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3g sachet to add with yeast. This enzyme helps yeast to break down and consume more of the remaining sugars in your brew, creating a lower final S.G. Because it assists the conversion to alcohol, it can contribute to a beer with a drier finish and lighter body.

Do you need to use less sugar when priming if you used a dry enzyme?

I do the same except I add finings (gelatin) 2-3 days before I crash. I usual only crash for 48 hrs then bottle

Have you ever have a quick conditioning beer you drank from a bottle?

Hey Was going to use finings and cold crash but had a thought that finings might take more out of my beer than cloudiness

http://www.melbournebrewers.org/images/stories/BrewWiz/key%20concepts%20in%20water%20treatment.pdf Found this website that gave me some answers... Thanks for your opinion

Boiled tap and boiled rain water. Numbers are always different but more looking for the final number to make dry ales

Calcium sulphate and gypsum are the same. I bought a 100 grm PAC but did not have any ratios. Just wondering if I put a grm or a hundred per batch

I just bought some calcium sulphate and cannot find what ratio to add to my water to make it harder. Anyone use this before and have a ratio for this. Also I read that boiling your water makes it softer. Look forward to any info Happy brewing

Thanks.. Always like to here other brewers advice..will taste after a week and remove once I feel hopped... Happy brewing

You can put it in a shallow bath and wrap a towel around or put a t-shirt over it or both and the evaporation will drop it a few degrees. Through some ice in the bath once and a while doent hurt.. Happy brewing The dog

Just racked my ipa to a carboy and added my hops tea bag. It shall sit there for a few weeks. Then bulk prime and bottle. Same time I started another ipa with a dry enzyme and safale s04 yeast.. I was a bit hot when I added the yeast but think it wont burn. I also used some calcium sulphate. Not...

To rack?. That's what my instructions say... I understand racking is after primary fermentation...here is were I go back to my first question..

Thanks I will

How can it be crappier? The instructions say to rack after 3-4 days

I will keep fermet temp as low as possible. Around 20c. Once the initial foam is gone from the top. Around 3-4 days. I am going to rack into another fermenter till fermentation is complete or maybe longer.. Then I'll bottle using bulk priming techniques.

Chocolate chili stout...maybe with a bit of coffee... I need a recipe

I find that if your carboy I above your fermenter. ie. On the counter and on the floor. You can fill you hose up by submersing it in your beer, then plug the end with you thumb and bring it to your fermenter. Remove your thumb and Gravity should do the rest.. Being clean is a must and hose...

Just started a Morgans Canadian IPA. My OG was .42@19c. I have never racked off a batch before and was wondering the pros. I assume the cons would be infection and variation of flavors of some kind?? My second question is that the directions stated to have the yeast @a temp 22c - 30c. Would it...