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Old 04-07-2009, 04:01 PM   #1
nipsy3
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Default when and how to use beano?

I've heard a few times of using beano to get rid of those last few gravity points that won't go away once fermentation has finished. From my understanding, beano contains enzymes that will break down carbs into simple sugars for the remaining yeast to get at. This basically does what the mash didn't, correct?

I racked my American Amber to my secondary without bothering to check gravity until afterwards. It's a little high, about 1.015 and I'm looking for at least 1.010, but I'm pretty sure it's done. Would beano work while in the secondary? Do I just crush up one pill and mix it in? How fine?

Thanks.



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Old 04-07-2009, 04:37 PM   #2
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Unless you want to end up with a FG around 0.999, I would NOT use Beano in your beer. Yes it will bring the gravity down, but it is almost impossible to stop it once it gets going and your beer will suffer for it.

So just enjoy your beer as is and don't worry about the 4-5 points.



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Old 04-07-2009, 04:52 PM   #3
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I've tried it. Not really worth it IMO.

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Old 04-07-2009, 04:57 PM   #4
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instead of beano you can use amylase enzyme powder from your LHBS- probably close to the same thing, might be worth getting if its cheaper

im sure if you controlled the amount of beano/amylase powder you used it would turn out all right- the yeast can't make amylase (obviously, or malting/mashing would be worthless), so if you control closely how much you use, i bet you could get what you are looking for

that being said, i have no idea how much to use or where to get this info, but look through the other beano threads and you might find something interesting

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Old 04-07-2009, 05:06 PM   #5
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Unless you are trying to make light beer, its probably better to just mash with a lower temperature instead of trying beano.

But if you want to use beano anyway, what is recommended is 4-5 tablets crushed and stirred into the mash. I've tried it and used 1/2 has many ( only 2 ) tablets and it worked really well - nice and dry. But I like to make fizzy yellow lagers mostly, so for that kind of beer beano works great - if you want to make Ales maybe beano is not such a good idea.

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Old 04-07-2009, 05:27 PM   #6
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I've never sweated a few points grav here or there, to warrant using it in my beer. As long as my beer is below 1.020 and has been so for several days...or I wait a month anyway. I decry it beer and call it a day!

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Old 04-07-2009, 05:31 PM   #7
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[QUOTE=Mutilated1;1245690]Unless you are trying to make light beer, its probably better to just mash with a lower temperature instead of trying beano.
QUOTE]

I actually did mash med-low, maybe 152F if I recall correctly. So I didn't anticipate fermentation to end so quick for a beer around 1.050. Ferm temp may be the problem since it's cooler in the house, but that's not really the issue I'm trying to understand.

Anyways, I ran across this and the second article is pretty helpful.

Brew Your Own: The How-To Homebrew Beer Magazine - Brew Wizard - Bubble Troubles & Beano: Mr. Wizard

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Old 04-07-2009, 05:36 PM   #8
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When to use: Never

How to use: Throw away, or return to medicine cabinet

Adding Beano to your beer is one of those things that, once done, can never be undone. Using Beano in beer is kind of like seeing the Golden Girls naked. If you don't know any better, it sounds like a great idea, but you're going to be ruined forever.

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Old 04-07-2009, 05:41 PM   #9
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I'm not sure if beano works in the secondary or not, I've tried adding it when I pitched yeast and I couldn't tell if I didn't add enough or what - it didn't really do anything I could notice.

But it does work well in the Mash. Someone told me that the beano enzyme breaks down at a temp higher than 150, not sure if that is true or not. Anyway, I just mash around 145-147 and the beano works great.

If your beer is already at .015 probably nothing to be gained from the beano at this point anyway. I'd just give it a couple of extra days and then call it done.

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Old 04-07-2009, 05:52 PM   #10
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Mr. Wizard has a few things wrong.

1. Beano is not amyloglucosidase, it's Alpha galactosidase.
2. Amyloglucosidase (which is used commercially in brewing) breaks down at 40C (104F), not 175F.
3. Alpha galactosidase breaks down at 56C (about 135F).
4. If you use Beano and pasteurize the beer at 135F for 15 minutes, the Beano is de-natured. You can prime and add yeast safely to carbonate.

Beano, in the secondary, is not a good idea unless you are shooting for BMC lite. Or you monitor the beer closely and heat-treat it at the right point.



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Last edited by david_42; 04-07-2009 at 05:54 PM.
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