But continuing down the logical line, would it work if, let's say, half of a batch was fermented normally, and half of the batch was fermented with the addition of beano? Theoretically, this would leave a beer with more body than if you did the whole batch with beano.
I ask in this case because I have a rauchbeer that didn't fully ferment; it's very, very sweet. I've consumed perhaps a gallon of the original 5 gallons, and just can't drink the rest - there's no smoke character to it at all. I've considered doing a modified refermentation - mash 3 lbs of six row and 1lb of rauch malt at 148, gather 2.5gal of runnings, boil for 30 minutes with just a small hop addition, then into the fermenter, topping off with the four gallons of already-kegged beer, and pitch fresh yeast (probably US-05, so that I don't have to aerate too much, thus hoping to avoid much oxidation).
Or, I can go the route of a beano addition to half of the beer, and blend. Any ideas?