You can use the standard procedure. We would recommend that you treat 2 mL of beer or wort with 8 mL of ethanol, stir and centrifuge (3,000 rpm). Wash the pellet with 10 mL of 80% ethanol. Then dissolve/suspend the pellet in 2 mL of sodium acetate buffer (pH 4.5, 0.1 M) and cook at 100˚C for 10 min. Then add 0.1 mL AMG from the Total Starch Kit and proceed according to the method. You will have to determine the degree of dilution for yourself. Treat 0.1 mL with GOPOD etc.
Which procedure of the Total Starch Assay Kit (AA/AMG) (K-TSTA) is recommend for determination of total starch in brewing wort and final beer?
Modified on: Mon, 18 Apr, 2016 at 3:19 PM
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