IMOBoom
Murphy & Son
Price not listed
This new enzyme technology is based on transglucosidase activity that offers an innovative approach for achieving reduced fermentability. When added during mashing, it will create unfermentable isomalto-oligosaccharides (IMO) and reduce the fermentability of the wort. Improved Mouthfeel, Authentic Flavour Aroma When combined with optimised raw material selection and mash regimes, brewers can achieve a real degree of fermentation (RDF) below 40%. Furthermore, the unfermentable IMOs created will remain in beer and provide more mouthfeel. This innovation enables breweries to produce beers with co
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Buy from MURPHY & SON LIMITEDMURPHY & SON LIMITED is a UK retailer, not the maker. Price seen 2026-09-26. Not an affiliate link, we earn nothing from it.






