I have a batch of red ale ready to keg in which I used Clarity-Ferm. The guy who got me started in brewing 13 years ago is now gluten-intolerant, and I mentioned this product to him. He owns the LHBS (although he doesn't brew anymore) and he ordered some in. Seems like a good product.
My question is this - since the product is an enzyme, is it still active in the yeast sediment? Enzymes should remain active until they're denatured, from my understanding. So in my mind, the entire dose of enzymes should still be in the yeast cake and theoretically should be able to reduce gluten in a second pitch.
Of course, if I pitched only half the cake (which is the max I'd feel comfortable with) I'd only have half the enzymes. So at best I'd get diminishing returns on the ability of the enzyme to reduce gluten. Realistically, this is a $3 product which is a negligible cost. I'm just debating whether to repitch from this cake to try to get more mileage out of the product. I don't have a way to test for remaining gluten, so we'd just have to have my buddy try the beer and see if he reacts.
I'm about to keg this beer, so if anybody has any input, it would be appreciated. Thanks!