Anyone have experience with harvesting and re-pitching yeast containing Gluco enzyme additions? I'm trying a Brut IPA test series and want to use the same yeast and enzyme. My main question is how well does the enzyme perform after weeks in refrigeration and does it mutate the yeast in any way? I know the enzyme denatures at high temps but will it be stable at 36 F? Lastly, I believe the yeast/enzyme ratio will be off after the yeast propagates, not sure if the enzyme multiplies too, let me know if you know! Thanks!