Hey there,
I'm looking to make a Brut IPA and hoping to add BSG's Amylo 300 to the fermenter instead of the mash tun or kettle to achieve closer to 100% attenuation. I want to make sure that it's completely dead/denatured/whatever you want to call it after fermentation, so it doesn't carry over to future batches in the fermenter. I know that it us active up to 149*F and that sterilizing the fermentor would achieve this but I don't have the ability to sterilize my tanks at this time. Does anybody have any insight into some cleaning procedures with caustic, acid, PAA, etc that will take care of the enzyme and inhibit it from carrying on to other batches. Any help would be appreciated. Thanks.
Shawn
I'm looking to make a Brut IPA and hoping to add BSG's Amylo 300 to the fermenter instead of the mash tun or kettle to achieve closer to 100% attenuation. I want to make sure that it's completely dead/denatured/whatever you want to call it after fermentation, so it doesn't carry over to future batches in the fermenter. I know that it us active up to 149*F and that sterilizing the fermentor would achieve this but I don't have the ability to sterilize my tanks at this time. Does anybody have any insight into some cleaning procedures with caustic, acid, PAA, etc that will take care of the enzyme and inhibit it from carrying on to other batches. Any help would be appreciated. Thanks.
Shawn
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