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I have make a Cascade Lager and the kit was supplied with a pack of dry enzyme. There were no directions on when to add the enzymes so i put them in at the same time as the yeast.

Is this the correct time??

My reasoning is that the enzyme is alive, i think, therefore excessive temps would affect this. How far off am i?

Cheers

Stangas

I recall reading somewhere that dry enzymes should be added 24hrs after fermentation has begun. But you're right, if the temp won't kill the yeast it's not going to hurt your enzymes either

No life in an enzyme.

Dogger

cheers Merlin, i didnt realise 24 timing, will this become an issue if i added it at the same time as the yeast.

at least i didnt boil it..

So DD... what was your comment sposed to mean? You didnt mention when it is to be added.

Sorry,

Enzymes aren't alive, they are not recognized as living creatures. THEY tend to make biological reactions happen and act as catalysts

Personally, I don't add them, normally they breakdown things like Malto Dextrin and leave you with a thin beer.

If you are going to add it add when you pitch the yeast

Dogger

cheers DD

Dry enzyme is evil. Don't use it.

Hmm... but aren't enzymes added to malt to help conversion of starches to sugar, over and above the natural enzymes present? What would be the point of adding them to a brew made with malt extract- to convert any remaining unconverted/unfermentable starches?
Stangas, do the instruction or the packet tell you what is in the enzymes?

UC1

Yes, however it is at the expense of the body of the beer though, and I like a full bodied beer.

Additionally, there shouldn't be any starch left after mashing, just some complex carbohydrates like maltodextrin

Dogger

Take great care to ferment out fully. Enzyme causes your beer to ferment longer than you are used to, and there's a danger of bottling before it has fermented, even tho it looks like it has. This will explode bottles. So, leave it in fermenter for a least two weeks, then take hydrometer readings until you have three readings in a row the same. I sent this website full details of enzyme's effect on fermenting yesterday so, with luck, you'll see something in more detail soon.

Cheers guys.

The package didnt mention anything except that is is Dry Enzyme and weighed 3g.

I have already added it, so i will wait for 2 weeks before i transfer it across.

I have not been using a hydrometer, maybe i should invest in one

Stangas wrote:Cheers guys.

The package didnt mention anything except that is is Dry Enzyme and weighed 3g.

I have already added it, so i will wait for 2 weeks before i transfer it across.

I have not been using a hydrometer, maybe i should invest in one

definatly a good idea getting a hydrometer if your using the dry enzyme.. the one & only time i've used it the fg ended up getting down to 0.999.. & it took its time getting there

Paul Bennett wrote:Take great care to ferment out fully. Enzyme causes your beer to ferment longer than you are used to, and there's a danger of bottling before it has fermented, even tho it looks like it has. This will explode bottles. So, leave it in fermenter for a least two weeks, then take hydrometer readings until you have three readings in a row the same. I sent this website full details of enzyme's effect on fermenting yesterday so, with luck, you'll see something in more detail soon.

Here's the article http://www.homebrewandbeer.com/bitsandp ... e-test.pdf

Cheers,

Oliver

well i checked the SG yesterday and was reading 1.000

I therefore moved it over into my storage container.

I also filtered it through a 5 micron filter which removed a good percentage of the crap out and the beer look pretty damn good. The amount in the filter was inviting.

Well i will let you know how it went