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CellarScience® Glucabuster | Mashing Enzyme

CellarScience® Glucabuster | Mashing Enzyme

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Description

  • Improves Mash Flow and Efficiency: Glucabuster breaks down glucans, arabinoxylan, and cellulose to prevent stuck mashes and slow runoff, ensuring smoother lautering and improved yield.
  • Enhances Downstream Filtering: By breaking down polysaccharides, Glucabuster helps simplify filtering in later brewing stages, ensuring cleaner and faster processes.
  • Effective Across a Wide Range of Temperatures and pH Levels: Works efficiently within a temperature range of 120-185°F and an ideal pH range of 4.7-7.0, making it versatile for various brewing conditions.
  • Highly Concentrated and Easy to Use: With just 1/4 tsp needed per 5-gallon batch, Glucabuster offers a highly concentrated solution for improving mash flow and overall brewing efficiency.

Glucabuster by CellarScience improves lautering and yield while making potential downstream filtering easier. Highly concentrated ß-glucanase breaks down glucans that can lead to stuck mashes and slow runoff. Xylanase and Cellulase break down the polysaccharide chains of arabinoxylan and cellulose. Together, all three enzymes help keep today’s challenging mashes flowing right.

Use:
Add 1/4 tsp per 5-gallon batch at mash-in. Glucabuster works in a range of 120-185°F and ideally at a pH range of 4.7-7.0.

Additional Notes:
Endosperm cell walls are made up of non-starch polysaccharides, of which, in barley, β-glucans account for 75% with arabinoxylan (pentosan) and cellulose accounting for most of the rest. In wheat, the arabinoxylan content is higher. Glucabuster is composed of the cell wall hydrolases β-glucanase, xylanase, and cellulase, which break down the β-14 bonds in these polysaccharides. These enzymes can be equally important to their more famous starch degradation enzymes, α-Amylase and β-Amylase.  Glucanase, xylanase, and cellulase are naturally found in malt but decrease during the kilning stage of malting. Depending on your recipe, adding these enzymes is important to assist with lautering and later with filtering. Refrigeration is recommended, but store at least below 70°F.

The recommended shelf life is 12 months from the date the package is opened.
 
 

 

Community Q&A

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Browse 3 questions Browse 3 questions and 13 answers
Why did you choose this?
MoreFlavor Store
trying to see if it will help prevent stuck mash
Sean B on Dec 16, 2022
New product
Luke B on Nov 1, 2022
trying to see if it will help prevent stuck mash
Sean B on Dec 16, 2022
Trying to make a light beer
Sean O on Nov 7, 2022
New product
Luke B on Nov 1, 2022
Bustin makes me feel good
Brandon M on Oct 29, 2022
Try mash efficiency improvement
Eric P on Jul 16, 2022
Helps with conversion.
William C on Jun 30, 2022
For drier beers I want to give my mash every chance to fully convert.
Eric T on Jun 24, 2022
To improve mash efficiency
Westley E on Apr 28, 2022
Mashing aid
Gil P on Apr 7, 2022
Trying to increase mash efficiency
Jason L on Mar 17, 2022
For better sugar conversion
William B on Jan 10, 2022
It was wispered to me in my dreams...
Mike C on Nov 13, 2021
Faster lauter with hazy IPA's.
Tysen B on Apr 23, 2021
Why not?
Andy H on Apr 22, 2021
To help in recirculating with my grainfather and see if it helps boost my efficiency.
Joad B on Apr 1, 2021
Trying it out.
Blakeslee B on Dec 1, 2020
Trying to make a light beer
Sean O on Nov 7, 2022
Bustin makes me feel good
Brandon M on Oct 29, 2022
How many uses out of the 1oz size?
Whit K on Jan 19, 2021
BEST ANSWER: you use 1/4 tsp per 5 gallons of mash water. So you'd be able to get about 24 5 gallon batches.
Will this affect final gravity or just OG?
ZACHARY R on Mar 21, 2022
BEST ANSWER: My anecdotal experience is that you may start off with more fermentable sugar (higher OG) but the apparent attenuation of your particular strain of yeast will not be affected. Generally speaking, for a more fermentable wort, you should mash at a lower temperature. If you wanted to increase the attention for a given strain of yeast, you should use something like glucoamylase. Hope this helps.
The description says Glucabuster works in a range of 120-185°F, but I'm doing a protein rest first in my mash. Do I add the Glucabuster at mash-in, or do I perform the protein rest first and then add the Glucabuster?
Herbert P on Sep 13, 2021
BEST ANSWER: Mr. Pokorny, I will attempt to answer your question, but I am not expert either, although my beard is pretty white. I have been brewing at home since 1992. I honestly don't think there is a way for me to actually quantify whether or not this product improves yield (efficiency) or lautering, but it is pretty inexpensive and so it is worth using in my opinion. It is supposed to break down glucans and so it would work best at about 135 degrees. It works and then is degraded very quickly. It is probably only in the mash at that temperature for 15 minutes and then it has done it's job and is gone. I have read several articles that claim it will improve efficiency and flow and so when I purchased an electric all grain brewing system (Robo Brew Brewzilla), I decided to use the enzyme. I believe it works and I think, to answer your question, it works best at 135 degrees. I am not sure why you are doing a protein rest, are you mashing a lot of wheat or oats, but whatever the reason, I think the Glucabuster could be added during the protein rest, or you could add a step and rest for 10-15 minutes at 135. Cheers, Greg Marshall
Reviews

4.3 / 5.0
7 Reviews
5 Stars
4 Stars
3 Stars
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1 Star
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Rated 3 out of 5
Not sure it works
Did not notice any difference in batches with and without this enzyme. Certainly could be user error or something else, but if there is any effect I did not notice it. Nice dispensing bottle though, keep it refrigerated.
February 6, 2023
Purchased
over 3 years ago
Rated 3 out of 5
Did not make a difference
I brew 100% oat beers. I was hoping that this would help break down the beta-glucans and also help the recirculation when I have a lot of naked and flaked oats in the grain bill, but unfortunately I noticed no difference.
July 31, 2022
Purchased
over 2 years ago
Rated 5 out of 5
Makes BIAB that much easier.
I use the brew in a bag method and have found that this significantly cuts down on the time it takes to squeeze out all the available wort in a batch. It's especially helpful in adjunct heavy recipes such as Hazy IPA/NEIPA. It may have a permanent place in my brewery.
July 26, 2021
Purchased
over 3 years ago
Rated 5 out of 5
For sure helped a ton with sparge. My efficiency was higher than normal. Will continue to use in all my beers moving forward.
March 29, 2021
Purchased
over 3 years ago
Rated 5 out of 5
If you recirculate your mash, this stuff is incredible
I was having intermittent problems with maintaining a good circulation in my RIMS mash. I assumed it was a starch or protein problem, not realizing it was a beta glucan problem. I have brewed 3 times using just a 1/4 teaspoon with 12 pounds of grain or so. It makes an incredible difference. I only have to stir the mash once in the beginning, after that the flow through the grain bed remains very high. Not only does it improve flow, but my mash extraction rate went from an already high of 85% to an amazing +95%. On top of all that, the mash tun and hoses are easier to clean, leaving almost no slimy coating on the false bottom. An outstanding product for system that recirculate during the mash.
March 29, 2021
Purchased
over 3 years ago
Rated 5 out of 5
Game changer.
I love this stuff. After using it in my latest batch my mash efficiency went up and had zero issues with stuck sparges. Highly recommend!
February 25, 2021
Purchased
over 3 years ago
Rated 4 out of 5
Sped up sparge on Mash and Boil
Seemed to help speed draining of of wort in the grain tube after mashing with the Mash and Boil system. Efficiency was also was a little higher than usual,
December 10, 2020
Purchased
over 3 years ago