Not really sure if this should be here, health forum or cooking tips, but I thought more interested people may see it here. 

As a diabetic and pensioner who does like a beer, I really object to paying $40.00 per case.  To make good low carb low alcohol beer simply use 250 grams of dextrose, instead of the whole kilo and add "Brew cellar" brand enzyme for low carb dry beers.  What the enzyme does is makes sure that all the sugar is brewed into alcohol.  The enzyme may cause a pretty violent initial fermentation.  To counter this I half fill the carboy toss in the yeast and enzyme stirr and wait 2 or so days until the fermentation dies down a bit then top up to the 23 litre mark, wait until it brews out then bottle.  Cheers - have one or three on me....Pete

-- Edited by petengail on Sunday 21st of November 2010 05:42:57 PM