8

Excellent question, which I know every detail-focused brewer wonders about at some point. The reason we don't go up to alpha temperature right away and then drop down is that the beta enzyme denatures relatively very quickly above about 150°F (65.6°C). You could look into the actual science on this but in my estimation it seems the majority of beta ...


6

Clarity ferm is an enzyme to help reduce chill haze. The dates are production date and use by date. Because it's an enzyme it may not be stable and breaks down or denatures over time. Using it past the use by date won't harm the beer. But it may not work if there's no enzyme left.


2

Good question. No I don't believe mechanical forces can break down enzymes to the extent that it would be a concern. Viewed through a magnifying lens or microscope, blender blades will have a relatively enormous surface area compared to your enzymatic molecules. The blade will push the enzymes around but the only damage done potentially could be if the ...


2

The amount is dependent on desired speed and temperature constraint, possibly the condition of the grain. Make test batches and time how long they take to reach full conversion under your conditions. Any amount of enzyme held at a temperature within its active range will eventually convert all of the starch. Too slow of a conversion and you risk ...


2

For most of our brews we shoot for 65°C (148°F)for 90 min, we find this gives us a highly fermentable wort with enough longer chain dextrins for good mouthfeel. This is the usual temp I see most of my colleagues going for apart from those doing the more weird stuff. For stouts we shoot for 68°C (155°F), for more mouthfeel. I believe that in older less well ...


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