Hello,

I was wondering whether anybody had experience with useing fermentation modifying enzymes? In melbourne we're allready having 86 (fahrenheit) days and its not even summer yet, so doing a lager is out of the question. I was wondering whether useing an ale yeast and an enzyme to help it ferment out more completely might achieve a beer closer to a lager taste. Namely something more "refreshing" with a lighter body. Or is it just going to taste completely different??

Brewing a super low ester beer at high fermentation temps could be tough. Maybe someone here has a workable technique.

One way to "dry out" a fermentation is to add an adjunct sugar such as dextrose during or just after maximum krauzen. If added initially, simple sugars may "corrupt" the yeast by making it more difficult for them to ferment the complex stuff.

Good luck and keep us posted.