{"title":"Enzymes","description":"","products":[{"product_id":"alpha-amylase-enzyme-1-oz","title":"Alpha Amylase Enzyme 1 oz","description":"\u003cp\u003e\u003cspan\u003eFungal α-amylase is a powder fungal alpha-amylase from Aspergillus oryzae. Made with technology from DSM\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eUsage varies. 1tsp. Breaks 1,4 linkage in starch during liquefication, producing dextrin and a small amout of maltose.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eLeaves 1,6 links, therefore self-limiting. Use if you have a starch problem in storage, or in light beers\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFungal α-amylase allows brewers to produce highly attenuated beer through the the conversion of grain starch into fermentable sugars, mostly maltose. Fungal α-amylase helps to ensure that starch conversion is complete during mashing, thereby allowing the expected final attenuation to be attained.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBenefits to using Fungal α-amylase:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e– Fungal α-amylase aids in the production of maltose, allowing for a high degree of attenuation to be attainable in beer.\u003c\/p\u003e\n\u003cp\u003e-Fermentation that has become “stuck” can be stimulated with Fungal α-amylase so that the expected attenuation can be achieved.\u003c\/p\u003e\n\u003cp\u003e-Starch\/dextrin turbidity in the finished beer is prevented by Fungal α-amylase.\u003c\/p\u003e\n\u003cp\u003e-Organoleptic properties of the beer remain unchanged with the use of Fungal α-amylase.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAPPLICATION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFungal α-amylase is recommended for use in mashing, or in the fermentation\/maturation stages. In fermentation\/maturation, the recommended dosage is 1-4g\/hL (1.2-4.8mL\/hL) beer.\u003c\/p\u003e\n\u003cp\u003eIn mashing, Fungal α-amylase is active up to 60°-65°C(140°-149°F) and has optimal activity in the range of 52°-62°C (125°-144°F). The enzyme is completely deactivated above 70°C (158°F).\u003c\/p\u003e\n\u003cp\u003eRecommended dosage in the mash is 200-1000g\/tonne (240-1200mL\/tonne)\u003c\/p\u003e\n\u003cp\u003eThis product is particularly appropriate for use at temperature and pH conditions typical for fermentation and is also active at 0°C. If the product is used only for reduction of turbidity the addition should take place in maturation vessel.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMade with technology from DSM \u003c\/em\u003e\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42099106644222,"sku":"6100","price":3.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/0002763_amylase-enzyme-formula-5-lb_550.jpg?v=1719333130"},{"product_id":"gluco-amylase-enzyme-10-gram","title":"Gluco-Amylase Enzyme 10 gram","description":"\u003cp\u003eGlucoamylase (10g) – Sufficient for up to 20 lbs. of dextrins.\u003c\/p\u003e\n\u003cp\u003eAPPLICATION: Powdered Glucoamylase enzyme for hydrolysis of short-chain dextrins into fermentable sugars. For saccharification of dextrins following mashing of grains, potato or any other starch-based substrate prior to ethanolic fermentation.\u003c\/p\u003e\n\u003cp\u003eFor optimal activity add sachet contents to wash or wort once cooled to 131-140°F (55-60°C). Stir to dissolve thoroughly. Pitch yeast once temperature is below 86°F (30°C) and leave to ferment. Enzyme is stable up to 149°F(65°C). Optimum pH is pH 4.0 to 4.5 (enzyme is stable between pH 2.8 and pH 5.0). Note: all enzymes require 50ppm calcium ions for maximum activity and stability.\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42099119620350,"sku":"6384","price":2.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/glucoam.jpg?v=1637774611"},{"product_id":"pectic-enzyme-powder","title":"Pectic Enzyme Powder","description":"\u003cp\u003e\u003cspan\u003ePectic Enzyme Pectic enzyme increases juice yields from fruits by breaking down the fruit’s cellular structure. It also enhances the color extraction of red grapes. Pectic Enzyme acts as a clarifier in finished wines, and is used to clear hazes caused by residual pectins. Use: Add 1\/2 teaspoon per gallon of wine. If making wine from fresh fruit, this is a good item to have in your arsenal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAdd 1\/2 teaspoon per gallon of fruit wine must before fermentation.\u003c\/p\u003e\n\u003cp\u003eIncreases juice yield in fruits by breaking down the cellular structure of pectins. Eliminates pectin haze from wines made with pectin-rich fruits. Necessary notably for apple wines and cider.\u003c\/p\u003e","brand":"BSG","offers":[{"title":"1 ounce","offer_id":42099195871486,"sku":"25120","price":2.75,"currency_code":"USD","in_stock":false},{"title":"1 LB","offer_id":42099195838718,"sku":"6382A","price":15.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/0001280_pectic-enzyme-powder-1lb.jpg?v=1741794795"},{"product_id":"beta-glucanase-enzyme-1-oz","title":"Beta Glucanase Enzyme 1 oz","description":"\u003cp\u003e\u003cspan\u003eA unique enzyme complex that catalyzes the breakdown of barley and malt beta-glucans and is capable of solving a range of problems encountered with such high molecular-weight polysaccharides. Because of its tolerance to a wide range of pH and temperatures, beta glucanase can be used either in mashing or during fermentation of beer. It reduces wort viscosity, improves solid\/liquid separation, lautering and filtration. Beta glucanase is especially useful when malt quality may be variable or under-modified or when barley is used as an adjunct.\u003c\/span\u003e\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42519304962302,"sku":"6105","price":1.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/6105.jpg?v=1646323024"},{"product_id":"fermfast-alpha-amylase-enzyme-15-gram","title":"FermFast Alpha-Amylase Enzyme 15 Gram","description":"\u003cdiv\u003e\n\u003ch3\u003eDescription\u003c\/h3\u003e\n\u003cp\u003eThermostable powdered Alpha-amylase enzyme for hydrolysis of long-chain starch molecules into short-chain dextrins. For use in mashing of grains, potato or any other starch-based substrate prior to saccharification (with Glucoamylase) and ethanolic fermentation.\u003c\/p\u003e\n\u003ch3\u003ePREMIUM PRODUCTS FOR CRAFTING HIGH ALCOHOL SPIRITS AND LIQUORS\u003c\/h3\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFermFast® is our in-house line of premium yeasts, enzymes, additives and accessories for crafting high alcohol spirits and liquors. Our high quality FermFast® yeast strains make the perfect choice for crafting anything from a high alcohol wash\/base to your favorite vodka or rum recipe. Our premium enzymes will ensure that you get the most out of your fermentation, while our finings, carbons and additives will help you produce crystal clear, potable results that you'll be happy to enjoy with friends and family.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"IDenhancedDetailsList\"\u003e\n\u003ch3\u003eDirections\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd 1\/3 of the sachet contents to the mash. After boil, adjust temperature to 185-203°F (85-95°C), add the other 2\/3 of the sachet and hold temperature for 60 minutes before cooling.\u003c\/li\u003e\n\u003cli\u003eOptimum pH is 6 to 6.5.\u003c\/li\u003e\n\u003cli\u003eEnzyme is stable up to 230°F (110°C).\u003c\/li\u003e\n\u003cli\u003eOptimum activity at 185-203°F (85-95°C).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNote: all enzymes require typically 50ppm calcium ions for maximum activity and stability.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42519311941886,"sku":"6389","price":2.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/6389_913b61ba-f971-4714-8e63-49139ee797e3.jpg?v=1736537233"},{"product_id":"alpha-amylase-enzyme-1-lb","title":"Alpha Amylase Enzyme 1 lb","description":"Amylase Enzyme is a food-grade bacterial alpha-amylase enzyme produced by fermentation of a non-GMO strain of bacillus. In the brewing process it is used for liquefaction of grain mashes and malt extracts for increased fermentability.","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":42759952761086,"sku":"6100A","price":17.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/6100A.jpg?v=1651246000"},{"product_id":"copy-of-gluco-amylase-enzyme-1-lb","title":"Gluco-Amylase Enzyme 1 lb","description":"\u003cp\u003eGlucoamylase (1 lb) –\u003c\/p\u003e\n\u003cp\u003eAPPLICATION: Powdered Glucoamylase enzyme for hydrolysis of short-chain dextrins into fermentable sugars. For saccharification of dextrins following mashing of grains, potato or any other starch-based substrate prior to ethanolic fermentation.\u003c\/p\u003e\n\u003cp\u003eFor optimal activity add sachet contents to wash or wort once cooled to 131-140°F (55-60°C). Stir to dissolve thoroughly. Pitch yeast once temperature is below 86°F (30°C) and leave to ferment. Enzyme is stable up to 149°F(65°C). Optimum pH is pH 4.0 to 4.5 (enzyme is stable between pH 2.8 and pH 5.0). Note: all enzymes require 50ppm calcium ions for maximum activity and stability.\u003c\/p\u003e","brand":"LD Carlson","offers":[{"title":"Default Title","offer_id":43983255142654,"sku":"6108A","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/6108A.jpg?v=1681230083"},{"product_id":"cellarscience®-aldc-enzyme","title":"CellarScience® ALDC Enzyme - 1 oz","description":"\u003cdiv class=\"product-page-subheader\"\u003eSee our new \u003ca href=\"https:\/\/bacchusandbarleycorn.shop\/products\/apex-cultures-diablast-pro-aldc-enzyme?utm_source=copyToPasteBoard\u0026amp;utm_medium=product-links\u0026amp;utm_content=web\" title=\"ALDC\"\u003eALDC enzyme HERE\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-page-subheader\"\u003eDescription\u003c\/div\u003e\n\u003chr\u003e\n\u003cdiv role=\"tabpanel\" class=\"product-page-subcontent\"\u003e\n\u003cp\u003eReduce Diacetyl production during fermentation or dry hopping with ALDC from CellarScience. ALDC, or alpha acetolactate decarboxylase, is a helpful enzyme that can be added at yeast pitching or along with your dry hops to limit the production of Diacetyl to protect your finished beer from off-flavors and reduce the conditioning time needed before its ready to bottle or keg. Commonly used to combat hop creep, the result of dry hops with trace amounts of sugar leading to additional fermentation activity, resulting in more Diacetyl production and requiring more conditioning time. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003eAvailable in 1 oz dropper bottle or 8 oz bettix bottle. Add to fermenter at time of yeast pitching or dry hopping at a rate of 1 dropper full per 5 gallons or 3 mL per bbl. 1 oz contains approximately 35 doses for 5-gallon batches, or enough to treat approximately 10 bbls.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional Notes:\u003c\/strong\u003e\u003cbr\u003eAlthough commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing Diacetyl production. Brewing hops all contain the naturally occurring enzyme AMG or amyloglucosidase which breaks down long chain sugars into simple sugars that yeast can ferment. The reason hop creep is a relatively new phenomenon is due to the changing ways in which hops are dried and processed. As brewers started to demand more aromatics from their hops, growers began to lower the kilning temperatures to preserve volatile oils. This led to higher levels of AMG left on the hops as well, where they were previously denatured at the higher kilning temperatures. With more AMG present on the hops, dry hopping now leads to more fermentation activity and higher levels of Diacetyl produced after the primary fermentation is complete. Although the simplest remedy to hop creep is time—waiting for the yeast to naturally clean up the extra Diacetyl—ALDC is a great way to reduce conditioning time and the risk of off-flavors in your finished beer.\u003c\/p\u003e\n\u003cp\u003eThe recommended shelf life is 12 months from the date the package is opened.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Brewmaster Wholesale","offers":[{"title":"Default Title","offer_id":45192139243774,"sku":"ad108a","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/46714_05f715da-386f-41ab-a146-d12c94dd0b6c.png?v=1736549840"},{"product_id":"apex-cultures-diablast-pro-aldc-enzyme","title":"Apex Cultures Diablast Pro ALDC Enzyme - 1 oz dropper","description":"\u003cul class=\"details\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"product-page-subheader\"\u003eDescription\u003c\/div\u003e\n\u003chr\u003e\n\u003cdiv role=\"tabpanel\" class=\"product-page-subcontent\"\u003e\n\u003cp\u003eStop hop creep before it happens with ALDC from CellarScience. As modern beer styles call for increasing amounts of dry hops, a new risk for off-flavor in the finished beer arises. Hop creep is the result of yeast beginning a new fermentation when dry hops with trace amounts of fermentable sugars are introduced to the finished beer. This results in further production of Diacetyl and, if yeast are not given enough time to clean up after themselves, can lead to higher levels of Diacetyl in the finished beer. Diacetyl is often referred to as a butter or butterscotch like flavor and is not desirable in most styles, especially at high levels. ALDC, or alpha acetolactate decarboxylase, is a helpful enzyme that can be added at yeast pitching or along with your dry hops to limit the production of Diacetyl to protect your finished beer from off-flavors and reduce the conditioning time needed before its ready to bottle or keg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003eAvailable in 1 oz dropper bottle. Add to fermenter at time of yeast pitching or dry hopping at a rate of 1 dropper full per 5 gallons. 1 oz contains approximately 35 doses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional Notes:\u003c\/strong\u003e\u003cbr\u003eAlthough commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing Diacetyl production. Brewing hops all contain the naturally occurring enzyme AMG or amyloglucosidase which breaks down long chain sugars into simple sugars that yeast can ferment. The reason hop creep is a relatively new phenomenon is due to the changing ways in which hops are dried and processed. As brewers started to demand more aromatics from their hops, growers began to lower the kilning temperatures to preserve volatile oils. This led to higher levels of AMG left on the hops as well, where they were previously denatured at the higher kilning temperatures. With more AMG present on the hops, dry hopping now leads to more fermentation activity and higher levels of Diacetyl produced after the primary fermentation is complete. Although the simplest remedy to hop creep is time—waiting for the yeast to naturally clean up the extra Diacetyl—ALDC is a great way to reduce conditioning time and the risk of off-flavors in your finished beer.\u003c\/p\u003e\n\u003cp\u003eThe recommended shelf life is 12 months from the date the package is opened.\u003c\/p\u003e\n\u003ctable width=\"90%\" border=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cbr\u003e\n\u003cdiv class=\"substituteTable\"\u003e\n\u003ctable id=\"subTable\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" class=\"subtableTable\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv id=\"2\"\u003e\n\u003ctable border=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"15\"\u003e\n\u003cdiv\u003e\n\u003cdiv id=\"brandBannerImage\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/ldcarlson.com\/images\/apexcultures.png?crc=401757258\" alt=\"Apex Cultures Logo\"\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3\u003ePremium Brewing Enzymes\u003c\/h3\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eApex Cultures® specializes in providing premium yeast and brewing solutions tailored to the needs of brewers worldwide. With a focus on innovation, quality, and performance, their products are meticulously crafted to support exceptional fermentation and flavor development.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"IDenhancedDetailsList\"\u003e\n\u003ch3\u003eDosage Instructions:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDosage: Recommended dosage rate is 2-5g\/hL pre-fermentation and 1-2g\/hL post-fermentation.\u003c\/li\u003e\n\u003cli\u003eOptimal Temperature: 50-158°F (10-70°C)\u003c\/li\u003e\n\u003cli\u003epH Range: 3.0 - 7.5\u003c\/li\u003e\n\u003cli\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSpecs:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePhysical Form: Liquid\u003c\/li\u003e\n\u003cli\u003eColor: Yellow to brown\u003c\/li\u003e\n\u003cli\u003eDensity: 1.18 g\/ml\u003c\/li\u003e\n\u003cli\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBenefits:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDIABLAST PRO ALDC converts alpha-acetolactate into acetoin and carbon dioxide, eliminating the formation of vicinal diketones like diacetyl and 2,3-pentanedione outside the yeast cell.\u003c\/li\u003e\n\u003cli\u003eReduces maturation and conditioning time, speeding up production.\u003c\/li\u003e\n\u003cli\u003eIncreases fermentation efficiency by enabling shorter fermentation cycles.\u003c\/li\u003e\n\u003cli\u003eSaves energy by reducing the cooling requirements for beer production.\u003c\/li\u003e\n\u003cli\u003eEnsures consistent flavor quality across both dry hopped and non-dry-hopped beers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bacchusandbarleycorn","offers":[{"title":"Default Title","offer_id":46165147222270,"sku":"ALDC1","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/files\/2385_e93b730d-4082-4ca3-aefd-d2204e32320f.jpg?v=1736549892"}],"url":"https:\/\/bacchusandbarleycorn.shop\/collections\/enzymes.oembed","provider":"Bacchusandbarleycorn","version":"1.0","type":"link"}