Dry Beer

[Koikaze]

I think in winemaking dry means a low sugar content, so i guess a very low fg in our terms...

How do i achieve a dry beer without the use of that "dry beer enzyme" amylase? I figure i should brew a dry beer in the coming weeks for my mates.

 

[Koikaze]

Sweet! Cheers awesome advice, thanks

 

[pablo_h]

Nottingham yeast has high attenutation and produces a dry finish, and works at low temps for a nice easy fermentation. Most people, including me, use it for stouts etc for this reason. A 70/30 split between malt and dextrose means it has body without too much residual sweetness.