Originally Posted by LTownLiquorPig
I think I'm going to try this as my second beer.
What is the amylase enzyme for? Can I skip it? Same with the Irish Moss?
Also, I'm not too close to a proper HBS, should I double up the ale yeast I can get locally? What would doubling the yeast do?
Lastly, I'm liking the single fermentation technique I see a lot on here, did you do a secondary to clear the beer or for any other reason?
I'm looking for something light and super drinkable for the wife and for my buddies to consume in mass quantities. This seems a pretty simple set up to pipeline with.
Thanks for sharing!
The amylase enzyme (AE) is to dry out the beer and help lighten the body and mouthfeel. No dont skip the AE.
Irish Moss is used to coagulate proteins, so it helps with clarity of the beer. Removing these prevents chill-haze.
Doubling the yeast s NOT necessary. Doubling the yeast is helpful for high gravity beers, beers with a high amount of alcohol. Gets the ferment going good faster.
The secondary is also for clearing and for reducing sediment. Not to mention as a means to add the AE.
This recipe is for making cheap swill that the light beer crowd would like drinking. Cheap enough to make that it doesn't make you feel bad when somebody leaves a half glass when they switch to whiskey.