In this episode of Brew Strong, John Palmer and Justin Crossley (filling in for Jamil) discuss the enzymatic process in your brewing. John walks us through what enzymes are involved in the brewing process, beginning with the growing of barley, and all the way through to the kettle (such as in kettle sours). You’ll learn the difference between modern, highly-modified malt, and the malts of old, and why different mash rests may no longer be needed. And John dives deep into each of the different types of enzymes involved in every step, including beta glucanases, proteases, amylases, and more. Find out if your mashing too long, taking steps you don’t need, or if there is a method to madness of the old ways of brewing. If you want to dive deeper into brewing enzymes, be sure to check out How to Brew, by John Palmer.
