Author Topic: Killing enzymes?  (Read 8974 times)

Offline denny

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Re: Killing enzymes?
« Reply #60 on: February 11, 2011, 02:44:17 PM »
Ah, "Beer Captured"....there's your problem!

Do tell. I do a couple recipes from it and they're good. What's the beef?

My experience, and that of a lot of others I've talked to, is that's one of the worst books out there.  Glad you've had good luck with it.
« Last Edit: February 11, 2011, 03:10:00 PM by denny »
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Offline maxieboy

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Re: Killing enzymes?
« Reply #61 on: February 11, 2011, 03:00:30 PM »
Cool. I'll limit it to the two then. Their fermentation temp recommendations did seem a little odd...
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Offline gordonstrong

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Re: Killing enzymes?
« Reply #62 on: March 03, 2011, 11:01:45 PM »
OK, this is going to sound pedantic, but it's intended to be helpful in an educational sense.  I'm not picking on the OP.

You can't kill enzymes because they aren't alive.  Denature is the correct term for permanently destroying their function.
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Offline punatic

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Re: Killing enzymes?
« Reply #63 on: March 03, 2011, 11:11:32 PM »
Well excuuuuuuuuuuuse me!   ;)

If you drink denatured enzymes, won't you go blind?
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Offline dak0415

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Re: Killing enzymes?
« Reply #64 on: March 04, 2011, 06:48:56 AM »
Well excuuuuuuuuuuuse me!   ;)

If you drink denatured enzymes, won't you go blind?
No, but you run the risk of denaturing the BUZZ.
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Offline punatic

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Re: Killing enzymes?
« Reply #65 on: March 04, 2011, 09:35:28 AM »
Well excuuuuuuuuuuuse me!   ;)

If you drink denatured enzymes, won't you go blind?
No, but you run the risk of denaturing the BUZZ.

If that were to happen, it would be a synthetic BUZZ?
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Offline a10t2

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Re: Killing enzymes?
« Reply #66 on: March 27, 2011, 01:38:48 PM »
I redid the mashes several weeks ago, but just now got around to writing up the results: http://seanterrill.com/2011/03/27/reverse-mashing/

Out of necessity, the rests for these mashes were very short (15 min), so the results may not be directly applicable to a more typical mash schedule. The biggest take-away at this point could be just how fermentable a wort can be produced using a short mash. I'll be following up with some longer rest times once it's warmer in my kitchen.
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Offline oscarvan

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Re: Killing enzymes?
« Reply #67 on: March 29, 2011, 06:57:26 PM »
OK, this is going to sound pedantic, but it's intended to be helpful in an educational sense.  I'm not picking on the OP.

You can't kill enzymes because they aren't alive.  Denature is the correct term for permanently destroying their function.


I appreciate that; one needs to know the correct terminology. I tend to color the language to maintain levity. Maybe doing it to the title of the thread was a bit much. As we are all aware intonation does not convey in this medium.
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Offline euge

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Re: Killing enzymes?
« Reply #68 on: March 29, 2011, 10:35:51 PM »
As we are all aware intonation does not convey in this medium.

That is what smiley's are for :) ;) :D ;D

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline oscarvan

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Re: Killing enzymes?
« Reply #69 on: March 30, 2011, 04:38:08 PM »
As we are all aware intonation does not convey in this medium.

That is what smiley's are for :) ;) :D ;D



Very funny mister....  ;)
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Offline punatic

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Re: Killing enzymes?
« Reply #70 on: March 30, 2011, 05:26:16 PM »
As we are all aware intonation does not convey in this medium.

That is what smiley's are for :) ;) :D ;D



Very funny mister....  ;)

       
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Offline a10t2

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Re: Killing enzymes?
« Reply #71 on: October 15, 2011, 03:34:47 PM »
I'll be following up with some longer rest times once it's warmer in my kitchen.

I finally got around to this: http://seanterrill.com/2011/10/15/reverse-mashing-2/

The biggest surprise for me was that even tripling the length of the mash resulted in a very modest (~2%) increase in attenuation.
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