpha Amylase
« Reply #15 on: December 01, 2009, 11:00:05 PM »
I use promash and had reset my default to tinseth years ago.

Btw, I tried the carbonation level in a keg I had lagering.
All the world of difference. It tastes like a crisp German
lager it was meant to be.

I'll try increasing the carbonation level on the others.

Offline Thirsty_Monk

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Re: Alpha Amylase
« Reply #16 on: December 02, 2009, 01:43:34 AM »
Sounds like a plan.

Just a word of caution.
If you over carbonate your beer it will turn from crisp to biting.

I try to carbonate to 2.6 volumes.
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Offline ndcube

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Re: Alpha Amylase
« Reply #17 on: December 02, 2009, 04:10:36 PM »
1 minute might not be enough aeration. I aerate my lagers for 2-3 minutes with pure 02 through a stone at a very slow trickle in which I move the stone constantly through the wort. You want very few bubbles coming to the surface (aim for none - bubbles mean o2 is escaping.)

What is the size of the pores in your stone?

Offline majorvices

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Re: Alpha Amylase
« Reply #18 on: December 02, 2009, 06:04:19 PM »
I believe 2 micron - I have had it for years and years so not exactly sure any more.

Online narvin

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Re: Alpha Amylase
« Reply #19 on: December 02, 2009, 07:47:37 PM »
I doubt it has anything to do with your mash.


Have you tried German Pilsner malt?  For such a simple beer, a different malt can have a noticeable difference.

Also, you're practically starting with RO water... 1 teaspoon of gypsum is not all that much.  Even though your pH may be in ther right range, you will still probably have an overall low mineral content water.