Making Enzymes Work For You

This seminar is directed at all-grain brewers with intermediate experience. The focus will be on understanding and controlling enzymes in the mash and making them work for you. Although various mash techniques will be briefly discussed in relation to enzymes, this will not be a class on how to mash. Randy Scorby will discuss what enzymes are, how they end up in the mash, various enzymes that affect the mash, ideal temperature ranges that they are most active, how enzymes are affected by pH levels, effects of mash thickness, and why enzymes are important to the finished beer. There will also be discussion on the diastatic power of certain types of malts.