Ask The Brewmasters

I'm wondering if anyone has much experience with the Aromazyme product from Lallemand and if they notice if it has an impact on haze in a final product.

We have a beer with a similar grain bill as our hazy IPA (lots of oats and wheat) and the same yeast which has become remarkably clear in a matter of a few weeks after starting to serve. The clear beer in question received 5g/bbl Aromazyme at the same time as the dry hop addition.

The timing of the dry hop addition is another variable that I'm wondering might be responsible for the clear beer. The clear beer was dry hopped on day 2, whereas the hazy was dry hopped on day 4. This got me thinking about a presentation by Lance Shaner of Omega Yeast titled Thiols and Haze at the District Great Plains Winter 2022 meeting. As I looked through his slides again, they noticed in their experiments that dry hopping in the first 48 hours of fermentation can result in haze reduction.

So my question is this: has anyone noticed a reduction in haze using Aromazyme or is my clear beer more likely the result of dry hopping too early?

I appreciate any insight.

Cheers,

Corey

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Corey Zschoche
Head Brewer
Callsign Brewing
North Kansas City, MO
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Corey,

I can't speak directly to Aromazyme, but we previously used Lallemand East Coast Ale East for our hazy because of the ease of use with dry yeasts. Haze stability was always an issue though. Slightly more stable haze the later we dry hopped, but people would always comment that it was too clear after a couple weeks. After reading the same presentation from Omega we moved to Cosmic Punch. Now, we collect yeast 1-Plato away from final gravity (roughly day 5), and then dry hop. Haze hasn't been a problem since and the aroma better too. 2lbs per bbl dry hop. And yeast is always 95%+ viable. 

Cheers!
- Mike

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Mike Frizzelle
Head Brewer
Able Ebenezer Brewing Company
Merrimack NH
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Hi Corey, 

Yeast strain selection and dry hopping practices both play a role in haze stability. If you have a similar malt bill and the same yeast strain, next time you brew the production hazy siphon some out into 3 carboys (could get away with 2 test batches)...
carboy 1 - dry hop at day 2
carboy 2 - add the aromazyme on day 4, with hop (like production)
carboy 3 - do nothing (control)
production vessel - normal (control)

If you see haze reduction in carboy 1 = its your hop schedule
if you see clarification in carboy 2 = its your enzyme

Feel free to give me a call if needed.
-
Matt
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Matthew Winans, Ph.D.
Imperial Yeast
Portland OR
(971) 808-6688
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Hey, there.

I use Aromazyme on our West Coast Style IPA but not our Hazy because I have heard others say that they have had the same problems you're experiencing.  There's a great video on the Craft Beer & Brewing website with Alvarado Street's J.C. Hill on how they use this enzyme in his IPA's - and I'm pretty sure he also steers clear of using it in Hazy's.  You might have to have a subscription to watch the videos on that site, but it was worth it just for this one video. https://beerandbrewing.com/full-video-advanced-techniques-for-maximizing-hop-aroma/

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Sally Taylor
Head Brewer
The Brewery LBK
Lubbock TX
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