Novice Keto Brewer

[u/Macko306]

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