I add it at yeast pitch because you can then be sure it isn’t too hot to do its job. Works great that way. Brut IPA will finish under 1.000. No idea why they say to add to mash when it’s too hot for the stated temp tolerance.

It will but better to pitch with your yeast You get lower gravity beer

Yes but I add it at primary fermentation. Add 1 teaspoon of mink fruit extract before packaging.

Hi John! I have used the ultra only in the mash for a big Barleywine. OG 1.112 FG 1.006. I’ve read the ultra behaves a little different in the secondary. Check some back issues of BYO and Zymurgy. Have fun! Dave

Yes it will. However it will only dry out your beer if you have active yeast so don’t go too cold right away. I like to split it in the mash and in primary.

Yes. As long as there is starch and dextrins that the enzyme can work on and as long as the fermenting wort stays in the amyloglucosidase operating range (pH around 4.0 temp under 75C). Be aware that using it in the secondary means that the enzyme remains in suspension during packaging and may remain on hoses gaskets or containers until fully denatured (80C for 5-10 minutes or some chemical sanitation processes).

If your yeast is still active then yes it will make unfermented sugars fermentable which will then provide food for the active yeast. I always add before secondary so I don’t know what exactly will happen but I imagine it will cloud up the beer again and you’ll have to wait again to let the reactivated yeast settle back down. If your brew is good I’d probably skip. If your specific gravity is still too high then I think it is worth a shot. Might need to gently stir up the yeast after adding. Good luck.

I'm not sure. I've never done it that way. I'm pretty sure it will break down any long/complex sugar molecules left behind but there has to be at least some live yeast left over from the primary fermentation and transfer in order to take care of fermenting the newly available simple sugar molecules in order for it to work.

You only need 0.5 ml for a 6 gallon batch. That's right -- you need 1/20 of this vial for 6 gallons. Amyloglucosidase in this form is effective at a rate of 2.5 ml per 31 gallons. Go look at the 1 Liter product if you want to see for yourself.

First of all I have not tried adding less myself but I suppose it can't hurt to try. However you most likely will get less conversion of sugars (or higher final gravity) because the lower concentration of enzymes will decrease the chance that the enzyme can break down all the complex sugars in your wort/beer. Or it might take a lot longer to do so.

I skipped adding any portion to the mash and instead added an entire vial to the 5 gallon carboy fermenter. If I am understanding your questions you may be attempting to save costs by using 1/2 rather than a whole vial per 5 gallons. If this is your intent I would recommend attempting to add just half to fermenter rather than mash. In a starting gravity of 1.053 it obtained a finishing specific gravity of 0.996.

I doubt there's much downside from my brief experience using the whole vial is massive overkill. I added 1mL [1/10 of a vial] to an FV containing 6 1/2 gallons of Cream Ale that had finished at 1.008 several days later it had dropped to an FG of 1.002. I had similar results the only other time I've used it this time on an Imperial Stout that petered out in the mid 30's 1 mL of Amylo in about 5 gallons got it down to the low 20's.

As it’s an enzyme and not consumed in the reaction in principle that should work. However keep in mind the relationship between dosage and speed of reaction may not necessarily be linear. So merely doubling the time may or may not produce the same result. The question you have to ask yourself is if it’s why use less and risk less than optimal results? Either way good luck. I’ve only used it during fermentation and it definitely dried the beer out FG 0.997

Kinda like adding half the recommended laundry detergent in your wash I would guess...

I typically use half the vial in the mash and the rest goes in the fermentor. Amylase is not a "1-and-done enzyme and will keep eating at below 150° until you kill it in the boil. Just extend your mash...2-3 hours.