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Old 02-26-2007, 04:04 PM   #1
tdavisii
 
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Ok ive heard a little bit about adding beano to the primary. What does it do (chemically) and why should you do this?

 
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Old 02-26-2007, 04:18 PM   #2
rod
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if you have too may unfermentable long chain sugars, beano(alpha amalyse) can break the long chains into fermentable sugars that the yeast can use.
i used it once when my barley wine stalled and it got it down a few more points.
warning - if used, fermentation can go a lot longer than you may be prepared for.
(almost had a batch of bottle bombs - have vented the bottles 4 or 5 times since april /06)
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Old 02-26-2007, 04:18 PM   #3
ColoradoXJ13
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It contains an amylase, helps break down long chain sugars into shorter, fermentable ones. One would do this if one did a poor job of mashing, or had crappy LME or DME that didn't want to ferment. It will help your SG drop a little more.

 
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Old 02-26-2007, 05:34 PM   #4
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Quote:
Originally Posted by ColoradoXJ13
It contains an amylase, helps break down long chain sugars into shorter, fermentable ones. One would do this if one did a poor job of mashing, or had crappy LME or DME that didn't want to ferment. It will help your SG drop a little more.
Aw man! I wish I new this on my 3rd or 4th batch when I had a stalled fermentation & ended up with a FG of 1.029 on a Cali Common. Man that just did not taste right at all... it was almost mead like...
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Old 02-26-2007, 06:12 PM   #5
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I once used it on a porter that got stuck at 1.036, and several weeks later when i bottled it, it had dropped to 1.018. Afraid of bottle bombs, I put some bottles in the fridge and others in a large plastic red tub that is covered with a towel.
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