Additives & Enzymes Guide

Enzymes, nutrients, finings, antioxidants, filter aids — the tools that fix real problems in the brewhouse and cellar. This guide starts from the problem you are having and points you at the tool that solves it, stage by stage.

Mash & Lauter

Conversion, viscosity, and runoff problems get solved here — and so does oxidation, before it ever starts.

The problem	Reach for	Why it works
Slow lauter, gummy wort, stuck runoff	Endozym Glucacel UHT AB Vickers Glucanase Premier	Beta-glucanase breaks down the gums from barley, wheat, rye, and oats that thicken wort and blind the lauter bed.
High-adjunct grist will not convert	Endozym Alphamyl SB1	Thermostable alpha-amylase liquefies starch fast, even in cereal-cooker and high-adjunct programs.
Several problems at once — conversion, viscosity, protein	Endozym Brewmix Plus	A blend of protease, thermostable alpha-amylase, and beta-glucanases covering the whole mash in one addition.
Beer stales fast and the cause traces to the hot side	Antioxin SBT	Added with strike water, it inhibits lipoxygenase (LOX) oxidation in the mash — stopping staling before the wort is even boiled. A cornerstone of low-oxygen brewing.

Boil & Whirlpool

Clean wort into the fermenter pays for itself at every step downstream.

The problem	Reach for	Why it works
Fluffy trub cone, cloudy wort to the fermenter	Spindasol SB1	Silica sol tuned for coarse break — fast sedimentation, a compact trub cone, shorter whirlpool stand, less DMS risk.
Same fight, tablet-count dosing	AB Vickers Compac CG Tablets	Carrageenan kettle finings coagulate haze-forming protein late in the boil — pre-measured tablets, no powder handling.

Fermentation

Feed the yeast right and steer what it makes — from clean attenuation to tropical aroma.

The problem	Reach for	Why it works
Slow, stuck, or drifting fermentations	Fermoplus Integrateur	The complete base nutrient — assimilable nitrogen, vitamins, sterols, microelements — for a strong population that finishes clean.
High gravity, 40%+ adjuncts, or attenuation that keeps missing	Fermoplus PerfectBrew-Zn	Zinc (~3000 ppm, biological source) — the one mineral wort runs short on — drives maltose and maltotriose uptake to full attenuation.
Diacetyl risk, conditioning time you do not have	Endozym ALDC AB Vickers ALDC	ALDC converts the precursor straight to acetoin so diacetyl never forms — cutting the diacetyl rest short.
Brut, low-carb, or fully dry targets	AB Vickers Glucoamylase 400	Saccharifying glucoamylase turns residual dextrins fully fermentable — the tool behind brut IPA and low-carb beer.
The hops promise tropical; the beer is not delivering	Fermoplus Fruity Fermoplus AromaGlow	Fruity pushes lime, passion fruit, and mango through fermentation; AromaGlow maximizes thiol release in IRC-7 strains for hop-forward beers.
Wanting floral lift instead of fruit punch	Fermoplus Fragrance	Steers fermentation aroma toward orange blossom, elderflower, and fresh mint — balanced perfume for hop-aroma beers.
Chasing Sauvignon Blanc character	Fermoplus Sauvignon	Real Sauvignon grape-skin tannins and mannoproteins — zesty lime, gooseberry, cut grass — for thiol IPAs, seltzers, and wine.
Nutrition without added DAP	Fermoplus Dap Free	100% natural organic nitrogen from yeast derivation — gentler release, clean-label friendly.
Sugar wash to high ABV, on a schedule	NXT Turbo Spirit Turbo Spirit DS	Turbo yeast with complete nutrition built in — fast, clean, neutral high-ABV fermentation for seltzer bases and distilling washes.

Maturation & Clarification

Bright beer in the tank means an easy time at the filter.

The problem	Reach for	Why it works
Yeast will not drop; the tank stays cloudy	Spindasol SB3	Cold-side silica sol optimized for yeast and colloids — faster sedimentation, less yeast at the filter, longer runs.
Chill haze keeps coming back	AB Vickers Clarizyme	Endopeptidase breaks down the haze-active proteins behind chill haze — and supports gluten-reduced processes.
Brewing a gluten-reduced program	Endozym Protease GF	Targeted protease degrades gluten proteins during fermentation. Verify results by testing — the enzyme is the tool, the lab test is the proof.
Bound hop aroma the beer never expresses	AB Vickers Aromazyme	Glycosidase frees glycoside-bound aroma compounds in the fermenter — biotransformation character without more hops.

Filtration & Packaging

Getting bright beer into the package — and keeping it fresh once it is there.

The problem	Reach for	Why it works
Filter blinding on rough, high-solids beer	Silite High Speed	High-permeability perlite body feed keeps the cake porous under heavy loads — the coarse-filtration workhorse.
Final polish before packaging	Silite Mini Speed	The fine grade of the perlite range — run it as the tight stage after coarse filtration for shine.
Beer stales and darkens on the shelf	Antioxin SB	Scavenges dissolved and bottleneck oxygen at packaging — holding flavor and color far longer. Mind sulfite labeling thresholds.

Cider, Seltzer & Beyond

The beverage side of the shop — where the wine heritage of these tools earns its keep.

The problem	Reach for	Why it works
Residual sugar plus live yeast — refermentation risk in package	Microcid	Sorbate-based stabilizer stops refermentation and oxidation in cider, seltzer, and back-sweetened products — no pasteurizer needed. Not for conventional beer.
Demanding high-gravity ferments in wine, cider, or seltzer	Fermoplus Energy Glu 3.0	Complex nutrient from the AEB wine program, built to sustain yeast through hard fermentations.
Green bell pepper notes in wine	Fermoplus PyrOff	Reduces the sensory impact of methoxypyrazines during fermentation so fruit expression comes forward.