Storage temperature for brewing enzymes

[Lampy]

I just bought amylase and glucoamylase powders. Should I store these in the fridge/freeze to prevent denaturation/inactivation? Does anyone have experience with these enzymes losing potency over the months/years?

 

[day_trippr]

This is what Lallemand sells for glucoamylase. Dry is key, then the lower the temperature, the better. I have read elsewhere that storage at freezer temperatures will essentially double the useful lifespan vs refrigeration...

Cheers!

 

[Bramling Cross]

Huh, that's interesting. Several years ago I tried out MoreBeer's liquid Glucabuster enzyme on a lark and found it to be entirely transparent. I could never tell whether I had used it or not, even when I knew when I did and did not use it.