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Old 07-01-2009, 02:24 AM   #21
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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!



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