Beer Forum

How fast should I expect the enymes in beano to complete their activity in a carboy of 60-65 degree ale?

Days? Weeks? Months?

I have 2.5 gallons of 1.03 sg beer w/ 10.0%+ alcohol w/ recently roused High Gravity yeast and one crushed beano tablet.

The carboy right next to it is the other 2.5 gallons. That isn't getting any beano - its going to be primed and bottled "as is" at 1.03.

Thanks

Chris White wrote:It depends.

I've never used beano, but the stuff I've read from other people seems like it works pretty slow. Keep us posted on the side by side. I would like to know how that comes out.


Travis

Lufah wrote:

Chris White wrote:It depends.

I've never used beano, but the stuff I've read from other people seems like it works pretty slow. Keep us posted on the side by side. I would like to know how that comes out.


Travis

I thought that was a joke...why would you put beano in your beer?

shamusonme wrote:

Lufah wrote:

Chris White wrote:It depends.

I've never used beano, but the stuff I've read from other people seems like it works pretty slow. Keep us posted on the side by side. I would like to know how that comes out.


Travis

I thought that was a joke...why would you put beano in your beer?

the enzymes converts unfermentable sugars into fermentable ones, useful when you have a bunch of beer that has fermented from 1.12 to 1.05 but won't ferment any further. You can also buy amylase powder.

some folks use it to make 'low carb' beer, aka lite beer.