10-02-2009, 02:51 PM
Look under the recliner
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Join Date: Jul 2006
Location: State College, Pennsylvania
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I'm tempted to try this. My motivation is not to clear haze though. I've never brewed a pumpkin ale, but I read lots of stories about stuck mashes. I'm tempted to add the pectic enzyme to help break down the cellular structure of the plant cells
Botany lecture time. A anology to describe the cell walls of plant cells is to think of reinforced concrete. Cellulose (and Hemicellulose) is the re-bar that provides the strength and pectin (and some other compound) are the "glue" that holds the rebar in place.
So in theory, adding a pectinase should facilitate greater breakdown of the cell walls and allow better access of the barley enzymes to the starches inside of the cells.
On Tap: Ger. Pils, OKZ (std Amer. lager), CZ Pils, Maibock,
Kegged and Aging/Lagering:CAP, CAP II, Wheat lager, Imperial Pilsner, Ger. Pils, OKZ (std Amer. lager), OKZ II (for base malt comparison), light beer - yes, light beer, Belgian IPA, IPA,
Primary: Pale Ale
Brewing soon: Saison
Recently kicked : ( IPA, Bock, Saison,
Pilsner Urquell Master Homebrewer (1st NYC 2011, 2nd NYC 2012)P U crowns winners in its inaugural master HB competition