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Raidase (Pectin Enzyme)

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  • Raidase (Pectin Enzyme)

    Oddly enough I couldn't find any basic information in the search logs here. We are brewing a beer tomorrow and then adding fruit concentrates at the tail end of fermentation. The plan is to use Rapidase to cut the pectin so we get a clear product. Curious:

    -People's experiences with dosing rates (per bbl, per L, whatever)
    -When to add it - when we add the fruit over the weekend after fermentation, or at the outset of fermentation before we've added fruit
    -Does it get added with the fruit. Dumped into top of FV, etc?

    Thanks!
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