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Amylase is used to convert starches to sugars, this is useful for beers with lots of adjuncts, or for restarting a fermentation that was too starchy.
If a beer is mashed too hot, sometimes the sugars in the wort will be converted to be complex rather than simple, these complex sugars are hard to ferment and often stuck fermentations are the result. In this situation we will use 1/2 tsp of Amylase and that will get the fermentation going again!
We recommend using 1/2 tsp per 5 gallon batch.
Collections: Beer Additives, Yeast Propagation
Category: Beer, Stuck Fermentation