There are many exogenous brewing enzymes available to use throughout the brewing process. Several enzymes can be used at multiple points in the brewing process, such as in the mash tun, kettle, fermenter or maturation tank. A large proportion of exogenous enzymes are used upfront in the brewhouse during mash conversion. Brewhouse enzyme additions can be used to improve mash extract, wort fermentability, lauter efficiency and free amino nitrogen levels. Enzymes added to the brewhouse are able to do their job. They are then denatured by boiling in the kettle, so their activity doesn’t carry through to fermentation or into the package. This gives the brewer greater control — you decide exactly when enzyme activity starts and stops.