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specifically lactic acid bacteria
and grease without the use of searing caustic strength
Ferm Pro S-1 is fortified with supplemental enzymes
minerals and growth factors
This versatile yeast strain has excellent finishing capabilities in grain based mash or sugar washes
AA-HC Enzyme dap specifically lactic acid bacteriaThis high activity and high temperature alpha amylase enzyme breaks down starch into dextrins during the cooking process and works best at higher temperatures. This product is added to the hot slurry water before or concurrently with the first grain addition during mashing. In addition to breaking down starch, this enzyme greatly reduces viscosity, especially in thicker mashes containing high amounts of rye or other small grains.
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