To begin with, my understanding of a "thin" mash is a mash that is more watered down than it "ought" to be; and that a "thick" mash is one that is not diluted with enough water. My understanding of the grist ratio (water:grain ratio) is that it attempts to set a mash thickness/viscosity that is desirable, and I typically see it set in the range of 1.25 to 1.5 quarts per pound (qt/lb). Therefore I conclude that a thin mash …

I'm wondering if anybody is knowledgeable about grain/malt Diastatic Power, its scale and how to interpret its scale. I've seen a few references that essentially say: if DP >= 70 Lintners, there is plenty of DP to allow starch conversion into sugars else if 30 < DP <= 69, then you will need to mash longer to achieve the desired starch conversion else (DP < 30 Lintners), there will not be enough DP to convert starches into sugars Can anybody …

I am trying to break down the starches in a certain variety of oats in the most efficient way possible. I have to break the whole oats down after cooking, so they are finer particles for the amylases (alpha amylase and gluco-amylase) to do its work in the liquid. I have been adding the amylases at the beginning of blending of the whole oats (at a temperature of about 35 centigrade) because I thought it would help the enzyme process, …

I know the alpha-amylase enzyme works between 66-71°C (150-160°F) and beta-amylase between 55-66°C (130-150°F). But, beta uses the dextrins produced by the alpha enzyme activity. I want to produce a highly-fermentable wort, so I want to activate alpha first and beta later, when the alpha is done. Is that doable? Is it common practice to heat the wort to alpha-optimum level then wait for it to drop down to beta-optimum level? I know enzymes don't stop working, rather their level …

I am experiencing a lag in conversion of sugars during fermentation. I have been told in the past that how well I crush grains or stick to the absolute temperature during mash can throw off my figures. Then another friend recommended Amylaze Enzyme would increase the rate over time of conversions of starch once thoroughly brewed and sparged into the wort. Does anyone use Amylaze Enzyme routinely and how well does it work. I always place additional base light malt …

Anyone have definitive info if diastatic power is reduced with grain age? If so, any data to estimate current DP? Brewing with some pretty old 2-row today. It has been stored properly for 1.5 years, temperature never got above 80°F, it never got damp, and the grain still smells and tastes fresh; it has been stored in air tight container. I'm having beta-amylase conversion issues. Time seems to be letting it work though it, but it's been mashing for 3 …

I was looking at a packet of "pilsner enzyme" (an amylase). I know what it does (chops up starch/maltodextrins to simpler sugars, I think...) but I wondered why it is called "Pilsner enzyme"? Why would one want to add Pilsner enzyme to Pilsner type beers (or any other beer)? And how did the production of pilsner enzyme come about in the brewing industry? Refined Amylase in packets is a relatively modern invention, so how and why was it brought into …