Shaun Goeckner
10-24-2003, 06:42 AM
Hey Folks-
Been having a good time brewing with all the help I've had here, plus reading both Byron Birch and John Palmer's books, took ideas from both that have worked well.
Here is my current issue: It is now usual that my finished beer bottles at around 1.012 ( current cream ale, last was an english brown at 1.015) and I have a couple friends who are Diabetic, but enjoy a good beer. So I want to attempt using a bit of Alpha Amylase or Beta Amylase added to my my wort at pitching time to reduce the residual sugars in the finished product. My last 6 batches have been in Las Vegas, and the water is mediocre at best, but seems to be within bounds of hardness and chlorine/sodium levels. Have any of you tried using Amylase compounds? And is there any other tricks for lowering gravity or a Recipe specific for low finished sugars and good taste?
Shaun
Been having a good time brewing with all the help I've had here, plus reading both Byron Birch and John Palmer's books, took ideas from both that have worked well.
Here is my current issue: It is now usual that my finished beer bottles at around 1.012 ( current cream ale, last was an english brown at 1.015) and I have a couple friends who are Diabetic, but enjoy a good beer. So I want to attempt using a bit of Alpha Amylase or Beta Amylase added to my my wort at pitching time to reduce the residual sugars in the finished product. My last 6 batches have been in Las Vegas, and the water is mediocre at best, but seems to be within bounds of hardness and chlorine/sodium levels. Have any of you tried using Amylase compounds? And is there any other tricks for lowering gravity or a Recipe specific for low finished sugars and good taste?
Shaun