I think it is due to the enzymes being dissolved in water (liquid) not the grains.
Therefore, when you boil the grains, you are denaturing some enzymes, but not the bulk of them, as they remain in the "unremoved" part.
- Forum: BIABrewer Old Hands
- Topic: Partigyle Planning Using the BIABacus (An unoffical draft guide)
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- 2 weeks ago
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