I am trying to make a more diabetic friendly beer for someone with type 2 diabetes. I found a nice carb calculator in another post - http://www.mrgoodbeer.com/carb-cal.shtml.
It seems that making FG drop as low as possible is what lowers carbohydrates in a serving of beer. I am thinking of something that will have an OG in the 1.040 range and an FG no higher than 1.010. The processes that I am aware of to help this happen are:
Mash temp - lower temp = lower FG
Some sugars like to ferment out more than grain - honey, candi sugar
Any other tips to get a lower FG?
Are there specific yeasts that will go lower than others?
It seems that making FG drop as low as possible is what lowers carbohydrates in a serving of beer. I am thinking of something that will have an OG in the 1.040 range and an FG no higher than 1.010. The processes that I am aware of to help this happen are:
Mash temp - lower temp = lower FG
Some sugars like to ferment out more than grain - honey, candi sugar
Any other tips to get a lower FG?
Are there specific yeasts that will go lower than others?