lematic. It is possible for the fermented batch to get stuck, this happens when the yeast that is added to produce enzymes for the conversion of sugars other than glucose into glucose, the conditions of the enzymes(yeast) cannot consume or ferment the sugars that they would normally consume rapidly. This problem arises when too much corm sugar is added to increase the beer batch’s alcoholic content, to produced a high alcohol beer. When this happens the yeast strains become stressed and when weakened the yeast loses its ability to produce enzymes needed to convert the sugars.This can be corrected by addingenzymes to the fermenting beer. The enzymes should allow the enzymes beta amylases to breakdown to enable the conversion of sugars to glucose, which can still be produces by the yeast. This will start up the otherwise “stuck fermentation”. The enzymes containing beta amylases are needed to fix the situation only because glucose used by the yeast in this case, and only beta amylase can produce glucose. The carbon produced during fermentation can be later used to carbonate the beer in the final phase before bottling.The beer when it leaves the fermentation phase, it is called young or green beer. The beer contains suspended solids and the final quality of the beer has to be still developed. This phase is usually called secondary fermentation. This is where the beer is stored in special vats for weeks until fully pasteurized and then bottled or racked into kegs.OverviewThe enzymes used in beer production have their various properties and are like workers who know their function in their various processes. In the cases of the enzymes phenolases and Amylase, these two enzymes are very important to the initial start of the processing of the malt barley. They provide the color and also the production of oxygen to keep the batch , oxygen is detrimental to the formations of enzymes that increase germination of the barley...
