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White Labs Ultra Ferm - 10 mL
AD364

White Labs Ultra Ferm - 10 mL

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Description

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.
 
Item # AD364
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.30LBS
Community Q&A

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MoreFlavor Store
Name Brand product, for Brut IPA
David T on Apr 6, 2019
Need this for brewing Brut IPAs
Jaclyn R on Mar 14, 2019
Name Brand product, for Brut IPA
David T on Apr 6, 2019
For Brut IPA
John A 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 G on Feb 19, 2019
to make a brut IPA
Heather B on Feb 19, 2019
brut ipa
Jonathan C on Feb 12, 2019
Brut IPA
Russ Brodeur on Feb 7, 2019
For Brut IPA
sergii m on Feb 7, 2019
Never tried. Want expand style base
Justin W. S on Feb 6, 2019
For a Brut IPA recipe
Dan C on Jan 30, 2019
clean up more sugars/carbs
Mark P on Jan 25, 2019
to brew a Brut IPA
Ronald K on Jan 24, 2019
Trying to brew a low carb beer
Hard to find elsewhere
Allen Z on Jan 16, 2019
To brew a Brut IPA
Ronnie W on Jan 15, 2019
Making a big Tripel and wanted to reduce the sugar content while increasing abv
Michael H on Jan 10, 2019
to make drier beer, say your article
Zachary B on Jan 9, 2019
To make a Brut IPA.
Matthew P on Jan 5, 2019
For Brut IPA
Timothy S on Dec 29, 2018
Making some brut style beers
Joseph S on Dec 22, 2018
Making a Brut IPA
Evan C on Dec 18, 2018
Make Brut IPA
Tony S on Dec 15, 2018
Brewing a Brut IPA
Brandon L on Dec 11, 2018
Making a brut ipa
Andrew A on Nov 20, 2018
Brut IPA
Shaun A on Nov 17, 2018
Brewing a Brut IPA
Evan B on Nov 17, 2018
Recipe specific. Standard amylase not strong enough.
Eric W on Nov 17, 2018
Brewing a Brut IPA
John B on Nov 17, 2018
Brewing a Brut IPA
Keith S on Oct 29, 2018
Trying my hand at a Brut IPA
James Maufort on Oct 27, 2018
Want to play with Brut IPA
Dmitry B on Oct 25, 2018
Doing big Beer
John M on Oct 24, 2018
I have friends that like my beer and think that they can tell when gluten is present.
Richard Beckley on Oct 23, 2018
Trying a Brut IPA
Keith F on Oct 19, 2018
For a Brut IPA
Jimmy S on Oct 10, 2018
Brewing a Brut
Larry Z on Sep 29, 2018
For a Brut IPA brew
Scott Snyder on Sep 22, 2018
Making a Brut IPA - using this whole thing in the mash (per White Labs' recipe)
G Scott S on Aug 2, 2018
Brut IPA
Joseph E M on Aug 1, 2018
Make a brut maybe
Matt O on Jul 31, 2018
brut ipa
Will C on Jul 27, 2018
It was recommended for brut ipa
Jeremy W on Jul 25, 2018
brut ipa
AnnMarie S on Jul 24, 2018
To help with brewing a Brut IPA.
Heath Shuford on Jul 13, 2018
For Brut IPA
John A on Mar 21, 2019
Trying to make a Sierra Nevada Brut IPA Clone
Robert F G on Mar 12, 2019
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: As it’s an enzyme, and not consumed in the reaction, in principle that should work. However, keep in mind the relationship between dosage and speed of reaction may not necessarily be linear. So merely doubling the time may or may not produce the same result. The question you have to ask yourself is if it’s why use less and risk less than optimal results? Either way, good luck. I’ve only used it during fermentation, and it definitely dried the beer out, FG 0.997
Reviews

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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
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
Purchased
4 months 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
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
Purchased
5 months ago