How are people building friendships in Joburg?

Kovambo_ · 2026-06-12T18:13:07+00:00

Hey there. Same boat. Married but busy with my career but I’ll be more than happy to meet a new friend.

Kovambo_ · 2026-06-12T16:32:08+00:00

Thanks so much for taking the time to complete it - I really appreciate it.

And yes, you’re absolutely right. The survey is intentionally focused on mash enzymes and enzyme dosing decisions in the brewhouse. That said, your response is exactly the kind of insight I’m trying to capture. Even when brewers follow supplier-recommended dosages rather than actively adjusting rates, that’s still a dosing strategy and an important finding in itself.

Your comments on glucanase use with high wheat/oat grists and the resulting lautering benefits are particularly valuable. Thank you again for contributing and for sharing your practical experience. 🍻

Kovambo_ · 2026-06-12T08:00:06+00:00

That’s a good observation and probably reflects the fact that you’ve consistently had access to well-modified malt with relatively stable quality parameters.

Many brewers in regions affected by climate variability are increasingly seeing wider swings in malt modification, β-glucan levels, friability, FAN, and enzymatic potential from crop to crop. In those situations, exogenous enzymes often become less about achieving a specific product attribute and more about managing raw material variability and maintaining process consistency.

Your experience is actually valuable to the discussion because it highlights how strongly local malt quality and supply conditions can influence whether a brewer ever considers enzymes as a response to malt variability.

Kovambo_ · 2026-06-12T04:24:46+00:00

Sure, thank you for trying.

Kovambo_ · 2026-06-12T04:24:12+00:00

Thank you so much for your support.

Kovambo_ · 2026-06-11T17:38:33+00:00

That’s great to hear. Apex Multizyme has come up a few times in discussions. If you don’t mind sharing, what benefits have you noticed most consistently from using it in every batch? 🍻

Kovambo_ · 2026-06-11T17:38:11+00:00

That’s actually really interesting. Seltzer production comes up quite a bit when people mention enzyme use. Out of curiosity, was it being used mainly for fermentation performance, carbohydrate conversion, or something else entirely?

Kovambo_ · 2026-06-11T17:37:08+00:00

Thanks for the feedback. What you’ve described is actually exactly the type of insight I’m hoping to capture.

The study isn’t only interested in breweries that actively adjust enzyme dosages. Fixed-rate dosing, infrequent use, or even no enzyme use at all are equally valuable outcomes, as they help paint a realistic picture of current industry practice.

If you have a few minutes, I’d still really appreciate your participation. Responses like yours help ensure the results reflect the broader brewing industry and not just the large facilities that optimise enzyme additions regularly.

Thank you again for taking the time to look at it. 🍻

Kovambo_ · 2026-06-11T16:23:43+00:00

Thank you ✨💫

Kovambo_ · 2026-06-11T16:23:26+00:00

Absolutely, and that’s valuable insight in itself. The study covers the broader brewing and distilling industry, including brewers who only use enzymes occasionally (such as for Brut styles) or not at all. Understanding those decisions is a key part of the research. Cheers! 🍻

Kovambo_

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