EricG Posted March 3, 2011 Share Posted March 3, 2011 I'm a type II diabetic and gave up brewing years ago because of the residual sugars. Then came the low carb beers and i could drink beer again. I asked my local brew supplier who put me onto a an enzyme additive which breaks down the left over and unfermentable sugars into fermentable glucose. A win-win situation! Residual sugars broken down to further fermentable glucose to be munched up by the remaining yeasts. This means a slight increase in ethanol and a low-carb home brew with extra strength. Why doesn't Coopers provide such a wonderful product?[surprised Link to comment Share on other sites More sharing options...
Biermoasta Posted March 3, 2011 Share Posted March 3, 2011 From memory it is because the enzyme can unexpectedly fire up after bottling and cause bottle bombs [pinched] Link to comment Share on other sites More sharing options...
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