When to add amylolytic enzymes during fermentation

Ingredients
1

Hello, i am about to experiment with non-saccharomyces yeast ( brettanomyces ) in brewing. As those yeast might not ferment well some sugars i want to add amylolytic enzymes during fermentation. I ve got 2 enzymes:

  • Attenuzyme Core - which would hydrolise dextrines to glucose
  • Fungamyl BrewQ - which hydrolises dextrines to maltose.
    I want to make 2 worts, one with Attenuzyme Core, the other with Fungamyl
    Both of them have low optimal activity temperatures, so adding them on fermentation wouldn’t be a problem.

But i am not sure when to add them, i think if i add them alongside with yeast there might be too much sugars in wort.
I was thinking, wouldn’t it be better to add them when fermentation is going to slow down, like 1 week after it starts?
My other concert is gravity of wort. I was going to make 12°P wort first, but now i am worried a little bit that it is too much, and there might be too high ABV that would kill my yeast before fermenting all the sugars. How low °P should i aim to? Like 10?
Thanks for all the responses.

2

Are you exclusively fermenting with Brett?  If so, I don’t think it would matter much when you add the enyzmes.

Are you fementing with sacch and brett?  I would wait until it primary is completely done, rack to secondary and then add the enzymes.

I would not be concerned about the alcohol tolerance of Brett unless you are truly using a wild brett.  Commercial bretts seem to have no trouble fermenting at 10% v/v alcohol.

Let us know how your experiments work out.

3

I am using wild yeasts isolated from wine musts. I will analyse those beers with SPME-HPLC and GC-MS, and if I will post some of my resoults in month or two if you are interested :wink:
I think i will add those enzymes ~week after starting fermentation

4

A pro friend has used Amylo at day 3-4 of fermentation. It works best around a pH of 4.6, so the beer should be there by then.