Misc addition
Lysozyme
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Type
- Other
- Added at
- secondary
- Form
- powder
- Formula
- n/a
- Concentration
- sold as the pure compound
- Typical dose
- 4–8 g per 20 L of beer
- Timing
- Dissolved and added after a kettle sour, or to a mixed-ferm beer you want to stabilize.
Before you use it
It will not kill acetic acid bacteria, and it is useless against a Brett character you have already got. Not vegetarian, and some drinkers are egg-allergic. Add it once the souring organisms have done their work — dose too early and the sour never starts. Keep it dry and cold.
Description
An egg-white enzyme that punches holes in gram-positive cell walls, used to stop Lactobacillus and Pediococcus after a kettle sour or to keep a mixed-fermentation beer from going more sour in the package. It leaves yeast, Brett and gram-negative bacteria alone.