I'm looking to add enzymes into the fermentor to see if I can dry out a beer that finished higher than I'd like. We've tried this in the past and it didn't really do much. In the past attempt (if memory serves) we hydrated the amylase and added it into the fermentor from the top. My question is wether others have used enzymes to dry out a beer and how they did it. What brand? Amount added? Techniques used?
Thanks in advance,
dave
Thanks in advance,
dave
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