Thanks Ken,
Why buy enzymes, when sprouting some grain produces the enzymes needed
to digest starch in unsprouted grains, sweet potatoes, or Jerusalem
artichokes.
Have I got it right?
Tom
----- Original Message -----
From: "Ken Provost" <[EMAIL PROTECTED]>
To: <biofuel@sustainablelists.org>
Sent: Friday, April 20, 2007 10:11 PM
Subject: Re: [Biofuel] Ethyl Esters (was Biodiesel "New Process")
>
> On Apr 20, 2007, at 7:19 AM, Thomas Kelly wrote:
>
>
>> Can I bypass sprouting by using enzymes (bacterial amylase) on cracked
>> grain to break the starch in grain into simple (fermentable) sugars?
>> Somewhere down the line, if all goes well, I will probably move
>> towards
>> other feedstocks that are rich in starch, and releasing the stored
>> sugars by
>> sprouting will not be an option
>
>
> You can use commercially extracted enzymes instead of malt, but why?
> Mashing of grains doesn't require malting the primary grain -- good
> example
> is corn mash whiskey, in which the starch of maize is saccharified
> using the
> malt of barley. Only small amounts of barley malt (or wheat malt) are
> needed
> to mash large amounts of starch (which can come from any source).
>
> -K
>
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