Perhaps a silly question considering the process LME goes through, but does any active amylase survive the concentrating process?
Better brewing through science!
[quote=“loveofrose”]Perhaps a silly question considering the process LME goes through, but does any active amylase survive the concentrating process?
Better brewing through science![/quote]
Nope. Years ago, they used to make diastatic malt extract, where the enzymes were active. The problem was that as the cans sat on a shelf, the extract would ferment and the cans would explode.
