If too little enzyme activity is present in the mash, there will be several undesirable consequences: the extract yield will be too low; wort separation will take too long; the fermentation process will be too slow; too little alcohol will be produced; the beer filtration rate will be reduced; and the flavor and stability of the beer will be inferior. For grain brewers, this enzyme helps increase fermentability. Use 1/2 tsp per gallon.