So homebrewers like to throw in neat little adjuncts, like nuts or baked goods or coconut, that are unfortunately filled with fat, leading to some kind of rancidity. Since lipase is readily available as a cheese-making enzyme, has anyone tried using it to destroy the fat content of beer ingredients? Or even on grain itself? Very curious.
Using lipase in beer?
- Thread starter Radegast
- Start date
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I've never heard of beers with oily adjuncts going rancid. Do you have any record of this happening?
