when and how to use beano?

[bwible]

So bringing back this thread from 2009 - what is the current thinking now that we’ve entered the days of the low carb beer craze?

My wife wants the low carbs. Here its about $22 for a 12 pack of Michelob Ultra or Modelo Oro or about any of them. Seems we could do it cheaper?

White Labs now has Ultra-Ferm. And revisiting the Beano idea? I think Ultra Ferm says its denatured at about 185. So if used in the mash it would be destroyed in the boil. 185 gives a wider range of mash temps. Beano says 135 so you would only be able to use it in a protein rest and it would be denatured even before the boil. Beano is definitely cheaper.

Anybody trying their hand at low carb beers? How do you get it to not go all the way to 1.000? Or is that what you want?

 

[WestMichiganSteelheader]

So bringing back this thread from 2009 - what is the current thinking now that we’ve entered the days of the low carb beer craze?

My wife wants the low carbs. Here its about $22 for a 12 pack of Michelob Ultra or Modelo Oro or about any of them. Seems we could do it cheaper?

White Labs now has Ultra-Ferm. And revisiting the Beano idea? I think Ultra Ferm says its denatured at about 185. So if used in the mash it would be destroyed in the boil. 185 gives a wider range of mash temps. Beano says 135 so you would only be able to use it in a protein rest and it would be denatured even before the boil. Beano is definitely cheaper.

Anybody trying their hand at low carb beers?

How do you get it to not go all the way to 1.000? Or is that what you want?

My brew partner and I love brut IPAs. We mash low 140s and add 1 pack to the fermenter when yeast is pitched. We use 1 pack of glucoamylase per 5-6 gallons of wort. This gives us a FG near 1.00.

 

[waynetempro]

Siciliano’s must be diversifying.
I love their lasagna!

 

[InspectorJon]

Anybody trying their hand at low carb beers? How do you get it to not go all the way to 1.000? Or is that what you want?

Maybe have a look at this thread.