Does anyone know if White Labs Clarity Ferm denatures at any specific temperature? I use it in every beer I make because my wife has a gluten sensitivity. In the batch I made today, I'm using Imperial POG Kveik and planning to ferment in the 90s. I've never fermented that high, and it occurred to me as I was pitching the Clarity Ferm that the high fermentation temps might affect the enzyme. I tried looking on White Labs' website for a maximum temperature, but I couldn't find anything. Does anyone here have any idea whether it will work to reduce gluten at high fermentation temps?
I considered waiting to pitch until after fermentation had subsided, but I understand it's not as effective once the wort isn't circulating from fermentation. I could always pitch more after fermentation temps have subsided just to be safe, but I'd rather not, if I don't have to.
I considered waiting to pitch until after fermentation had subsided, but I understand it's not as effective once the wort isn't circulating from fermentation. I could always pitch more after fermentation temps have subsided just to be safe, but I'd rather not, if I don't have to.