Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hey men. In search of better performance from grain mashes, I've got my hands on a variety of enzymes. Now drowning in a sea of internet opinion, can I solicit some thoughts from anyone with experience of these:

1. Alpha amalayze
2. Beta gluconase
3. Glucoamalase
4. Biopectinase
5. neutral Protease

I'm struggling to differentiate their individual application or if I should throw them all in the mash. My recipes include bourbon (malted, flaked or cracked corn - cereal mash), rye whiskey and Irish whiskey (50% unmalted barley). I also brew adjunct lagers and cereal mash sour beers that could benefit from enzymes.

Any personal experience or a resource worth sharing would be awesome. Cheers

what brands?
high temp or normal?
did you get any manufacturers specs when you purchased them?
"throw them all in"?

Alpha and beta are the main ones. 65c will give you benifit of both. Alpha slightly higher temp then beta or do a step 60-63 then raise to 65-68.
Glucoalmalyse is normally used when fermenting on the grain and keeps converting the starch while fermenting. Not sure of other two

Most people now use high temp enzymes for convienence especially when doing cereal mashs corn oats etc..

Biopectinase is a brand name of pectinase which is used in fruits or juices. If you are only doing grain mashes you wouldn't have any use for it.

From memory i think protease deals with the gumny beta glucagens slimy mush you get when using unmodified grain..

bluc wrote:From memory i think protease deals with the gumny beta glucagens slimy mush you get when using unmodified grain..

agree especially with rye

Just to clarify for op by unmodified I mean any grain cereal that has not been malted..