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 have an enzyme preparation (powdery form) with an activity of 1045 U/g which I would like to use in mashing a 70 g of grain whose starch percentage is at 67%. How do I determine the quantity (in grams) of the enzyme preparation needed? Thanks

I've got a package of Clarity Ferm with 2 dates stamped in ink on the back of the package: NOV 11 2016 JUL 22 2017 I bought it from an online retailer about 4 months ago (March 2017). Does anyone know what to think about the dates? Should I use it by JUL 22?