Kaiser wrote:[quote="Steve This is pretty much what I thought as well. To make up for such an error I suppose some extract could be added to the brewpot and a clarifier, polyclar or gelatin would correct any resulting haze don't you think? Thanks for your input.
Not speaking from experience here
You could fix the problem by removing the starch with finigs or filtering and adding some more extract to compensate for the extract loss.
Or you could add amylases to your brew kettle, and hold it at "saccrification temp" to reach conversion in the brew kettle. These enzymes could come from enzyme preparations (like Beano) or from malt. The latter is more complicated since you would have to make another mash (mini-mash is fine) and lauter it.
In general, always perform an iodine test at the end of the mash to avoid headaches like this
. If it doesn't convert and you think that you killed the enzymes, you can always add some more malt or Beano at that stage.
Kai[/quote]
Hey thanks Kai, I think that is a very good answer to my question! That's very HELPFUL. I never concidered the use of beano, interesting. I've heard other's calling for the use of beano but never really understood exactly for what. Could you add just a bit and elaborate on it's enzymatic contribution? I appreciate your help on this.
Steve