That answers the base question - all about carbs. What enzymes? Do I need to adjust fermenting sugar, and do I need recipe adjustments to compensate. Also, how do I calculate carb output? What carb level is considered 'lite'?

OK, newbie question #1 of a 1000 or so (LOL) What makes it a LITE BEER? Is it the carbs and if so, how do I measure or control this? How does this affect the outcome of other factors?

Just brewed 2 different (small batch) kits and hooked. Ordering and scaling up for multiple, larger batches. Would like any and all recommendations for temperature control solutions (fermenters). Have cleared and prepped 250 sq ft for hops and ordered 6 varieties of hop Rhizomes to start. As...