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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Using Amylase Enzyme (Beano?) to restart stuck fermentation

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Old 04-04-2009, 04:54 AM   #21
dontman
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Originally Posted by homebrewjapan View Post
The kit I used wasn't one of the "famous" ones. It looks to me from reading around and my own experiences now that any kit can be susceptible, especially when mixed with malt extract. From your logic that would make every kit "wrong" and no-one should use them.

Since this is the BEGINNERS forum and many beginners get into HB via kits, to blanketly say they have made a "mistake" and "you got the wrong extract" I think is wrong. You're putting the blame 100% onto the beginner in your reply, and I don't think that's where the blame lies.

Certainly for me, one I finish my current kits, I'll no longer be using kits - not for fermentation reliability but for taste.



Impossible in Japan. Very limited number of retailers, all selling the same products from the same batches. Best you can hope for is good storage.

You're the one who mentioned these so-called "famous" kits. You also mentioned "improper balance of sugars", I, personally, have never heard of a kit being famous for having unbalanced sugars. To be honest I don't even know wtf improper balance of sugars is supposed to mean. For that matter I don't know wtf "especially when mixed with malt extract" is supposed to mean either. I have never heard of a beer kit that did not contain malt extract.

OTOH, I have never once implied that kits are anything but the best way to start brewing. In fact, until you have lots of brewing experience kits are the best way to keep brewing too.

And you're thinking way too short term. The point is that if one buys a product that consistently is of poor quality, then the onus of blame is on that consumer for continuing to purchase that product.

In my experience I have purchased iffy quality extract from vendors and simply stopped buying it from them once I realized that the quality of their product could not be trusted.

All that said I think people put WAY too much emphasis on what the FG is. If I brew a beer and the FG turns out to be 020 then so be it. If it turns out 008 then so be it. There are 10 threads started here per week alarmingly stating that "my FG is 020" what should I do. The answer is "nothing". There is nothing wrong with a beer that finishes at 020 even if the expected fg was 014. If the beer is finished then bottle it and drink it when ready.
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Old 04-04-2009, 08:06 PM   #22
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All that said I think people put WAY too much emphasis on what the FG is. If I brew a beer and the FG turns out to be 020 then so be it. If it turns out 008 then so be it. There are 10 threads started here per week alarmingly stating that "my FG is 020" what should I do. The answer is "nothing". There is nothing wrong with a beer that finishes at 020 even if the expected fg was 014. If the beer is finished then bottle it and drink it when ready.
Complete agree. The moral of the story is that Beano is not the answer. Anyhow, apparently my earlier use of 'wrong' has been taken the wrong way. All I meant to say was that if you're brewing a style that warrants 80% attenuation, and you buy extract that can only attenuate 65% because of its high levels of unfermentables, then it wasn't the ideal extract for that style. At the same time, adding Bean-o or anything else is the wrong approach. As dontman says correctly, you're way better off drinking your 1020 beer, instead of messing it up trying to get it to finish at 1012.
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Old 04-05-2009, 02:17 PM   #23
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Ahhh... this is interesting to me. Beano and Amylase Enzyme are different? I've seen so many posts where the terms are used interchangeably that I thought they were the same - eg. amylase enzyme... A.k.a... beano
Very different. Alpha-amylase is like a pair of pruning scissors, Alpha galactosidase is like a paper shredder.
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Old 12-06-2010, 08:20 PM   #24
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how did the brew turn out did you drink it to relieve gas?

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Old 05-05-2011, 10:17 PM   #25
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... but it's bound to happen.

I quote:
"The point is that if one buys a product that consistently is of poor quality, then the onus of blame is on that consumer for continuing to purchase that product.

In my experience I have purchased iffy quality extract from vendors and simply stopped buying it from them once I realized that the quality of their product could not be trusted."

Okay, but How is the beginner supposed to recognize the difference between: process errors (fermenting too hot/cold, or not enough aeration perhaps); an atypical ferment where the yeast just quit (does that really happen?); or malt extracts of poor quality (poor attention to detail when creating the extract, I'd presume, leaving you with unfermentable sugars)?

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Old 06-20-2011, 05:02 AM   #26
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No update? This would be a useful follow-up.

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