I've been using brewer's clarex in all of my batches for about a year and a half now. See other threads (http://www.homebrewtalk.com/f164/cla...tivity-354908/) for an excellent explanation of what it is if you don't know
So, my only experience with learning about enzymes is from genetics classes learning about PCR reactions. It is my understanding that those types of enzymes really only work in NARROW temperature ranges. Also, the enzymes that convert our barleys to fermentable sugars when we mash our wort also have a narrow temperature window (~148-156). This leads me to my question:
Does anybody know the ideal temperature range for this enzyme to work? The directions just say to pitch at fermenting temperatures, and it definitely works at ale temperatures, but I've been lagering a lot lately and I hope it's not too cold for this enzyme to do its job....
Thanks for your input!