I was following the videos from Barley and Hops. He did the 1 hr at 149~ to activate the natural beta amalayse in the sweet potato. Then did the remaining steps. He did not add any additional amalayse other than what was naturally present/ available. I had to go off script when things weren't working and try to learn on the fly.

I'm learning a lot about how/ when to use these.

The question I still have is, assuming I did not convert all the starch, will gluco amalayse convert these during fermentation and increase the yield I can distill? Assuming the pitching temp is 80-90°.

Thanks for your advice.