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Old 08-22-2005, 10:54 AM   #1
The Apprentice
Jul 2005
Posts: 10

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???
The Apprentice

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