homebrewandbeer.com

It's been a while since I've posted, (mainly due to a lack of the time and money required to create the godly nectre known as alcohol) but I'm back.

I've just bought some dry enzyme from my local hbs on a whim, but after a bit of surfing, I have found some fairly mixed reports, mainly concerning the taste of the finished product.

I am just wondering what the general consensus of this forum is on the subject, or if there are any other issues which may arise from its' use.

I was thinking about using it in a Coopers Lager with BE2 and little malt sugar (although it'll probably be dry enough anyway).

Hmmm... Dry enzyme, eh?

I personally hate the stuff with a passion. It adds nothing to a beer that can't be done by brewing exclusively with dextrose. Using it with malt is just a complete waste of money (and malt).

Dry enzyme is evil!

LOL, I suspected as much...

It sounded to me like it would defeat the purpose of the malt in the first place, due to which I ended up not using it.
I don't know why I bought it actually, it just looked interesting I guess.
I was looking for yeast nutrient when I found it.

It's perfectly fine if you want thin, watery, flavourless, Budweiser-style beer (US Bud, not Czech).

I've used it a few times for Asian style beers but I wouldn't bother again. I feel that fermenting the (usually) unfermentables gives it a bit of a strange twang that it could do without. I'll probably just used some dextrose instead in the future.

Or rice malt.