refers to a group of enzymes whose catalytic function is to hydrolyze
(breakdown) sugar and starch.
digests carbohydrates (polysaccharides) into smaller disaccharide units,
eventually converting them into monosaccharides.
Amylase enzyme is used to reduce the finishing gravity of beer. Add it
at the same time when pitching yeast. The amylase enzyme breaks down
some unfermentable sugars into fermentable form.
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Recently used this in the secondary fermentation stage on a Miller Lite clone recipe from Homebrewtalk.com to crank the final gravity down to 1.000 and give it a dry, crisp lager like character without having to use an actual lager yeast. Worked great! Will definitely be using this again at some point.