See chart below
Name Part # Dosage
Clarity-Ferm WLN4000 100ml
Ultra-Ferm WLN4100 25ml
Amino-quik WLN4200 25ml
Opti-Mash WLN4300 25ml
Visco-Buster WLN4400 25ml
See chart below
Name Part # Package Dosage per
Clarity-Ferm WLN4000HB 5ml vial x 5 5ml
Ultra-Ferm WLN4100HB 5ml vial x 5 5ml
Amino-quik WLN4200HB 5ml vial x 5 5ml
Enzymes are usually bacterial or fungal-derived proteins that catalyze a reaction. Most of the chemical reactions that occur in brewing are catalyzed by enzymes, which are in malt and yeast. Enzymes exist that are not normally found in malt and yeast, and these enzymes, while not required for brewing, can have a helpful impact.
Enzymes are active at very specific temperatures, and they can be denatured (unfold) very easily when the temperatures is too high for optimal activity. Once unfolded, they will not reform into an active enzyme.
They optimize production. Many of the processes that happen during the mash and during fermentation could not take place without them and can lead to various problems such as chill haze, filter blockage, and low efficiency in the brew-house. Enzyme activity is essential in every brew, as amylases work during the mash to break down starch from malted barley (or corn and other adjuncts) and convert them into smaller, fermentable sugar molecules.
Amino-Quik – Reduces chill haze
Optimal temp 55-65C
Added post-fermentation, maturing beer
Clarity-Ferm - Reduces chill haze
Proline protease (endo-protease)
Optimal temp – cooled wort, ~28-30C
Added at start of fermentation
Ultra-Ferm – Breaks down sugars not normally fermentable by yeast
Optimal temp 60C (deactivated at 85C)
Added at mash-in or when fermentor is being filled (different dose rates)
Opti-Mash – breaks down starches from adjuncts
Optimal temp 80C
Added during mashing or cereal cooking
Visco-Buster – increase yield of fermentable extract, prevents blockage of filters
Optimal temp 40-70C
Added at mash-in
Good for undermodified malt
No, enzymes are very specific and therefore will not change the flavor of the beer.