It is not. Beta-amylase is more like alpha-amylase, it's only acts on amylose, the straight chain of glucose molecules, it cannot break branches like gluco-amylase can. The difference is that beta-amylose produces maltose instead of glucose. Maltose is just 2 glucose molecules stuck together, and the yeast we use have enzymes that can break maltose down into glucose, maltase being such an enzyme. Most grains, when they develop their own enzymes, will produce beta-amylase instead of alpha-amylase.

@@StillBehindTheBench i am a bit more confused,, so let me ask my questions by the number 1) what does alpha amylase do? does it break a tree of glucose molecules into those straight chain branches of glucose molecules called amylose? 2what does beta amylase do? does it then attack those amylose chains and breaks them into maltose? 3)what does gluco amylase do? 4)don't grains like malted barley create both alpha and beta amylase? if not then how are they able to convert themselves or other grains into sugar do they need only thr beta to do this? 5)if i want to artificially convert barley or other unmalted grains by using store bought enzymes then what should i be using alpha, beta or gluco or what combination? 6)so amylose is like a long chain made of many glucose molecules and the beta breaks this down into maltose(ie 2 gluco molecules) and the yeast we use will further breaks these into separate glucose molecules where they eat and convert to alc and co2 right? ok so what is needed to break the long chain into maltose then alpha or gluco amylase? also this quote seems to contradict what you said about beta being different than gluco amylase " As the alpha amylase breaks up the long starch chains into many smaller chains, it creates many new ends. Glucoamylase only works from the ends. When alpha amylase has done its job, glucoamylase can form glucose in the cook. That is what the yeast will eventually ferment." so they are saying once the alpha has done its job the gluco amylase much like the beta goes to work on those to create not maltose like you said but glucose for the yeast to eat, so im more confused each time with different explanations if you can perhaps just explain the steps i need to go from converting any grain into as much fermentable sugar as possible because it is confusing when ppl say ohh you need to first use alpha then beta or gluco amylase only or if you already got malted barely you dont need anything more etc etc please simplify this for me and tell me what happens from start to finish and what temps and times are typically needed tell me about both malted and unmalted grain

@@StillBehindTheBench " it cannot break branches like gluco-amylase can." ?? but gluco does not break branches that is alphas job, gluco works on the ends of broken branches or short chains ust like beta so i do think they do the same job even though they may not be the same thing i am not sure about that

@@StillBehindTheBench he also says gluco is a replacement for beta kzbin.info/www/bejne/d52VaX98hJaenpY

Not at that temp, or time. But that is a method that can be used. You'd be better off throwing it into a pressure cooker for a few hours. That said, bananas only have like 0.5% inulin in them, by mass. So 1lbs of bananas has 2.27g of inulin in it. I wouldn't bother attempting to break the inulin apart.

@@StillBehindTheBench well here is something i read saying there is 0.7% "Depending on the variety bananas contain up to 30% of sugar, 1-1.5% of starch, and 0.7% of inulin - polysaccharide which can be broke down to sugar by heating up to a high temperature; the proper way to do this is described in the recipe. Saccharifying 1% of starch with malt is pointless to my mind because the yield will increase in a minor way but adding the malt will severely influence the aroma and partly the flavor." so that would be 3.2gr of sugar/lb of bananas so 32gr for every 10 lbs perhaps worth it depending if you making large quantities or possibly not "Heat up the contents of the container to 131-136°F/ 55-58°C. Maintain this temperature for one hour, stirring the mash from time to time in order to not let it burn at the bottom and to prevent lumps from appearing. Then cool down the must to 86°F/ 30°C. During this step inulin in the banana pulp will turn into fructose, which is perfect for the fermentation. It is very important not to overheat the must over 140°F/ 60°C because such high temperatures cause enzymes to break down, thus stopping inulin from turning into fructose." but you say not that tempt or time?

@@StillBehindTheBench pressure cooker to do what exactly? and what temp?

I do have a video on it, someone did a study, and I sort of went over it. It's not absolutely required, but if you are going to be distilling a grain, or a fruit, it can remove some of the sulfury/meaty flavours that sometimes appear. I would always have at least some copper, even if that means dumping some copper scraps into the boiler.

i tried layers of the stuff in the reflux column (i use a packed column) and was shockwd after 1 use it was heavily patinad, i thought I'd been scammed and it was just a coating. Now i use tiny copper balls in a muslin bag.

Same. I'll calling BS on the main points of this video, and that the info is wrong!

But what did you base your belief on before, what someone told you as folklore or you read without evidence from a GC?

@@azeomcstill It's really quite simple....there's a lack of dead/blind people in relation to methanol levels in brandy. Face it....hundreds (if not thousands) of years of distilling history has proven that the overwhelming vast majority of methanol comes off as the first fraction...not in the tails. I've outlined a simple way to de-bunk what I've said (above)......this "lone paper" this guy relies upon is bunk, and the distilling industry knows it, otherwise there would be no brandy production permitted by law...well at least not in first world countries.