PB2 Posted February 5, 2012 Share Posted February 5, 2012 "dry beer" and low-carb are not necessarily the same. For example, TED and Asahi "Super Dry" are not low carb - they have more residual carbohydrate than Guinness! A low-carb beer, in Australia, must carry a nutritional panel on the label. MuttonChops, it's not a good idea to use enzyme in a recipe that has complex carbohydrate such as maltodextrin (assuming it's in Booster Blend #3??). This can lead to gushing or exploding bottles... Link to comment Share on other sites More sharing options...
Beer Loving Trent Posted February 11, 2012 Share Posted February 11, 2012 MuttonChops, it's not a good idea to use enzyme in a recipe that has complex carbohydrate such as maltodextrin (assuming it's in Booster Blend #3??). This can lead to gushing or exploding bottles... I see what you mean PB2 I opened a bottle of my Beermakers Australian Lager, that came with dry enzyme, and the lhbs blond+ as he labels it. Not sure what was in the Blond+ but it sure did seems to gush out the neck. 1st taste I though just another lager, but then I got the dry mouth feel and the taste of the tettnang hops I pitch in, didn't taste to bad in the end just a pity about the gushing when opened. Link to comment Share on other sites More sharing options...
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