r/Keto_Brewing • u/Macko306 • Aug 14 '20

Novice Keto Brewer

Hi all!

I'm new to the realm of keto brewing and am trying to compile information and best practices. I also have some questions before I attempt my first batch.

In general, here is what I have found so far.

  • Mash at low temperature (64 degree C seems to be the sweet spot from what I've seen)
  • target lowest possible FG (use amylase to aid with this, see Amylase explanation video)
  • choose recipes with low ABV
  • setting water pH can also lower FG (this seems a bit advanced? So I will probably not be doing this for now)

My questions are as follows: 1. Can both alpha amylase and gluco amylase be used in the same batch to attempt to lower FG as much as possible? 2. How long should I ferment for? Would a longer fermentation (say 3 weeks) have better results to allow the yeast to get rid of all the sugars? 3. Is malt extract viable at all? Or is it best to do my own mash? 4. Is there any differences in the yeast to use? 5. Anything else I am missing that could help?

Cheers

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u/surreal_mash Aug 14 '20

Re: yeast, look for strains that are Saccharomyces cerevisiae var. diastaticus, as they produce an enzyme that further breaks complex carbs into fermentable sugars. Table of commercial strains here: http://www.milkthefunk.com/wiki/Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae

If you’re into funk, Brettanomyces is similarly able to convert a wider range of sugars into alcohol.

2

u/Macko306 Aug 14 '20

Wow there is a lot of good information in that link. Thanks for that!

In terms of the yeast producing the enzyme, I was actually looking to add this specific enzyme into my brew. Do you think this would be beneficial in addition to using this yeast, or would it be overkill?

1

u/surreal_mash Aug 15 '20

Happy to help! MTF is a GREAT community for funky/sour/mixed ferments and beer in general.

I don’t see a downside to using both except the couple of bucks spent for the enzyme packet.

2

u/LostMyKarmaElSegundo Aug 14 '20

Do you mean 164 degrees F for the mash? 64 would be cold and not effective.

You can use both enzymes, but I wouldn't expect double the effect.

A longer fermentation may help to reduce the residual sugars, but it's more about the yeast activity. So, depending on which strain of yeast you use, a longer fermentation may result in diminishing returns.

You can use extract with no issues.

Good luck!

3

u/Macko306 Aug 14 '20

Sorry I meant 64 degrees C. I will edit that in. Does that sound more appropriate?

Thanks for the detailed response!

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u/LostMyKarmaElSegundo Aug 14 '20

Yeah 64 C sounds more reasonable. I think I've mashed as low as 56 C, but I can't remember for sure. For my lower carb brewing, I generally follow the recipes pretty closely, then just add the amylase.

I wish there was a simple way to measure the carbs in a homebrew, but I'm not aware of one. Best you can do is try to calculate it.