More-over, understanding what good brewing practices should be applied – and here, we are not talking about rheinheitsgebot - , the use of added enzymes can only allow the brewer to more readily apply these while improving the values in:
- starch conversions and fementable sugar spectrum in worts,
- energy savings /time savings during brewhouse processing,
- growth values for yeast performance enhancements during fermentation,
- colloidal and flavour stability in final product.
With the above- mentioned understanding that all brewing plants are not the same , the focus here is that the enzyme addition would basically be in the brewhouse , and that standard brewhouse processing would limit the enzyme activities to this section of the brewing operation alone.
So, for the small brewer – and large brewer, the application does not involve protracted attention, other than to apply the recommended handling of the enzyme products prior to use, and that the environmental conditions at time of addition –temperatures /Ph levels/salts - are optimized, and note that these should already be as brewing standard practices.
With interest in extending this discussion, the aspects that can readily be covered are as follows;
- Basic understanding what an enzyme is and can do in brewing;
- Application in the Brewing Industry
- Recognition of opportunities
- Calculation of values in use
- Compensation for erratic raw material quality
- What can you expect from the supplier (re : the P.D. sheet and interaction/ support)
- Curious as to how enzymes are developed and commercially produced?
All commentary made on the above aspects relating to the use of exogenous enzymes in brewing will be done from a background of a lifetime in the brewing industry, combining with more than a decade’s association with the use of brewing enzymes in numerous countries and plants and most importantly, with strong references to many documented technical commentaries from brewing scientists and enzyme suppliers alike.
So - what does exogenous mean anyway?