Joewalla88
Well-Known Member
This may be a bad idea, but I'm going to brew another brut IPA, and had a thought of how to capture the champagne crispness I've been looking for. I've been able to get mine down to 1.000 or so but I feel like it could be crisper and dryer. I was thinking and using an enzyme with lots protease would thin it out a bit and help me achieve a more sparkling style carbonation and head as opposed to foamy and creamy. Does that make sense, and does this idea have any merit at all?