jujitsudave
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As the title implies, wondering if this has been discussed much? I've been homebrewing for a number of years, aware of the temperature ranges for each, and how modern malt is modified very well.
I'm thinking about low carb brewing (Brut IPA etc), and was wondering why I don't see more of this? Sure the natural beta amylase will mostly become deactivated during the alpha rest, but then you could just cool down and add exogenous beta enzyme right? This should give a very high extract yield and high fermentability? Hesitant with adding the enzymes in the fermentation out of concern about ruining hop profile for hoppy beers.
Any thoughts on this?
I'm thinking about low carb brewing (Brut IPA etc), and was wondering why I don't see more of this? Sure the natural beta amylase will mostly become deactivated during the alpha rest, but then you could just cool down and add exogenous beta enzyme right? This should give a very high extract yield and high fermentability? Hesitant with adding the enzymes in the fermentation out of concern about ruining hop profile for hoppy beers.
Any thoughts on this?