Dry enzyme and priming
- Thread starter Brew_Dog
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
I'm unfamiliar with dry enzymes - what are they?
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.
bigdaddybrew
Well-Known Member
No use the normal amount of priming sugar. The priming sugar is already fermentable. The enzyme breaks down unfermentables so the yeast can eat them.
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