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Author Topic: Brutzyme/glucabuster in the mash  (Read 1003 times)

Offline MDL

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Brutzyme/glucabuster in the mash
« on: May 11, 2023, 03:01:30 pm »
Anyone have experience with either of these CellarScience products in the mash and noticed increased attenuation? It seems that Whitelabs is a similar product, amyloglucosides, and literature says to use in either mash or fermenter.

I’m looking for a way to increase attenuation a bit without getting the near 1.000 of enzymes in the fermenter. I’ve tried step mashing, mashing longer, pitching huge amounts of dry yeast, ramping fermentation temp , adding a portion of distillers malt etc and all my beers finish at best around 1.012. Double checked with another hydrometer. I’d love to get final gravities under 1.010 and more like 1.008 for beers like my German pils.

Offline denny

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Re: Brutzyme/glucabuster in the mash
« Reply #1 on: May 11, 2023, 03:10:40 pm »
Sub in a bit of table sugar
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Offline MDL

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Re: Brutzyme/glucabuster in the mash
« Reply #2 on: May 11, 2023, 07:32:19 pm »
I had considered that. Does just sugar addition alone create more attenuation of malt sugars or is it just that the increased alchohol from the sugar addition lowers the final gravity.

I guess I’m asking how would adding sugar make the existing malt sugars which aren’t being fermented more fermentable?

Offline Richard

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Re: Brutzyme/glucabuster in the mash
« Reply #3 on: May 11, 2023, 10:53:37 pm »
He didn't say to add table sugar - he said to substitute table sugar for some of the malt. Table sugar is 100% fermentable so for the same OG you would end up with a lower FG if part of the grist is sugar instead of malt.
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Offline denny

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Re: Brutzyme/glucabuster in the mash
« Reply #4 on: May 12, 2023, 08:25:30 am »
He didn't say to add table sugar - he said to substitute table sugar for some of the malt. Table sugar is 100% fermentable so for the same OG you would end up with a lower FG if part of the grist is sugar instead of malt.

Correct
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Offline goose

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Re: Brutzyme/glucabuster in the mash
« Reply #5 on: May 12, 2023, 10:26:35 am »
IMHO, I wouldn't worry about getting below 1.012 for a final gravity.  That is pretty good.  My light beers like my IPA finish in the 3 degrees Plato (1.012) to 4 degrees Plato (1.015) range.  With bigger beers 5 Plato (1.020) or a bit higher is not unheard of.  Only my Saison finishes lower that 2 degrees Plato.

Yes, you can substitute table sugar for some of the malt as Denny suggested, but I am not a purist concerning FG.  To me it is what it is and depends on a lot of factors like yeast selection, crush, etc.
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Offline denny

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Re: Brutzyme/glucabuster in the mash
« Reply #6 on: May 12, 2023, 10:53:35 am »
IMHO, I wouldn't worry about getting below 1.012 for a final gravity.  That is pretty good.  My light beers like my IPA finish in the 3 degrees Plato (1.012) to 4 degrees Plato (1.015) range.  With bigger beers 5 Plato (1.020) or a bit higher is not unheard of.  Only my Saison finishes lower that 2 degrees Plato.

Yes, you can substitute table sugar for some of the malt as Denny suggested, but I am not a purist concerning FG.  To me it is what it is and depends on a lot of factors like yeast selection, crush, etc.

This is the correct answer in IMO
Life begins at 60.....1.060, that is!

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Offline narcout

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Re: Brutzyme/glucabuster in the mash
« Reply #7 on: May 12, 2023, 01:22:55 pm »
adding a portion of distillers malt

I've heard people are having really good results with that trick.

Have you tried a fast ferment test to see if the issue is wort composition vs. fermentation?
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Offline denny

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Re: Brutzyme/glucabuster in the mash
« Reply #8 on: May 12, 2023, 01:55:14 pm »
adding a portion of distillers malt

I've heard people are having really good results with that trick.

Have you tried a fast ferment test to see if the issue is wort composition vs. fermentation?

Great suggestion
Life begins at 60.....1.060, that is!

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Offline MDL

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Re: Brutzyme/glucabuster in the mash
« Reply #9 on: May 12, 2023, 02:05:02 pm »
adding a portion of distillers malt

I've heard people are having really good results with that trick.

Have you tried a fast ferment test to see if the issue is wort composition vs. fermentation?


I have not tried that but I will. Thanks for the suggestion.

Offline chinaski

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Re: Brutzyme/glucabuster in the mash
« Reply #10 on: May 12, 2023, 05:34:30 pm »
Another possibility is that you are mashing at a higher temp than you think; calibrate/check thermometers too.
Also, to answer your question, no I haven't used enzymes other than what is present in the malt.

Offline erockrph

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Re: Brutzyme/glucabuster in the mash
« Reply #11 on: May 13, 2023, 09:47:56 am »
How long are you mashing for? Have you tried mashing a few degrees lower and/or for a longer amount of time?

In the end, it's all about how the beer tastes. You don't taste a hydrometer reading; you taste the beer. And I doubt I could detect the difference between a beer that finishes at 1.010 or maybe even 1.008 vs 1.012, if all else is consistent. I stopped taking FG readings years ago, and only break out my hydrometer in the rare cases I need to troubleshoot an issue, or am experimenting or making adjustments to my process that may affect attenuation in a noticeable way.
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Offline MDL

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Re: Brutzyme/glucabuster in the mash
« Reply #12 on: May 13, 2023, 03:18:38 pm »
How long are you mashing for? Have you tried mashing a few degrees lower and/or for a longer amount of time?

In the end, it's all about how the beer tastes. You don't taste a hydrometer reading; you taste the beer. And I doubt I could detect the difference between a beer that finishes at 1.010 or maybe even 1.008 vs 1.012, if all else is consistent. I stopped taking FG readings years ago, and only break out my hydrometer in the rare cases I need to troubleshoot an issue, or am experimenting or making adjustments to my process that may affect attenuation in a noticeable way.

145 for 45 minutes
158 for 45 minutes
168 mashout

Have on occasion had Pilsner finish at 1.009-1.010 and I would say I prefer the taste to when it finishes at 1.014

I wonder if I should try a single 90 minute rest at 150?

Offline reverseapachemaster

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Re: Brutzyme/glucabuster in the mash
« Reply #13 on: May 14, 2023, 02:09:49 pm »
145 for 45 minutes
158 for 45 minutes
168 mashout

Have on occasion had Pilsner finish at 1.009-1.010 and I would say I prefer the taste to when it finishes at 1.014

I wonder if I should try a single 90 minute rest at 150?

If you're committed to those mash steps, I would try adjusting the time to a longer rest at 145 and a shorter rest at 158. I'd even stretch to 70-75 minutes at 145 and 15-20 at 158. Enzymatic activity is really slow in the low to mid 140s.
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Offline MDL

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Re: Brutzyme/glucabuster in the mash
« Reply #14 on: May 14, 2023, 06:26:41 pm »
145 for 45 minutes
158 for 45 minutes
168 mashout

Have on occasion had Pilsner finish at 1.009-1.010 and I would say I prefer the taste to when it finishes at 1.014

I wonder if I should try a single 90 minute rest at 150?

If you're committed to those mash steps, I would try adjusting the time to a longer rest at 145 and a shorter rest at 158. I'd even stretch to 70-75 minutes at 145 and 15-20 at 158. Enzymatic activity is really slow in the low to mid 140s.

Thank you for this suggestion I think I will try that.