Lacustral wrote:
> Where does one get sulfuric acid and lime (that's what CaCO3
> is?) that one would be confident in eating the end products
> of the reaction?

Chemists are just as concerned with purity as the rest of us. They
don't want contaminants in their reactions any more than you want them
in your food. All chemical reagents come with an assay of the residual
contaminants as well as a material safety sheet.

> The alpha and beta amylases work at similar temperatures. 150 F is a

> compromise.

Why compromise? We have to compromise when brewing because the enzymes
come from the grain itself. But if you're ADDING enzymes, I don't see
why you don't just rest at the alpha amylase temperature and add the
enzymes, then let it cool off down to beta temperatures and add some
more enzymes.

Scott