Our first episode of 2019 is focused on an ingredient that has been used for years to fix stuck fermentations, though has gained popularity as a standard addition when making Brut IPA. While enzymes naturally occur during the brewing process and are responsible for converting starches into fermentable sugars, brewers have available to them a few adjunct enzyme options designed to improve overall attenuation. Join Brian and Marshall as they discuss the various types of enzymes relevant to brewing as well as the results of some fascinating exBEERiments on the subject! The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | The Beano Effect xBmt: http://brulosophy.com/2018/09/17/the-beano-effect-exbeeriment-results/ Adding Enzyme To The Mash vs. To The Boil In Brut IPA xBmt: http://brulosophy.com/2018/11/26/adding-enzyme-to-the-mash-vs-to-the-beer-in-brut-ipa-exbeeriment-results/