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Home Brew Forums > Home Brewing Beer > General Techniques > Dry Enzyme
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Old 08-22-2005, 11:54 AM   #1
The Apprentice
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Join Date: Jul 2005
Location: Australia
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Default Dry Enzyme

Has anyone had any experience using a 'dry enzyme'? I spoke to my local home brew retailer and told him I want to get rid of that malty taste in a Corona clone and get that drier crisper taste, and he suggested I try the dry enzyme, added when I add the yeast. I have done it and just bottled 120 stubbies, so before I get to try it, has anyone else had any experience with it???

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