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Author Topic: Glucabuster?  (Read 989 times)

Offline soymateofeo

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Glucabuster?
« on: July 27, 2022, 10:43:48 am »
What is it? Does it work?  Does it affect final product?  I just heard of this product and. Intrigued.
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Offline ynotbrusum

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Re: Glucabuster?
« Reply #1 on: July 27, 2022, 02:16:57 pm »
the guys at Genus Brewing swear by its use to help with the lauter and avoiding stuck sparges.  I am sure you already looked into this, but MoreBeer sells it:

https://www.morebeer.com/products/cellarscience-glucabuster-placeholder.html
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Offline denny

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Re: Glucabuster?
« Reply #2 on: July 27, 2022, 02:21:56 pm »
Quote from: soymateofeo on July 27, 2022, 10:43:48 am
What is it? Does it work?  Does it affect final product?  I just heard of this product and. Intrigued.

Do you have the problems it's made to solve?
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Offline reverseapachemaster

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Re: Glucabuster?
« Reply #3 on: July 27, 2022, 03:03:04 pm »
Is this just a marketing name for beta-glucanase?
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Offline tommymorris

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Re: Glucabuster?
« Reply #4 on: July 27, 2022, 03:33:16 pm »
Quote from: reverseapachemaster on July 27, 2022, 03:03:04 pm
Is this just a marketing name for beta-glucanase?
Yes. That’s what it says in the product description.
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Offline ynotbrusum

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Re: Glucabuster?
« Reply #5 on: July 27, 2022, 03:42:59 pm »
Quote from: reverseapachemaster on July 27, 2022, 03:03:04 pm
Is this just a marketing name for beta-glucanase?

Yes, in a highly concentrated form (according to the website).
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Offline soymateofeo

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Re: Glucabuster?
« Reply #6 on: July 27, 2022, 07:46:35 pm »
Quote from: denny on July 27, 2022, 02:21:56 pm
Quote from: soymateofeo on July 27, 2022, 10:43:48 am
What is it? Does it work?  Does it affect final product?  I just heard of this product and. Intrigued.

Do you have the problems it's made to solve?
Yes and no.  I use a mash and boil but ditched the malt pipe because it always has stuck mashes. I would like to use the malt pipe for small size batches though. If it would increase my efficiency that would always be nice.  Especially if trying to make a bigger beer since mash volume is an issue in an all in one
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Offline soymateofeo

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Re: Glucabuster?
« Reply #7 on: July 27, 2022, 09:57:43 pm »
Now that I reflect, I used to do a mash rest at 100-105 degrees way back in the days. That was to break down glucans I think.  If I could skip a rest and add some enzymes, I am down for that. Maybe I will dough in at 100 and raise my temp from there.  Hmmm.....
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