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Old 10-01-2009, 02:32 AM   #1
Wild Duk
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Mar 2008
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Getting ready to brew a pumpkin ale....I'm gonna mash the pumpkin this year, instead of adding to the boil.....Since I'm mashing it, and not boiling it, is pectic enzyme required to prevent haze....

 
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Old 10-01-2009, 03:12 PM   #2
TipsyDragon
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if your not going to boil it how are you going to pasteurize it and prevent an infection?

 
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Old 10-01-2009, 03:16 PM   #3
Wild Duk
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I meant to say that it will be going in to the mash....

 
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Old 10-01-2009, 11:08 PM   #4
TipsyDragon
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well the pectic enzyme wont hurt if you put it in and its not needed. hopefully someone on here will be able to give you a more definitive answer.

 
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Old 10-02-2009, 02:51 PM   #5
pjj2ba
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Jul 2006
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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.
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