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