White Labs Ultra Ferm - Glucoamylase - 10 mL

White Labs Ultra Ferm - Glucoamylase - 10 mL

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Reduce saccharification time, break down starches in unmalted cereals, and increase attenuation with one simple product! Ultra-Ferm from White Labs is a highly concentrated liquid amyloglucosidase derived from a select strain of Aspergillus niger. Rather than acheiving 75 to 80% hydrolisis of present starches, as you would with traditional brewing methods, Ultra Ferm allows total hydrolisis of dextrins to fermentable glucose, from all types of starch.
UltraFerm WLN4100 makes for the perfect additive when brewing a Brut IPA or Champagne Beer by eliminating residual sugar, allowing you to acheive the dry flavor profile that is signature to the style. It can also be used for the production of low calorie and extra high-alcohol beers, as well as light or diatetic beers.
Add at the beginning of the mash-in. Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should not exceed 140°F. Amyloglucosidase activity is completely destroyed when the wort is held at 185°F for 10 minutes.
We've experimented with adding this enzyme at different stages throughout the brewing process, and found that it isn't limited to the mash stage alone. When pitching Ultra Ferm alongside our yeast, we were able to achieve a final gravity of 1.000, with no negative effect on the finished beer. Great news for the extract brewers out there that want to produce an extra dry beer!
Store at 39-46°F. Stable for 12 months.
Like White Labs Ultra Firm? Then you will love CellarScience® Brutzyme - Glucoamylase Enzyme!
Item # AD364
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.30 LBS
Community Q&A

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Browse 2 questions Browse 2 questions and 12 answers
Why did you choose this?
MoreFlavor Store
Works well
Michael V on Feb 22, 2023
Help get the most out of my fermatation
Laticia M on Jul 8, 2022
Works well
Michael V on Feb 22, 2023
to do brut spa
John A on Jul 12, 2022
Help get the most out of my fermatation
Laticia M on Jul 8, 2022
I chose this product because I am trying to brew a lower carb beer and my recipe called for this.
Marthaannd on Jun 29, 2022
Improve efficiency of Brewzilla 3.1
Thomas Sills on May 26, 2022
recommended on a number of sites
david m on May 19, 2022
Lower FG for drier finish
Ken K on May 4, 2022
Making sugar free beer
Stevie S on Apr 23, 2022
¿Por que no?
Robert D on Feb 22, 2022
mashing with flaked corn/rice
Christopher S on Jan 24, 2022
Going to give this product a try, very optomistic.
Dean B on Dec 29, 2021
Read some reviews, interested in using this for higher gravity/double milled beers.
Richard C on Dec 17, 2021
To make a specific type of beer
William F on Nov 10, 2021
Recommended by a MoreBeer associate
William Brennan on Sep 17, 2021
To dry out mead that stalled
EVAN W on May 22, 2021
Triple ipa
Lee B on May 7, 2021
Recipe from white labs for brut ipa
Shayna K on Jan 19, 2021
to dry out a Rye IPA
Aaron P on Jan 8, 2021
The description for this product provided more detail than the other options for brewing enzymes.
Casey G on Jan 6, 2021
Gotta have this for a Brut IPA. FG's are down at 1.001
Joseph C on Sep 25, 2020
To increase fermentation efficiency.
Michael V on Aug 27, 2020
Works well to improve efficiency
Michael V on Jul 28, 2020
Improves fermentation efficiency
Michael V on Jul 7, 2020
Trying to lower final gravity
Michael V on Jun 4, 2020
Want to see if I can hit a lower FG
Michael V on May 16, 2020
dry beer
douglas e. h on May 6, 2020
boost sugar consumption in a few recipes
Simaan Shini on Apr 18, 2020
supplement for malt enzymes on rye
Stephen W on Apr 14, 2020
for the juicy brut ipa kit
Sean R on Apr 8, 2020
Dry out this beer.
Ryan H on Mar 21, 2020
William P on Feb 25, 2020
It came recommended by MoreBeer
Adam C C on Feb 21, 2020
Make brut IPA
Sherrill K on Feb 1, 2020
Dry out the beer
JUSTIN G on Jan 21, 2020
a must for a Brut IPA
Aaron P on Dec 10, 2019
To make a chocolate stout extra dry
Alexander K on Oct 16, 2019
Patrick Riordan on Oct 3, 2019
to complete a stalled fermentation
Richard Schmittdiel on Sep 6, 2019
To brew a Brut IPA
Valued C on Jun 25, 2019
recipes that require more attenuation
Brian K on May 29, 2019
For more complete conversion
LtAJ911 on May 9, 2019
Brewing a Brut IPA.
David K on May 7, 2019
Brut IPA
Jeremy B on May 2, 2019
Name Brand product, for Brut IPA
David T on Apr 6, 2019
For Brut IPA
John Anderson on Mar 21, 2019
Need this for brewing Brut IPAs
Jaclyn R on Mar 14, 2019
Trying to make a Sierra Nevada Brut IPA Clone
Robert F G on Mar 12, 2019
To make a Brut IPA
Jeffrey O. on Feb 20, 2019
Brut IPA
Tim Gavigan on Feb 19, 2019
to make a brut IPA
Heather B on Feb 19, 2019
to do brut spa
John A on Jul 12, 2022
I chose this product because I am trying to brew a lower carb beer and my recipe called for this.
Marthaannd on Jun 29, 2022
Will this enzymes addition work If added to the secondary fermenter apon transfer?.
John Doran on Apr 6, 2023
BEST ANSWER: If your yeast is still active, then yes, it will make unfermented sugars fermentable, which will then provide food for the active yeast. I always add before secondary, so I don’t know what exactly will happen, but I imagine it will cloud up the beer again and you’ll have to wait again to let the reactivated yeast settle back down. If your brew is good, I’d probably skip. If your specific gravity is still too high, then I think it is worth a shot. Might need to gently stir up the yeast after adding. Good luck.
Is there any downside to adding half the vial? Can I just let it sit in the wort for twice as long before denaturing it?
Jacob D Graber on Jan 12, 2019
BEST ANSWER: I doubt there's much downside, from my brief experience using the whole vial is massive overkill. I added 1mL [1/10 of a vial] to an FV containing 6 1/2 gallons of Cream Ale that had finished at 1.008, several days later it had dropped to an FG of 1.002. I had similar results the only other time I've used it, this time on an Imperial Stout that petered out in the mid 30's, 1 mL of Amylo in about 5 gallons got it down to the low 20's.

4.4 / 5.0
8 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Rated 5 out of 5
Dry as the sahara
If you want a really dry beer,you need this.
October 4, 2021
over 5 years ago
Rated 5 out of 5
Perfect for Brut Style
1.060 to 0.998 and I only use 2ml per 3 gal batch. Leaves me enough for 4 more batches that size. Wonderful product.
October 2, 2020
over 3 years ago
Rated 4 out of 5
Worthless in Mash
Add to primary with yeast pitch! I’ve tried adding to mash and primary and the mash addition seemed to make no difference. Recently used in a Brut IPA and reached a final gravity of 0.998 with S-04. Insane attenuation with good flocculation. Four stars only because the guidance on mash vs. fermenter is confusing from white labs in particular (product description says to add to mash but their recipes say add when pitching.)
May 15, 2020
over 5 years ago
Rated 5 out of 5
Got my first Brit down to 1.000
March 4, 2020
over 4 years ago
Rated 5 out of 5
Good product
Great for Brut IPA's or low carb beers.
December 29, 2019
over 4 years ago
Rated 5 out of 5
Perfect BRUT IPA
I used to make Morebeers BRUT IPA. The final gravity came out at 1.000. Beer came out fantastic. Looking forward to experimenting with other styles.
March 20, 2019
Rated 1 out of 5
Used in an extract Brut IPA. Added to primary, waited for readings to stop dropping and an additional week after that. Beer finished at 1.011, maybe lower by a bit but certainly not worth the extra money for such a small drop. Maybe I just got a bad batch?
March 7, 2019
over 5 years ago
Response from MoreFlavor
Hey so sorry about your experience. We try very hard to create the best experience for our customers and provide quality products. Please give us a call at 1-800-600-0033 or email us at info@moreflavor.com so that we can assist you. We are here to help. Cheers!
March 8, 2019
Tyler W Staff
Rated 5 out of 5
Does exactly as specified. I added to primary fermentation when gravity was 1.020 and the FG ended up at 0.996 which is right on target for where I was aiming.
December 2, 2018
over 5 years ago