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Old 08-05-2012, 05:00 AM   #1
Brew_Dog
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May 2012
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Do you need to use less sugar when priming if you used a dry enzyme?

 
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Old 08-06-2012, 04:18 AM   #3
Brew_Dog
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May 2012
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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.

 
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Old 08-13-2012, 05:36 AM   #4
bigdaddybrew
 
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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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