Category Archives: Enzymes and Additives

The type of amylase used varies depending on the purpose they’re supposed to serve. While some grains, like malted barley, tend to have enough enzymatic power to convert their own starch and that of adjuncts to fermentable sugars, some grains you use only have starches suited to add flavor to the fermented drink.  When you{…}

There are instances where you would employ the use of pectic enzymes, and one of those is when you’re distilling or brewing fruit-based spirits. Though some home brewers are on the fence about whether or not to use it – citing that a hazy look is nothing to concern yourself about, knowing you can achieve{…}