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Gusmer Enterprises apparently has the main distribution rights to Novozymes. Termamyl is one of their products. I believe Gusmer only sells wholesale. Brewcraft USA buys 30kg jugs and repackages in 4oz bottles and also sells the 30kg jug. I am not sure whether they sell retail. You might be best...

Hey Hipturn, Legume is right on, in fact, he is the one that pointed me in the right direction. Much greater efficiency! I recently did a test batch and was temporarily out of Termamyl and had to improvise. Same result you had and ended up dumping that one down the drain. There very well could...

OK, so there is a definite spectrum of gluten intolerance's. Some people may be able to "get away" with drinking the "de-glutenized" beers, however, many Celiac's have said this is just slowly killing yourself. The enzyme does break down the gluten protein to the point that it is not detectable...

Hipturn, I am a fairly recent convert to added enzymes. The folks on this forum are way ahead of me as I follow. That said, I have been having good success with Termamyl as alpha amylase and AMG-300L as beta amylase. I am going to try a number of enzymes to find what works for me. I hope the...

A combination of 12-15lb total of pale and biscuit should get you into the 1.055 range for a 5 gallon batch according to my most recent experience with use of alpha and beta amylase and sufficient gelatinization. Was the crush sufficient for efficient extraction? The complicated step mash I...

Gentlemen, I have been having trouble getting sufficient conversion and efficiency being a purist, as you are finding. As I have mentioned in other threads, rice has not been bred for malting quality and is therefore rather limited in enzyme activity. I have been experimenting with addition of...

Hey Chris, I may be wrong, but I can't imagine an extended cold crash can hurt you as long as no oxygen gets in, especially if you are force carbonating. I am sure I will be corrected if I am wrong though!

Hey Legume, With this extended mash, did you note any sour flavor with the method? Just wondering if other beasts might get going over such a long time.

As a manufacturer of GF malt, I just want to put my two cents in and hope I don’t upset anyone. As craft maltsters, our scale is far smaller than any of the (few) large barley malting companies. When I started business I chose to not sell directly to homebrewers for the simple reason that I...

I hate to throw water on this, but my experience with the barley crusher is that you will need to set it to the closest setting possible to just crack my rice malt. (The mill I have used may be older and not adjust as much as newer models.) If this is sufficient, then go for it. I am getting...

Hey Legume, Constructive criticism well taken. I now have a number of malting runs that I can compare actual costs. If I can find some cost savings, I will definitely be looking to pass that on to the retailers and hopefully to the end consumers. Ricemaltster

I'm glad you guys like my colored malts. No surprise that the pale malt is not too popular. The enzyme activity is less than desirable, don't I know! I have mentioned it before...I can't wait for the day that some breeding work is done on rice for maltability! There is at least one new...

Looks like this old dog may have figured out how to get the attachment accepted. The congress mash for barley may not be appropriate for rice, but at least this will give some indication.

Sorry folks, Having trouble getting the file uploaded. Will try again soon! Jim

OK folks, Here is an early malt analysis done by Gambrinus Malting of some of my malted rice. I had not produced some of my darker malts at that time. This was a very early analysis. My pale malt has come a long way since this was done, but this will give you a bit of guidance. The...

Leave it to fellow homebrewers to ask the hard questions. I have not had the extracts tested at this point. I guess this will move up the priority list. I have been working toward getting my beers out the door lately. My malt products are naturally malted and therefore will probably not...

Maybe Legume or Osedax can comment on this. It appears they have the most experience with my malt as far as this forum goes. I obviously can't be impartial on this point.....I think I have some fine roasted malts. Ricemaltster

I know it is still early to hear results from your experiment, but looking forward to finding out how this ends up. Of course, I have a vested interest in it working to your satisfaction. Cheers, Ricemaltster

This is a concern. My wife is extremely sensitive to all wheat and wheat relatives. She is also sensitive to corn and all corn relatives, ie. sorghum. Even millet is a problem. When I shifted from brewing barley beers to GF beers I cleaned all equipment and bottles. There were no problems...

Hi Hipturn, I think this question is aimed at me, so I will answer as best I can. I am a brewer that works as much from gut as cookbook. I just feel my best beers have come from doing decoction mash where several portions of the mash are heated above gelatinization temperature and returned...