Unlock Better Brewing Results with Cellarscience Glucabuster

Are you tired of dealing with stuck mashes and slow runoff during brewing? Look no further than Cellarscience Glucabuster, a highly concentrated ß-glucanase that improves lautering and yield for better brewing results. By breaking down glucans and polysaccharide chains, Glucabuster ensures that your brew flows smoothly and efficiently, making the filtering process easier and more effective.

The Science Behind Glucabuster

Cellarscience Glucabuster is composed of three essential enzymes: ß-glucanase, xylanase, and cellulase. These enzymes work together to break down the ß-14 bonds in polysaccharides, including arabinoxylan and cellulose, which are found in the cell walls of barley and wheat. By adding these enzymes to your brewing process, you can ensure that your mash flows smoothly and efficiently, even with complex recipes.

How to Use Glucabuster for Optimal Results

Using Cellarscience Glucabuster is easy and straightforward. Simply add 1/4 teaspoon per 5-gallon batch at mash-in, and let the enzymes work their magic. Glucabuster works best in a temperature range of 120-185°F and pH range of 4.7-7.0, so be sure to monitor your brewing conditions for optimal results.

The Importance of Enzymes in Brewing

Enzymes play a crucial role in brewing, but they can be easily damaged or destroyed during the malting process. By adding Cellarscience Glucabuster to your brewing process, you can ensure that your mash receives the enzymes it needs to flow smoothly and efficiently. This is especially important for brewers who use complex recipes or work with challenging ingredients.

Store and Handle with Care

To ensure the optimal performance and shelf life of Cellarscience Glucabuster, be sure to store it in a cool, dry place below 70°F. Refrigeration is recommended, and the recommended shelf life is 12 months from the date the package is opened. By following these simple storage and handling guidelines, you can ensure that your Glucabuster remains effective and potent for every brew.