GLUCOAMYLASE AMYLASE ENZYME DIAZYME X4 AGGRESSIVE LIQUID CONVERTS ALL STARCH TO SUGAR IN WORT AND MASH REPLACES CONVERTASE AG300L

I got back into home brewing beer after a 10+ year hiatus because I've been on a low carb diet for over a year and got bored with the few mass produced low carb beers available (most are terrible and while I've always liked Miller Lite and Guiness Draught on occasion, they've never been my favorites and I missed variety). I haven’t been able to find a lot of good reliable information about low carb brewing, so what I’m relating here is what I’ve learned from the bit of information I’ve found and through trial and error. I’ve tried 3 approaches to brewing low carb beers: 1) Using less fermentables in the brewing process. Less sugar in equals less carbs in the finished brew. 2) Using a yeast with a high attenuation that will convert more of the sugars into alcohol. 3) Using enzymes to make break down more complex sugars into simple sugars for the yeast to convert into alcohol. I gave up on approach number 1 very quickly due to not being very happy with the finished beers (yes, they were lower in carbs, but also lower in alcohol, so I found myself drinking more of them and liking them less). Caveat before I go on to discuss approaches 2 & 3: a finished low carb beer is not going to have the same body as a beer with more carbohydrates, so attempting to make a low carb imperial stout or “big” brew is not likely to yield good results and not what I’ve been shooting for. My attempts have been to brew a variety of ales that finish between 4 and 5% alcohol and have hop profiles similar to beers I like that have higher (or normal) carbs. Most of my experiments with approach 2 have been using Saison yeast and while I’ve liked the results, Saison yeast can be finicky (frequent problems with stuck fermentation) and it adds a distinct twang that I like, but isn’t right for every type of ale. So that has let me to spend a lot of my time on approach 3. The 3 enzymes I’ve tried are Beano, Amylase, and the product that this review is for- Glucoamylase (or AG300). You can find a lot of information about using Amylase and Glucoaylase when distilling liquor, but not a lot when it comes to brewing beer. Beano- My advice is don’t use it. It definitely makes for a low carb beer, but it’s overly aggressive at breaking down sugars and it just doesn’t stop until you’re left with nothing but alcohol water. Amylase enzyme- good finished beer, but not that much lower in carbs than without it. 3 times I’ve made 2 batches using the same ingredients but with Amylase in one and not the other. The batches with the enzyme have resulted in slightly lower gravities than in the batches without it, but not enough of a difference to get excited about them. This product- glucoamylase, AG300. Have tried it in 2 batches- a pumpkin ale and an Irish stout. Poured the liquid enzyme into a dropper bottle and then used just a drop in each 6 gallon carboy used as a primary fermenter. It’s aggressive, but not nearly as aggressive as Beano. Irish stout finished much dryer than I’ve been able to get it to finish without the enzyme (but not like the alcohol water of the Beano brau). Same thing with the pumpkin ale. The Irish stout is only just carbonated and the pumpkin ale is still being keg conditioned. Making both an ale and a lager using this enzyme this weekend. Will update this review as my batches using it age, but initial results are promising. UPDATE: Promised an update and then forgot it. Have now been using this glucomylase enzyme in almost all my homebrew for a couple of years with great results as far as getting a lower than typical final gravity (which means more alcohol, less finished carbs). There have been 2 batches where I used a bit too much and ended up with a higher alcohol beer then I was shooting for but those batches were still OK-just a bit thin- but still beer unlike the batches I made with Beano that started OK but ended up as carbonated alcohol water. I've been very happy with most of the other batches.

THIS STUFF WORKS VERY WELL HAVE USED IT IN THE FERMENTER NOT IN THE MASH.

Cant really say its worth the pricey amount i payed. I have gotten close for far less in cost.. also, Shipping was 5 days over the promised date.

So I am a home fermenter. This product allows me to extract the sugars from the grains I am getting ready to ferment so that I can get the most sugar in my mash bill. You must follow the directions and after you have opened this product it must be kept in a refrigerator to keep it safe and fresh. Do Not put it into another container. I did that with the first bottle I purchased and it developed mold and was ruined. Keep in the original container always for product stability.

Makes the math work

Used it in my home wine making experiment. I'm not actually sure if it works because there was no discernible difference in the consistency of my mash.

Works great. Got full conversion

I've used it several times it's a good product at a fair price.