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Picked up one of these kits yesterday. It includes a packet of dry enzyme along with the yeast. The strange thing is there are no instructions as to when the enzyme should be added. I suspect it would be added when the yeast is pitched but just looking for confimation. Thanks.
Just leave it out. Unless you like dry beer I guess, but I haven't heard any good things about dry enzyme. Beware: dry enzyme takes ages to work. Give it a good long time in the fermenter otherwise you'll have bottle bombs.
Yep, what rwh said.
Once it's in there, you have no way of stopping it, and you have to wait until it has done it's thing. Otherwise it will continue its work in the bottle to produce more fermentables for the residual yeast in the bottle, and possibly lead to bombs.
I can only agree Bolwell. Leave it out. My only basd experience was with Dry Enzyme. Not bottle bombs, but gushers. Had to open and reseal the lot, which is hairy enough, and what was left was over-carbonated.
yah.. and from my experience, the flavour that remains consists of esters produced by the yeast, and alcohol. nothing more. even if you do keep the temp really low, pretty much ANY esters produced will show through, there's nothing else there to cover them.
