Amylase enzyme - 1.5 oz.

As another reviewer stated, I too found out about this on Chef Steps on YT and boy, am I glad I did. I had to fiddle around with it to get the amount right, and for a large loaf of bread, (my pan makes a loaf equivalent to 2 loaves) I use 4 gm. My breads now have a rich heartiness and terrific flavor and texture that was missing before. This stuff kicks butt! My bread stays fresh and soft longer than before, and it's a permanent part of any bread recipe I make from now on. I'm sold!

This stuff really worked well when making my banana brandy. Only thing I don't like is that there isn't any instructions on what the heat range is for the enzymes to work. I done some research and found out the recommended heat range is around 150 degrees Fahrenheit. Other than that it worked as advertised.

Excellent product fast arrival

Bought this for my husband as he is learning how to make his own brew.

Exactly as advertised

Using this, I was able to eke out a few more points on a stuck fermenatation of a specialty grains/extract porter. It had previously been stuck at 1.018-1.020 at about 3.5 weeks, added the amylase, and it dropped to 1.012 within a week. The directions on the packaging don't necessarily match the prevailing wisdom of homebrew forums, but the effects seem to speak for themselves.

Had a weird first try at a make shift beer, didn't mash correctly. This helped a ton. Still fermenting slow at around 55/60F, but at least the 3/4 full gallon jug of gelatin is down to about 1/4 after, and still bubbling good (1 every 4-5 seconds). Attached are before & freshly taken after just for you guys & gals. Happy brewing!

After 90 minutes at 150 f, their does not appear to have been any measurable conversion of starch to sugar. Corn mash still tastes like nothing but starch, no sweetness at all, is still milky as when I started, and the starch iodide test is just as dark a positive as when I started.