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- Dec 5, 2021
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So I started toying with the idea of adding distillers glucoamylase to the mash and at pitch to lower the FG and wow mom wow did it ever.
The problem now is I’m left with a tasteless hoppy seltzer like brew that I’ll likely need to back sweeten and flavor. Turn it into a hoppy hard limeade or something.
I think it’s that I used a full 6grams at mash and then pitched another 6grams thus making the sugars 100% fermentable.
Anyone have experience using glucoamylase and how much to use in a 5gal batch? I’ll probably try again but with 3 grams total and only in the mash.
The problem now is I’m left with a tasteless hoppy seltzer like brew that I’ll likely need to back sweeten and flavor. Turn it into a hoppy hard limeade or something.
I think it’s that I used a full 6grams at mash and then pitched another 6grams thus making the sugars 100% fermentable.
Anyone have experience using glucoamylase and how much to use in a 5gal batch? I’ll probably try again but with 3 grams total and only in the mash.