Beta Glucanase Enzyme help

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Bigbre04

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I got a bag of beta glucanase enzyme to help with my lautering.

I read that the enzyme would harm haze formation? Can anyone attest to this? I am brewing a session juicy this week with a lot of adjuncts(for me).

I will probably go the normal route with this beer since it is relatively expensive it is probably not the best to test out an enzyme on.
 
Just about to pick some up based on your feedback so I can't speak to the haze question.

But I can ask- is that really a big concern? if it has the right aroma and flavor, if it's really clear for the style, would it make the customers go "ewww... it's too clean looking for a hazy (NEIPA)" or would they go "whoa, this NEIPA is dope, yo"
 
Dave Y said:
Just about to pick some up based on your feedback so I can't speak to the haze question.

But I can ask- is that really a big concern? if it has the right aroma and flavor, if it's really clear for the style, would it make the customers go "ewww... it's too clean looking for a hazy (NEIPA)" or would they go "whoa, this NEIPA is dope, yo"
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meh. my feedback is not useful. i have never used it.

as far as i understand. a lot of the haze comes from the yeast and the dryhop interaction. Im using voss and pitch my hops the morning after i brew. my juicies usually have a haze to them that carries through for the life of the 4 kegs i brew at a time. I am just hesitant to make a juicy ipa a test batch based on the cost of materials and the fact that i need the beer asap
 
Bigbre04 said:
meh. my feedback is not useful. i have never used it.

as far as i understand. a lot of the haze comes from the yeast and the dryhop interaction. Im using voss and pitch my hops the morning after i brew. my juicies usually have a haze to them that carries through for the life of the 4 kegs i brew at a time. I am just hesitant to make a juicy ipa a test batch based on the cost of materials and the fact that i need the beer asap
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Ya know, what you need is a small all-in-one for recipe tests.
 
I drink out of the new style stainless steel insulated drink glasses. Never have troubles over haze either way.
 
I use beta~ glucunase for every batch. I have never known it to be a clarifier. It breaks down the glucunase left behind from the malting process and helps with mash/lauter flow. As far as I know, both in theory and practice, it has no effect on beer clarity.
 
HighVoltageMan! said:
I use beta~ glucunase for every batch. I have never known it to be a clarifier. It breaks down the glucunase left behind from the malting process and helps with mash/lauter flow. As far as I know, both in theory and practice, it has no effect on beer clarity.
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this is the answer i was looking for.

so you have not seen it effect beer clarity?
 
welp. target gravity was 12.1p hit 12.7p...so i added 10 L of water. Voss has been pitched. Headed over to the tank at 97f. dryhop tomorrow morning.

interesting results. either my newer process or the glucanase increased my expected efficiency from 80% to 84.5%....more testing needed!


Took another sample. hit 12.2!

active fermentation in the bucket at 20 mins after knockout finished up! gotta love voss!
 
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I'm just sayin' ... Lutra also works fast and at high temp, but it's a clean profile where Voss can be a little grapefruity.
#KveikForTheWIN

I also want to do a farmhouse ale with Hornidal. It had a very floral nose / aroma when I used it and I'd definitely like to get back to that for some experimentation.
Got to pick up some of the beta glucanase... soon.
 
Dave Y said:
I'm just sayin' ... Lutra also works fast and at high temp, but it's a clean profile where Voss can be a little grapefruity.
#KveikForTheWIN

I also want to do a farmhouse ale with Hornidal. It had a very floral nose / aroma when I used it and I'd definitely like to get back to that for some experimentation.
Got to pick up some of the beta glucanase... soon.
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I would try lutra, but i cant get it from apex. I think i would end up spending around $100 per pitch vs $25. I generally use the voss for my ipas so the grapefruit is welcome.

i have not tried spunding it yet, but i bet if i shot for a lower temp and ran it at 10 psi i could knock down some of the esters.
 
i am going to try it again on this recipe
https://www.brewersfriend.com/homebrew/recipe/embed/1569117

i have brewed this several times in the last 2 months and it has been extremely consistent numbers wise. I have been within .2p between 3 batches a month apart. all have ended up at the exact same attenuation and abv.

this last brew i pitched with the first grain tube(2 total). The difficulty that i had with judging the overall results was that if the enzyme denatures at 170(like many do) i should be pitching a lower amount for each tube instead of a slightly higher amount and expecting it to carry through the mash out.

another thing that i should have considered before i tried it on the batch yesturday(which was at 73% attenuation when i dryhopped it this morning) is that i have not brewed this particular recipe since march and i have been getting significantly higher efficiency with my current process compared to what i was doing back in march.
 
Bigbre04 said:
oh so you dont do hazy ipas?

also do you know what the temp is where it denatures in the mash? im using LD carlson Betaglucanase
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No, I don't brew hazies. Beta-glucan does not impact the clarity of the final beers. Hazies depend on proteins and other haze producing compounds. In a perfect world, there would be no need for beta-glucunase in the mash because the maltster would produce perfect malt and not contain any beta glucan in tact.

CD Carlson beta-glucanase is derived from bacteria and can withstand higher temperatures (168F) than the beta-glucanase naturally found in malt (120-130F). Dr. Charlie Bamforth is convinced that the protein rest done by most brewers is actually a beta-glucan rest since most of the protein enzymes are mostly lost in the kilning of the malt. There is a reduced level of beta glucanase in the malt, but it still there.
 
HighVoltageMan! said:
No, I don't brew hazies. Beta-glucan does not impact the clarity of the final beers. Hazies depend on proteins and other haze producing compounds. In a perfect world, there would be no need for beta-glucunase in the mash because the maltster would produce perfect malt and not contain any beta glucan in tact.

CD Carlson beta-glucanase is derived from bacteria and can withstand higher temperatures (168F) than the beta-glucanase naturally found in malt (120-130F). Dr. Charlie Bamforth is convinced that the protein rest done by most brewers is actually a beta-glucan rest since most of the protein enzymes are mostly lost in the kilning of the malt. There is a reduced level of beta glucanase in the malt, but it still there.
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ya i saw the bacterial vs grain difference...The session ipa is down to 2.5 this morning which is 79%! capped the tank this morning and gonna crash it on sunday for carb and packing on monday!

I must have miss understood the website i was reading when they said it helped with clarifying beer. im wondering if they were referring to helping with filtration due to a lower overall viscosity.

tossed some this morning into my fruited kolsch.
 
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