This Dry Enzyme sachet contains 3 grams of glucoamylase (a.k.a. amyloglucosidase) enzyme compound. Glucoamylase is used to break complex, unfermentable sugars down into a form that yeasts can readily ferment. This is good for:

• Creating a thinnier, drier beer (less body and sweetness)
• Improve fermentation efficiency and reducing boil foaming in spirit washes

One or two of these little sachets is usually enough for a dry beer fermentation, if added to the fermenter, as the enzyme is very stable at typical fermentation pH and temperature so will continue to work until the job is done. If adding to the mash, or for a spirit or larger beer fermentation, have a look at our larger glucoamylase packs instead.

In any case, it is advisable to check that the specific gravity is stable for three days before bottling or distilling.