nipsy3
Well-Known Member
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.
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.