Protease enzyme that works to degrade the protein found in the grain or starchy substrate (note: some mashes do not contain protein), which will increase the available protein to the yeast through the fermentation.

Ideally formulated yeast nutrient that adds the necessary amino acids, vitamins, and minerals to enhance the fermentation.  Not an enzyme product.

High temperature alpha-amylase that can liquefy grain starch around 175-185°F.  Ideal for mashing with raw grains, tubers, or other starchy substrates that require high gelatinization temperatures.

Medium temperature alpha-amylase that can liquefy grain starch around 140-170°F.  Ideal for mashing with raw grains that gelatinize more easily (Wheat, Barley, Rye), supplementing malt enzymes, or breaking down pre-gelatinized starch.

Glucoamylase or Amyloglucosidase enzyme that works at lower temperatures to break down larger sugars into smaller sugars for yeast to eat.  Also contains alpha-1,6 side activity to increase fermentability of the mash even further.

Fungal alpha-amylase that works at low temperatures and low pH to produce dextrins and maltose.  This enzyme is ideal for mimicking the sugar profile found while using malted barley and/or other malted grains.

Beta-gucanase enzyme product that works to break down the beta-glucans found most typically in wheat, barley, and rye.  This is the enzyme to use for sticky/gummy/cement mashes where everything was done right, but the beta glucans messed up the mash with their gumminess.

A hemicellulase blend (with beta-glucanase) that works to break down more than just beta-glucans, and can be used in a variety of mashes where viscosity is an issue.