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Old 02-14-2013, 12:48 AM   #1
frontiercdk
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Default I couldn't help myself!

I am new to brewing. I am on my sixth batch, which is Brewers Best American Light extract kit. This is the third time I have made it. I slightly modified the recipe. I used only half the bittering hops and added 1oz Brewers Best sweet orange peel the last 5 min of the boil. The original gravity was 1.044

Somewhere on the net I read an article that mentioned adding “beano” to your batch would lesson calories and give you a lighter final gravity. Cool, this batch is for my wife and both of those are positives in her eyes! So I gave it a try.

I gave it seven days in the primary (the air lock stopped after the 4th day). Then I took a gravity readying (1.004), done. I added 4 dissolved “beano” tablets and racked into my secondary. Less than eight hours later I had a frothy head about ¾ inch, the air lock was bubbling like crazy and fermentation roared back to life. Here are my concerns:

It is the 9th day in the secondary (16th day overall) and the air lock still

bubbles every 50 seconds.

The brew is getting darker, it is definitely brown now.

Should I wait till the airlock stops before kegging?

What the heck is happening?

Anyone else try this?

ANY insight would be appreciated


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Old 02-14-2013, 12:55 AM   #2
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I think the beano made the wort more fermentable, and it has begun to ferment again. Seems like a low final gravity already, I wonder where it will end up.... Don't worry too much, it will still be beer... I am interested though, to see what others will have to say.


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Old 02-14-2013, 02:25 PM   #3
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I've heard of people using beano in a desperate attempt to kick start a stuck fermentation. Never heard of anything good coming from it though.
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Old 02-14-2013, 11:14 PM   #4
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Well what have you heard bad?
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Old 02-15-2013, 12:34 AM   #5
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All I have to say is you are going to have a really really low final gravity. I have a brew planned with a very high original gravity I want to use beano in. I'm very interested in your results. Also one thing to keep in mind is it will keep slowley fermenting for a long while from what I have heard so be mindful of bottling to early and having bottle bombs.
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Old 02-15-2013, 01:04 AM   #6
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For what it's worth, amylase enzyme is a cheap (and MUCH BETTER) method of restarting (some) stuck fermentations. Ive never heard anything good coming from using beano either.
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Old 02-15-2013, 01:49 AM   #7
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Keep in mind that these proposed solutions can ultimately have no stopping point.

The beer can actually ferment down below 1.000 and really dry things out. Also, if bottle conditioning its very important to verify the FG or the beer can continue fermenting in the bottle and explode
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Old 02-15-2013, 02:00 AM   #8
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1.004 is already very low... you might find your beer to be too dry after adding the beano. I hadn't heard that adding beano would lessen calories. anyone else heard of this?
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Old 02-15-2013, 02:00 AM   #9
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Don't let these people worry you. Let it go for as long as you can. At some point the enzymes will denature or all the carbohydrates will be fermented. You are gonna have an insanely dry beer which might be what you want for this style.

I'm interested to see what this is like. I'm worried the flavor out mouthfeel might suffer but it might work out.
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Old 02-15-2013, 02:02 AM   #10
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what makes the beer get darker is the beano gets rid of the co2 (that's what it's designed for). light reflects off the co2 bubbles and makes the beer look lighter. you get rid of the co2, you get rid of the lightness


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