Amylase enzyme - 1.5 oz.

This stuff really worked well when making my banana brandy. Only thing I don't like is that there isn't any instructions on what the heat range is for the enzymes to work. I done some research and found out the recommended heat range is around 150 degrees Fahrenheit. Other than that it worked as advertised.

It works as described. However it requires a bit of experimentation to figure out loading and working temperatures. This is not on the seller though - it looks like manufacturer never published this data.

As another reviewer stated, I too found out about this on Chef Steps on YT and boy, am I glad I did. I had to fiddle around with it to get the amount right, and for a large loaf of bread, (my pan makes a loaf equivalent to 2 loaves) I use 4 gm. My breads now have a rich heartiness and terrific flavor and texture that was missing before. This stuff kicks butt! My bread stays fresh and soft longer than before, and it's a permanent part of any bread recipe I make from now on. I'm sold!

Bought this for my husband as he is learning how to make his own brew.

Easy to use. Don't have to use a large amount. Get very decent results. Highly recommend

Had a weird first try at a make shift beer, didn't mash correctly. This helped a ton. Still fermenting slow at around 55/60F, but at least the 3/4 full gallon jug of gelatin is down to about 1/4 after, and still bubbling good (1 every 4-5 seconds). Attached are before & freshly taken after just for you guys & gals. Happy brewing!

Using this, I was able to eke out a few more points on a stuck fermenatation of a specialty grains/extract porter. It had previously been stuck at 1.018-1.020 at about 3.5 weeks, added the amylase, and it dropped to 1.012 within a week.The directions on the packaging don't necessarily match the prevailing wisdom of homebrew forums, but the effects seem to speak for themselves.

Junk! Does not work. Ruined to batches of grain mash.