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Old 01-06-2009, 02:57 AM   #1
kaj030201
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so i added 6 beano tablets to a stuck ferment, and now it looks like I am about to go below the projected FG. what should i do?!?

 
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Old 01-06-2009, 03:00 AM   #2
seanhagerty
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Don't add beano any more
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Old 01-06-2009, 03:05 AM   #4
Special Hops
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Does BEANO help stuck fermentation? Never knew that.

 
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Old 01-06-2009, 03:07 AM   #5
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Beano breaks down complex sugars into simple sugars. All of the sugars the yeast leave behind can be eaten once Beano has been added. It is a great way to produce low carb beers, but the trade off is not much body, and a dry beer.
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Old 01-06-2009, 03:10 AM   #6
kaj030201
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what about a temperature change? throw it in the fridge for a few days or heat it? thoughts?

 
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Old 01-06-2009, 03:57 AM   #7
somecallmetim
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Quote:
Originally Posted by kaj030201 View Post
what about a temperature change? throw it in the fridge for a few days or heat it? thoughts?
Putting it in the fridge is just going to stall fermentation, not stop it. Bottle Bombs. Heating to pasteurize would work if you can force carb., but might drive off some flavors. Wine makers use preservatives to stop fermentation...
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Old 01-06-2009, 04:01 AM   #8
BierMuncher
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Quote:
Originally Posted by Special Hops View Post
Does BEANO help stuck fermentation? Never knew that.
My advice. Only use Beano to prevent farts.

Beano'd beer will ferment for an eternity. Even weeks in a secondary...you'll still end up with over-carbonated bottles of beer. That sh!t never stops fermenting.

Toss in some potassium sorbate (local LHBS). That will render the yeast impotent and fermentation should stop.

 
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Old 01-06-2009, 04:26 AM   #9
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Beano in beer= bad beer. It would take some serious experimentation to figure out how to use it effectively.
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Old 01-06-2009, 12:19 PM   #10
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Beano is similar (but not exactly the same) as alpha amylase. It breaks down complex starches into simpler sugars. You mash out and boil your wort which denatures the mash enzymes. The only way to stop beano really is to heat the beer to 170F, or kill the yeast.

 
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