"David M. Taylor" wrote:
[color=blue]
> The short answer: Inadequate enzymes & complex sugars. Some yeasts have a
> harder time fermenting the more complex sugars in your wort, especially if
> it is an extract brew with no grain (and hence, minimal enzymes). Beano
> contains enzymes which break the complex sugars into ones that are easier
> for the yeast to digest. Hence, you can usually lower the final gravity of
> your beer simply by adding 3 Beano tablets per 5 gallons. Because of the
> latest "low carb diet" craze, there have been tons of articles in Brew Your
> Own magazine over the past few months proving this point. I have had
> several brews already that have completed fermentation at a final gravity of
> around 1.022. Now it seems that if I had just added a few Beano tablets, I
> might have gotten the final gravity closer to where I wanted it to be. The
> beer just needed a little kick (a few more enzymes) to break down the
> extract's sugars. That's my theory. It's certainly worth a try. From what
> I understand, it should not affect the flavor of your brew or anything like
> that. It will just thin it out a little bit. But if your fermentation is
> stuck, then you've got sweet tar in your fermenter, and sweet tar thinned
> out plus a little alcohol equals beer, right?[/color]

Beano certainly does what yousay, but the problem is that it's nearly
impossible to control. Even a small amount in a beer can easily take
the gravity down to 1.000 or below. I've had some luck using it when I
formulate the recipe from the start to include Beano, but my attempts to
rescue a fermentatrion with it have been less successful. OTOH, if it;s
the only thing that _might_ save a batch, what have ya got to lose?

----------->Denny
--
Life begins at 60 - 1.060, that is.

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