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Old 06-17-2013, 06:21 AM   #1
fishy90
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Default Using dry enzyme

Hey all, just after a helping hand if anyone knows. I have recently put on a black rock dry lagar extract brew which included a dry enzyme I used 1.3kg dextrose and 200g corn syrup and fermented at about 28 degrees but it turned out sweet as &$@& and almost tasted like it was mixed with dry white wine, wondering where I stuffed up?


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Old 06-17-2013, 06:23 AM   #2
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Default Dry enzyme

Hey all, just after a helping hand if anyone knows. I have recently put on a black rock dry lagar extract brew which included a dry enzyme I used 1.3kg dextrose and 200g corn syrup and fermented at about 28 degrees but it turned out sweet as &$@& and almost tasted like it was mixed with dry white wine, wondering where I stuffed up?


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Old 06-17-2013, 06:38 AM   #3
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Enzyme?
We need more information than this to help you.
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Old 06-17-2013, 06:41 AM   #4
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It was a sachet of dry enzyme that came in the tin along with a sachet of yeast I'm not exactly sure what type of it was sorry
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Old 06-17-2013, 06:49 AM   #5
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Enzyme was amylase probably, breaks down the starches in the brew to take the beer really dry (.996-.998 F.G>.) and in a brew with that much corn sugar and dextrose it's gonna taste a little winey for a good while. As per usual an exact recipe and process would better pinpoint why it tastes like it does, but that's the only thing I can think of.
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Old 06-17-2013, 06:54 AM   #6
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Ah ok I am still quite new to home brewing hence i am still just using tins and what they come with really. I am hoping to make a dry beer like a carlton dry or extra dry but with a little more alcohol than commercial but with out this winey taste do you have any ideas?
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Old 06-17-2013, 07:17 AM   #7
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well, using all malt extract goes a long way, with the amylase enzyme the dextrose/corn sugar are kinda redundant and only to boost gravity to make it stronger in alc%. I'd say use more malt extract, corn sugar can be used to boost gravity but I'd go with something like rice syrup solids or even honey to boost the percentage if you wanna go that route. Pretty much the amylase will take an all malt recipe that low anyways so I'd suggest just using malt and hittin it with the enzyme for a little more Alc% and to dry it out after primary fermentation is complete. The other thing would be to actually lager the beer for a few months at near-freezing temperatures before bottling, on the other side i'd bottle, let them prime, and then store them in the fridge for a month or so, you'll notice a difference in taste by then at least.
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Old 06-17-2013, 10:04 AM   #8
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http://aussiehomebrewer.com/topic/59...ock-dry-lager/

this might be informative too
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Old 06-17-2013, 11:47 AM   #9
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The 28 degrees if its Celsius sounds like a problem
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Old 06-17-2013, 11:48 AM   #10
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Quote:
Originally Posted by Gab1788
The 28 degrees if its Celsius sounds like a problem
Edit. Sorry just saw it was a lager


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