Date: 1989-01-24 23:18:08 GMT
Papain is indeed an enzyme which helps break down proteins.
Its action in fermenting beer is just that, to break down
the proteins that would otherwise combine with tannins to
produce chill haze.
Note, however, that boiling an enzyme will denature it,
rendering it useless. Since you presumably put the
water salts in before you brew, the papain will have no
effect, unless it is able to act during the mash phase.
I would suppose it would be more effective to add it to
the cooling wort before pitching.
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