€8500 – €25000
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Amylase is widely used for high temperature liquefaction applications in the starch, alcohol, brewing, & ethanol industries. The enzyme is also a highly effective desizing agent for the textiles industry.
Application Dosage level Recommendation Starch liquefaction 250–350 gram per ton of cereal Application at pH 5.0–7.0 and temperature up to 100°C Optimum conditions of use: pH 5.5-7.0 and 75-95°C Upon requirement, it may be recommendable to enhance the enzyme efficacy by adding calcium ions to the substrate mixture (50-100 ppm)
About our Amylase:
- Optimum pH range of 5.5-7.0 (effective range 5.0-8.0).
- The enzyme is very heat stable, active over a temperature range from 90°C to 100°C, with an optimum performance at 90 to 95°C.
- With an activity not below 12.000 TA Units per gram has shown to best perform when used under the following conditions: Application Dosage level Recommendation Starch liquefaction 250–350 gram per ton of cereal Application at pH 5.0–7.0 and temperature up to 100°C Optimum conditions of use: pH 5.5-7.0 and 75-95°C Upon requirement, it may be recommendable to enhance the enzyme efficacy by adding calcium ions to the substrate mixture (50-100 ppm).
Recommendation for Liquid Yeast
A very interesting yeast to experiment with. Produces powerful tropical fruit flavors at normal ale temperatures. At higher ale temperatures, it starts to produce funky aromas with even more aggressive pineapple notes. Was originally categorized as a Brettanomyces strain. STA1 positive, promoter region negative.
- Flocculation: Low
Our new kveik strain has been selected for its ability to produce big tropical esthers, pineapple and mango. With a red apple hint in the background. This liquid yeast isolate is from the Stordal region in Norway. It is highly flocculant farmhouse strain.
- Flocculation: High
Recommendation for Dried Yeast
Sour Hour Dried Yeast (500g)
A new product for the brewing market, this is a dried lactic acid producing yeast. As an alternative to kettle souring you can produce the wort as per normal (Dont have to worry about IBU). The yeast is pitched in as per normal yeast temps (18-22C). The Sour Hour yeast will convert simple sugars in the wort […]
- Flocculation: Low
Pinnacle S – Distillers Yeast
WHC Lab are pleased to offer the Pinnacle Distillers Yeast S, an active dry yeast well-suited for use in batch and continuous fermentations of molasses and pure sugars. it has a high tolerance to early residual sugars. Has a high cell count (>1 x 10*10 cells/g) Rehydrates well in direct pitch applications Has high ethanol and […]