Originally Posted by SynthesisError
In the interest of science, I'm trying to gather some info on the use of various protease enzymes to clarify beer. Has anyone used a serine protease like papain conjugates or Amino-Quik? Or a proline endoprotease like Clarity-Ferm?
Chill haze is produced by phenol dimer/protein H-bonding, which increases with the lowering of temperature (hence 'chill haze'). If your experiencing chill haze without freezing your beer it means the pH in the mash is too high or the protein content is too low.
Next question is if you are experiencing chill haze. If you are it should fade as the beer warms up, if it doesn't you have another issue.
I'm not too familiar with a lot of the enzymes but papain KILLS head retention and should really not be used.
There's also no need to you to waste money if your solely interested in the exogenous enzymes effects. Anything on the market today has been put though its paces and there are many studies on its effects in beer. Your time and money would be better spent making more beer and refining your process.
Hope this helped, if you have any more questions I'll try to answer them to the best of my ability.