BETA ‘ZYME is a VERY EFFECTIVE dry Beta glucoamylase capable of completely breaking down starch and dextrins in the mash or fermenter into glucose for the production of high alcohol, low carbohydrate, light beers, specialty beers, whiskey, vodka and moonshine. See photo of iodine test.
Advantage over Alpha Amylase Enzyme is that this works at fermentation temperatures and converts 100% of starches to fermentable sugar. Increases runoff from grain and corn mash. Saves on energy costs, no need to hold at 152f for an hour.
BETA ‘ZYME is something special that can convert 100% of the starches and maltose sugars to glucose which would make all of the sugars fermentable by the yeast. Beta Zyme should be pitched at below 140f and before or with the yeast. It operates in the most cost effective manner at fermentation temperatures. It gets the whole job done! Beta Zyme makes the math work – even if your mash time and temp were not quite perfect you can still get 100% conversion. Active ingredient is a selected strain of a. Niger in a dry malt extact carrier. Stores at room temperature.
USAGE: Add 1/2 teaspoon per 5 gallons of mash at or near the start of fermentation. Stir it in good, and stir again before pitching yeast. Do not use above 140f, the product will denature. Generally add and stir well as the temperature cools to below 140f and conversion will be complete by the time you are down fermentation temp and ready to pitch the yeast.