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Old 02-03-2013, 03:26 PM   #1
Jun 2011
Henrico, Virginia
Posts: 76
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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.
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Old 02-04-2013, 10:05 PM   #2
daksin's Avatar
Aug 2011
San Diego, CA
Posts: 4,617
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I've never heard of beers with oily adjuncts going rancid. Do you have any record of this happening?
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own! .. ..

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