SauceBoss
Well-Known Member
Hey guys,
I am in the process of brewing a beer with peach puree being added to the secondary. I have read a few sources stating that its best to add the Pectic Enzyme to the carboy PRIOR to fermentation, and a few posts stating that it should be added after 'to taste' when bottling/kegging.
I brewed the beer with Irish Moss and the trub/protiens clumped up which has already helped but I wanted to do what I can to make the beer as clear as possible. Its been in secondary for about a week and a half. Do you guys think its too late to add the enzyme? Any help will be thankful.
I am in the process of brewing a beer with peach puree being added to the secondary. I have read a few sources stating that its best to add the Pectic Enzyme to the carboy PRIOR to fermentation, and a few posts stating that it should be added after 'to taste' when bottling/kegging.
I brewed the beer with Irish Moss and the trub/protiens clumped up which has already helped but I wanted to do what I can to make the beer as clear as possible. Its been in secondary for about a week and a half. Do you guys think its too late to add the enzyme? Any help will be thankful.