Jamil's advice is to use the beano IN THE MASH, not in the fermentor. I did all his tricks on my Belgian Strong (Beano and extract in mash, low mash temp, high fermentation temps, big starter) and it ended up down at 1.005 from a starting grav of abut 1.077. Dry!
Kegged: Mr. Hyde's Dark Hearted English Ale, Pumpkin Lager, Bro'Hemian Pilsner
Resting: Stinky Pete's Midnight Wheat
No-Chill: Graham's Cracker Brown Ale
Bottled: Lowland Oatmeal Porter, Adieu Travail Belgian Sour, Golden Blossom Braggot