to enzyme or not to enzyme....

[worry wort]

have a can of morgans Australian blond left over in the brew cabinet which i was going to make, but the recipe calls for dry enzyme to be added. Have never used this so done some research and find most the community is divided in their view of this, with none actually saying it was good, just dried the brew out to the taste. Living on a small budget, i don't particularly want to make a brew im not going to enjoy, so i throw it open to the floor, should i use the enzyme to make a low carb beer, or if i leave it out, what effect will it have on the end flavour of the brew?

 

[The Captain!!]

So yeah, completely to your taste, do you prefer dry beers? 

I made a couple of Brut IPAs over summer and however nice, not really for me. 

It honestly is all about what beer you want to make. 

If you want a dry beer with no body left in your beer then use it, if you prefer body and malt character, leave it out

[worry wort]

15 minutes ago, The Captain!! said:

So yeah, completely to your taste, do you prefer dry beers? 

I made a couple of Brut IPAs over summer and however nice, not really for me. 

It honestly is all about what beer you want to make. 

If you want a dry beer with no body left in your beer then use it, if you prefer body and malt character, leave it out

thanks el capitano, im not a great lover of dry beers so if its not integral to the better taste of the beer, ill go without. cheers.

[Greenyinthewestofsydney]

As captain said. I have used it in a megaswill clone and while it made an ok beer thought it was better without.

Come summer though im gonna do an asian lager and use it again to try to get an asahi type.