Sign-up sheet for Club Enzyme Enhanced Biotrans Experiment

	A	B	C	D	E	F	G	H	I	J	K	L
1	Club Biotransformation experiment , add beta glucosidase enzyme to half of a hoppy beer batch , bring 3-4 bottles (or ~)each of with enzyme and without to November, December meetings , enzyme should enhance expression of fruity hop flavors
2	Pick up 1/2 gram enzyme packet from Steve S. at October meeting after signing up to brew here and reading safety statement below
3	Enzyme is safe for consumption in finished beer . Do not inhale enzyme powder , see label warning pic at right >>>>>>>>								WARNING LABEL >>>>>>>>>>>			WARNING LABEL >>>>>>>>>>>
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5	Some suggestions to increase intensity of biotrans flavors in enzyme dosed half of batch , make a note of what you did for these
6	-Make a Hoppy beer style(or hoppy version of style), sour styles not recommended for this experiment - PH of lower than 4.5 will reduce enzymatic activity (but not completely inhibit it)
7	-Beer should be generously dry hopped, with at least some dry hops added when yeast is still active (note dry hop additions in sheet)
8	-High sugar levels will also inhibit enzyme , add after a good portion of fermentation is done
9	-Use some hops high in glycosidically bound terpines (which enzyme should should free) : Amarillo, Bravo, Chinook , Mosaic are high in bound terpines. Other fruity hops would be interesting as well
10	-Higher temps will encourage enzymatic activity , keep temp of enzyme dosed half of batch up after adding enzyme for 4 to 7 days before dropping temp /kegging /bottling (enzyme will work best in primary ferment after some yeast attenuation)
11	Biotrans links to geek out on will be posted at bottom of sheet
12	Brewer	email	Yeast	Beer Style	Kettle Hops (Form)	Brew Date	Dry Hops (Dates added)	Enzyme Add date, Keg or Bottle date	Fermentation temps	Observed OG	Observed FG	PROCESS NOTES
13	Steve S.	hopscholars@gmail	WY-3711	Belgian IPA	Mosaic (P. + W.)		Amarillo , Chinook (dates tbd)
14	Maurice	dalton.maurice@gmail.com	london III	NEIPA	mosaic, citra, aged amarillo		mosaic+azacca
15	Ramsay	hoguetr@gmail.com	London III	NEIPA	TBD		TBD
16	Doug	schmidt.doug@gmail.com		NEIPA	centennial	12/30/19	galaxy & rawku	1/3/19 to primary fermentation		1064.000		Brew in bag
17	Dave			NEIPA	TBD	1/1/20
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