golfandbrew
Member
I recently came across a product called low carb enzyme that is added during fermentation. Don't know exactly what it is but I am assuming it works much like adding Beano in that it will break down sugars the yeast will not contributing to higher attenuation. I am also assuming if not denatured with heat the enzymes will continue attenuating (possibly more than you intended)...now finally for the questions.
If the low carb enzyme or Beano are added during fermentation does cold crashing stop them from attenuating further? If the beer is cold crashed but then stored warm could the enzyme "wake up" and continue attenuating in the bottle causing gushers and or bottle bombs.
Cheers
If the low carb enzyme or Beano are added during fermentation does cold crashing stop them from attenuating further? If the beer is cold crashed but then stored warm could the enzyme "wake up" and continue attenuating in the bottle causing gushers and or bottle bombs.
Cheers