What is it? Does it work? Does it affect final product? I just heard of this product and. Intrigued.
the guys at Genus Brewing swear by its use to help with the lauter and avoiding stuck sparges. I am sure you already looked into this, but MoreBeer sells it:
Do you have the problems it’s made to solve?
Is this just a marketing name for beta-glucanase?
Yes. That’s what it says in the product description.
Yes, in a highly concentrated form (according to the website).
Yes and no. I use a mash and boil but ditched the malt pipe because it always has stuck mashes. I would like to use the malt pipe for small size batches though. If it would increase my efficiency that would always be nice. Especially if trying to make a bigger beer since mash volume is an issue in an all in one
Now that I reflect, I used to do a mash rest at 100-105 degrees way back in the days. That was to break down glucans I think. If I could skip a rest and add some enzymes, I am down for that. Maybe I will dough in at 100 and raise my temp from there. Hmmm…