Coopers Dry

[foxy]

beermen

just wanted to post my first experience with the infamous (apparently) enzyme.
my recipe: (didn't want to go troppo on the extras before i tried it first)

- coopers APA tin
- 500g LDME
- 100g raw sugar (outside of home brew, im a XXXX man)
- dry enzyme
- no hops added

at one month, got the maltier flavour, but without the horrible sweetness that takes at least 2 months to mellow out. slighty less head (understandable) than the same brew without the 'zyme, but still a good 4mm at the sides, right to the bottom of the glass. probably wouldn't use it in the more complex premium beers, but for the fast maturing cheap bbq quaffers, its a goer!

would like to hear other peoples tastes of the zyme...

 

[JaffaMan]

My old man allways uses it, but he only does one brew:

- Coopers heritage lager
- 1kg LDM
- Dry enzyme
- Yeast provided
- Crystal clear local waters (wont bother if he aint got that).

Last time I had a brew with him I was fairly impressed, went down nice and easy.

 

[foxy]

what yeast would someone recommend that would impart the "dry" finish in flavour?
obviously this would be a better option than using the enzyme

 

[bullsneck]

I would have thought a quality lager yeast would be a nice 'dry' yeast.

If you wanted to spend a bit more, a liquid yeast would be awesome.

 

[loikar]

There was a post about using the enzyme in the boil a few months back to give a dry finish without the god awful taste that usually accompanies it when pitching with the yeast.

I cant for the life of me find it now.
I remember it was a bit of extra stuffing around, but apparently gave a the dry finish that people were after.

Hopefully someone can dig that up and repost...

BF