You’re an asset to the brewing community. I’m gonna start doing grains this spring thanks to you.

Great video Randy!

@stillworksandbrewing

4 жыл бұрын

Glad you enjoyed it

Very much impressed with how well the enzymes worked. C an only imagine how they would have helped with your oatmeal mash. Great pro tip!!

@stillworksandbrewing

4 жыл бұрын

Thanks I do think it will help with the oat meal Cheers!!

Been using the HT Alpha for years. Cheers Randy!

@stillworksandbrewing

4 жыл бұрын

Thanks for the info I think it worked very well Cheers!!

Nice presentation, Randy! The old moonshiners just throw in a couple handfuls of sacrificial barley and it thins out that thick gooey corn. Then add your barley at 160 F and your mash temp will come down about 10 degrees so you don’t have to add water.

@stillworksandbrewing

3 жыл бұрын

Great point!

Nice little channel you have!

Hey Randy, great vid. Have you ever used "pre-malting" technique? I read about it on HD site. It's essentially a "sacrificed" malt since you pass through its effective range (& gets denatured) on the way up to boiling temps to gelatinize your corn. I've not done it yet, but as I understand it, it makes the mash less porridge-like.

@stillworksandbrewing

4 жыл бұрын

I have not, interesting Cheers!!

Nice! I've used the same enzymes in mashes before and had mixed results. I'm curious about how the end results are. I seemed to have an increase in sulfites when using the enzymash enzymes and had trouble removing them in the end product. To add to that, I didn't let the end product breath before bottling. I stopped using the added enzyme to the mash and only used the diastatic power of either barley or rye the do the conversion with better flavor. I'm interested in finding out if you've done the same grain bill without the added enzymes and taken notes? What was the efficiency of the first without? And what was the efficiency with? And flavor difference? Thanks Randy for pioneering the way!

@stillworksandbrewing

4 жыл бұрын

I'll let you know how it turns out Cheers!

@ARCSTREAMS

Жыл бұрын

are you using the same high temp liquid enzymes like he has in the vid or the white powdered ones?

What was that corn porridge? Maize?

Curious about the recipe. How much cornmeal, barley etc

I see that sebstar has a beta amylase as well. Have you ever tried to use that after the alpha amylase? found it on Amazon like this ViscoSEB L - Beta-glucanase Enzyme - 4 oz

@stillworksandbrewing

4 жыл бұрын

cool did not see that thanks

@manatoa1

3 жыл бұрын

Beta glucanase isn't the same thing as beta amylase. Beta glucans are the stuff that makes rye and oats extra gummy compared to other grains. Beta glucanase breaks that down and thins the mash out more.

you need 155-157degf for malted barley or alpha enzyme to work best

@stillworksandbrewing

Жыл бұрын

yes

I learned a lot thank you. Sir, you might consider to rehearse your script At least twice that way you know your material much better. Your presentation will flow much smoother. Looking away from the camera is distracting. It also gives a listener doubt as to whether or not you know your material. This isn’t meant to be negative criticism. I hope you learn from it just as I learned from you. When I was in the Marine Corps I gave many any presentations. I’m working on my second batch of corn mash with Enzymes. I hope it up fuck it up like I did the first one. Best of luck to you

@stillworksandbrewing

3 жыл бұрын

Hi Semper, First thanks for your service. I do like constructive criticism it help me grow have a great day Cheers!!

is it not favorable for distilling to only use alpha that way some residual sweetness makes its way in to the shine?

@stillworksandbrewing

Жыл бұрын

i try to ferment out dry so sweetness will be gone

@ARCSTREAMS

Жыл бұрын

@@stillworksandbrewing if that is what you want all good, im just wondering if there are unfermented residual sugars in the mash will it carry through to the shine? i would think so

@ARCSTREAMS

Жыл бұрын

@@stillworksandbrewing are you saying you want no sweetness at all or you just saying because you want as much yield as possible that the end result will be a dry mash because of that?

Randy where you from?

@stillworksandbrewing

4 жыл бұрын

East US

Do you ever use the beta?

@stillworksandbrewing

Жыл бұрын

yes add just befor pitching yeast

Hello could you please send me the link for the enzmes you used for high temp.

@stillworksandbrewing

3 жыл бұрын

I got from Amazon Sebstar HTL

@colintrail

3 жыл бұрын

@@stillworksandbrewing Thanks

@colintrail

3 жыл бұрын

Randy I type it in and it does not show anything. Is there another name for it or link

@stillworksandbrewing

3 жыл бұрын

@@colintrail ill check

@stillworksandbrewing

3 жыл бұрын

@@colintrail www.amazon.com/SEBstar-Liquid-High-Temperature-Amylase/dp/B0759V73QV/ref=sr_1_1?crid=2QCSCJ7G2JFVL&dchild=1&keywords=sebstar+htl+enzyme&qid=1611927455&sprefix=sebstar%2Caps%2C157&sr=8-1