The Apprentice
Member
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???
