Low Carb

[Lucky Phill]

I have used the Low Carb enzyme a few times now, my problem is the beer seems to be very headie. The beer has to much gas and can be over kill and hard to drink. I have used Dextrose, and white suger in the bottles. All my other beers with same suger amounts don't come out like this.

Dose anyone know what i can do to reduce the gas but still prime the beer?

:icon_vomit:

 

[Adamt]

When did you add the enzyme?

You need to add the enzyme to the fermenter and let fermentation completely finish. Adding the enzyme will allow more fermentation to take place. If you added the enzyme and then bottled with priming yeast, you'll get carbonation from both the priming sugar and the extra fermentation and you'll likely get bottle bombs.

:icon_vomit:

Is that what it tastes like with the dry enzyme? :S

 

[caleb]

What Adamt said.

Plus, how much sugar are you using? You can always just reduce the amount... Or bulk prime so you can fine tune the carbonation more easily, rather than just trying to measure 1/2 or 1 teaspoon.

When using a teaspoon of sugar to prime, are you shaking down each spoon too much, which would settle the sugar and result in more mass per spoon?

But - assuming you can do all this properly, I'd say the beer has simply not finished fermenting fully. Dry enzyme will result in a much lower FG so make sure you measure and ensure it has stabilized before bottling.

 

[Swinging Beef]

What is this enzyme of which we speak?
Would it help in the dropping of really high cravity Belgian brews?

 

[Lucky Phill]

When did you add the enzyme?

You need to add the enzyme to the fermenter and let fermentation completely finish. Adding the enzyme will allow more fermentation to take place. If you added the enzyme and then bottled with priming yeast, you'll get carbonation from both the priming sugar and the extra fermentation and you'll likely get bottle bombs.



Is that what it tastes like with the dry enzyme? :S

I added the enzyme at the same time as the yeast and let the fermentation go untill it was stable. I have done a few now and most stablized around 7 to 9 days.

 

[Lucky Phill]

What Adamt said.

Plus, how much sugar are you using? You can always just reduce the amount... Or bulk prime so you can fine tune the carbonation more easily, rather than just trying to measure 1/2 or 1 teaspoon.

When using a teaspoon of sugar to prime, are you shaking down each spoon too much, which would settle the sugar and result in more mass per spoon?

But - assuming you can do all this properly, I'd say the beer has simply not finished fermenting fully. Dry enzyme will result in a much lower FG so make sure you measure and ensure it has stabilized before bottling.

i have been useing the little two ended scoop that you get form the brew shop. I have been thinking of cutting a extra bit out so it puts a little less in each stubbie, only use it on Low Carb brews.
thanks for you addvise. i might start to bulk prime.