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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through August 08, 2004 * Beano tablets < Previous Next >

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Mark Tigges
Member
Username: Mtigges

Post Number: 115
Registered: 03-2003
Posted on Wednesday, July 28, 2004 - 12:06 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've heard of beano dosage with the liquid, a few drops, but I found tablets. How many tablets would I grind into 5 gallons? I have a beer that's stalled at 1.020 and I'm sure it's not the yeast. So I'm going to drop some beano in half of a 10 gallon batch.

Thanks.
 

gregory gettman
Intermediate Member
Username: Gregman

Post Number: 346
Registered: 03-2003
Posted on Wednesday, July 28, 2004 - 12:32 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Uh oh......duck, incomeing.
 

Chad Dickinson
Intermediate Member
Username: Icehouse

Post Number: 285
Registered: 02-2003
Posted on Wednesday, July 28, 2004 - 02:05 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here we go again!!! I learned the last time!
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 259
Registered: 04-2003
Posted on Wednesday, July 28, 2004 - 02:20 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Drink the beer and take the Beano yourself...?

i could be wrong though...
Damn Brewing's Fun!!!!
 

Mark Tigges
Member
Username: Mtigges

Post Number: 116
Registered: 03-2003
Posted on Wednesday, July 28, 2004 - 02:57 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Aaaargh. I was hoping someone would pipe up and say ... use this much. It's a hoppy beer so I wasn't going to do it to all 10 gallons, only half. I'm going to Fredrik half of my batch ... or at least that was the plan. (How do you like that Fredrik? I verbified your name.) Seriously, how many people who diss it have actually tried it? I don't think it can be that bad if I check the gravity every day and keg it when it hits 1.010 right? It's pretty much been stuck at 1.020, no matter what I do. So, it can't be that bad can it?

One tablet? Half? Anybody?
 

Dan Listermann
Intermediate Member
Username: Listermann

Post Number: 291
Registered: 03-2004
Posted on Wednesday, July 28, 2004 - 03:02 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I once used three tablets to go from 1.024 to around 1.012 IIRC. It may have gone down more in the keg. Frankly if you want to do this, use a single tablet. It can take a bit of time. Just keep in mind that Beano is difficult to control.

If this offends you, please pay no attention to it.
 

Norty
Junior Member
Username: Norty

Post Number: 38
Registered: 11-2000
Posted on Wednesday, July 28, 2004 - 03:08 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What's wrong with a final gravity of 1.020? I'm curious, just for this reason. Is it a mouthfeel issue, or a sweetness issue? Not ripping on beano or you, just wondering why you want to lower the gravity.
 

Marlon Lang
Intermediate Member
Username: Marlonlang

Post Number: 319
Registered: 03-2003
Posted on Wednesday, July 28, 2004 - 03:09 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

With Bill Pierce off riding bikes in Iowa, Denny Conn off chasing rye in Oregon, and chumley recovering from his weekend soiree, none of the heavy hitters are here. (PTA, we need ya, son.) So I will offer a humble opinion. According to all I have read (mostly Mr. Wizard in BYO), the worst time to add Beano is in the secondary. The outcome seems to be less predictable. Further, the consensus is that the resulting beer is "very dry" (whatever that means). So Mark, your idea to Fredrik it (I used your verb) sounds like a winner. Try one tablet in 1/2 the batch, and nothing in the other 1/2. Please post your results so that all of us old codgers can learn from your brave adventure into "where no man has gone before".
 

Jeffery Swearengin
Intermediate Member
Username: Beertracker

Post Number: 277
Registered: 03-2002
Posted on Wednesday, July 28, 2004 - 03:22 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I say Pacman's got the best idea. Sorry , but I don't touch the stuff because natural gas is good thing!!!
CHEERS! Beertracker

"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers

 

Midwest Brewer
Intermediate Member
Username: Midwestbrewer

Post Number: 282
Registered: 02-2003
Posted on Wednesday, July 28, 2004 - 03:25 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Repeat after me...

BEANO IS FOR FARTING PROBLEMS. NOT FERMENTING PROBLEMS.

What was the SG of your beer? I have had more than a few beers finish 1.018-1.020 and they were just fine. You said its a hoppy brew - I would think that FG would help to balance it out.
 

Mark Tigges
Member
Username: Mtigges

Post Number: 117
Registered: 03-2003
Posted on Wednesday, July 28, 2004 - 03:25 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well, actually given that this is a really hoppy beer, Norty, 1.020 wouldn't be the worst. But I think I'd prefer to experiment and gain some knowledge and perhaps a drier beer. I will still have the 5 gallons at 1.020. Allright, I'll go with half of what Dan L added. 1.5 tablets. This is to the secondary. With 1275. I'll give it a good rouse before adding and check it every day.

Thanks guys!
 

Tom Meier
Member
Username: Brewdawg96

Post Number: 125
Registered: 03-2003
Posted on Wednesday, July 28, 2004 - 03:29 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Beano is for you ass gas, not for your beer


Try making a fresh starter and pitching it into the other half and let us know which turns out better.


Disclaimer: I hardly endorse this event or product
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 261
Registered: 04-2003
Posted on Wednesday, July 28, 2004 - 03:32 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I think i'd follow dan's advice a little more closely than that if'n it's going to be an experiment.. you have the other half to drink anyway... use a single tablet, keep a good eye on it and keep good notes... oh yeah, and share the results here...


Gamn!!! i've went along with Dan again...

this post may contain some errors...
Damn Brewing's Fun!!!!
 

Mark Tigges
Member
Username: Mtigges

Post Number: 118
Registered: 03-2003
Posted on Wednesday, July 28, 2004 - 03:35 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Alright ... 1 tablet it is. down to 1.012 it is, it's just it's been in secondary for a couple of weeks now so I figured, more might be a little better than less. Dan must have a reason to suggest only 1 though.
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 262
Registered: 04-2003
Posted on Wednesday, July 28, 2004 - 03:37 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

curious... what was the OG?
Damn Brewing's Fun!!!!
 

Mark Bushey
Junior Member
Username: Spiff95

Post Number: 56
Registered: 03-2003
Posted on Wednesday, July 28, 2004 - 06:59 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

1.020...That shouldn't be bad if you're a fat slob who likes a doughnut in a pint glass! (see the Nottingham thread...)

Personally, I like doughnuts in a pint glass!
 

David S.
Junior Member
Username: Dsundberg

Post Number: 89
Registered: 04-2004
Posted on Wednesday, July 28, 2004 - 02:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've used three beano tablets in the secondary many times and I've never produced rocket fuel. I happen to like drier beers. The stuff works, but not that fast. Everyone acts like you have to plan on taking off of work in the afternoon to force cool you beer.

Keep an eye on it and keg/cool it when it gets where you want it.
 

Jared Cook
Intermediate Member
Username: Jared

Post Number: 362
Registered: 09-2002
Posted on Wednesday, July 28, 2004 - 02:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Do the enzymes continue to work on the sugars at low temps, and does it change the flavor of the beer? I realize that no more alcohol will be produced, but I'm wondering about the difference in taste from a complex sugar to a simple one.
 

Fredrik
Senior Member
Username: Fredrik

Post Number: 1435
Registered: 03-2003
Posted on Wednesday, July 28, 2004 - 03:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

> I'm going to Fredrik half of my batch ...

Hehe... I feel honoured, Mark :-)

I never tried beano, and I don't even understand what's in there that is useful because I looked a the beano specs and it sure doesn't appear to contain alpha amylase, but perhaps it contains an equivalent enzyme?

So assuming it's eqvuivalent to amylase. I have tried alpha-amylase on a ferment that stopped too early. I don't remember how much I took but probably a couple of spoons in 5 gallons or something. Anyway, it did work, the batch started bubbling again steady probably within 12 hours from adding the enzyme, then it bubbled at a fairly constant LOW rate for several days, slowly lowering the gravity. ( Then for reasons other than the amylase I flushed the brew down the toilet. If I would have waited it would have taken a couple of weeks to lower that gravity. I was just curious to find out if the amylase worked, I never planned to drink the stuff)

As I understand, the enzymes break down the dextrins to fermentable sugars which the yeast ferments, and thus produces a bit more alcohol too.

I am not aware of any way to stop the enzyme, just slow it by lowering the temp. At room temperature the halftime of alpha amylase at least is incredibly long so it wont break down much like it does in the mash. But the lower the temp, the lower the conversion rate I think. Also hopefully the yeast may drop out too. But maybe if you watch the gravity and to cool the yeast where you want to stop it, rack, and drink it quickly? Because if the amylase continutes to break down the sugars while the yeast is removed I think the beer may get a bit sweeter with time?

I've tried alpha-amylase to mash floor at room temp, and in 24 hours I had a negative starch/iodine test. But then I used alot of enzymes. Probably two table spoons in a litre of starch slurry. I figure the more you add, the higher speed of conversion. So if you add a little, and wait 24 hours, if the bubbling is too slow, add more?

/Fredrik
 

David S.
Junior Member
Username: Dsundberg

Post Number: 90
Registered: 04-2004
Posted on Wednesday, July 28, 2004 - 03:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've had "Beano beer" stay in the fridge for quite a while and it only gets better with age. I don't use it all of the time, but when I have (and that's been quite often), I've had good results with no off flavors.

That being said, I read posts where people describe flavors such as band aid, rocket fuel, fruity, etc. and I can't say that I've ever tasted them or even recognized them. Whenever I think I have an off flavor, I let the beer condition for a while and it seems to go away.

I suppose that I wouldn't be a good candidate for writing beer reviews.
 

Mark Tigges
Member
Username: Mtigges

Post Number: 119
Registered: 03-2003
Posted on Wednesday, July 28, 2004 - 03:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

To answer a previous question. It was a 1.057 beer. Had a bit of rye in it, which to my taste buds can do with a bit sweeter a finish to balance. But, with so low an OG I really would prefer it to finish below 1.015. It's too hot to brew here right now (think I convinced SWMBO to welcome a new refridgerator to our kitchen), and I only have half a keg of Milos Alt left. So, I would REALLY like to get these two carboys drinkable.
 

Midwest Brewer
Intermediate Member
Username: Midwestbrewer

Post Number: 283
Registered: 02-2003
Posted on Wednesday, July 28, 2004 - 03:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I think it is possible that Wyeast 1275 (Thames Valley) is your problem. I've heard a few people say that it has a tendency to drop out quickly. Before using the dreaded ass gas solution I'd hit it with some Nottingham first.
 

HEU Brewer
Junior Member
Username: Heu_brewer

Post Number: 58
Registered: 01-2002
Posted on Wednesday, July 28, 2004 - 03:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

There are other yeast strains out there besides Not that give higher attenuation levels and some even have a decent flavor profile!

WLP Dry English and Bedford (avail Sept - Oct) are two.

In a 5 gal batch I can hit the high attenuation levels given by WL without ... gasp... making a starter or using pure O2 to aerate

Part of the great thing about making beer yourself is that you don't need to add goofy additives.

(Message edited by heu_brewer on July 28, 2004)
 

Mark Tigges
Member
Username: Mtigges

Post Number: 121
Registered: 03-2003
Posted on Wednesday, July 28, 2004 - 04:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well, the other half was fermented with 1007 and it stopped at the same gravity. In fact I put the beano in the 1007. Maybe I'll ride by the lhbs and pick up a pack of nottingham for the other half. Gives me a tougher ride back home, and that's fun!
 

Paul Erbe
New Member
Username: Perbe

Post Number: 12
Registered: 05-2001
Posted on Wednesday, July 28, 2004 - 04:17 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Make sure you rehydrate the yeast and maybe even put it in a starter. I know not many do this with dry yeast but the patially fermented beer is going to be a pretty harsh environ for those new beasties to handle.
 

JimTanguay
Member
Username: Pizzaman

Post Number: 233
Registered: 02-2003
Posted on Wednesday, July 28, 2004 - 04:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Beano and WY1007. Did that once. Ended up at 1.004. Still have 1/2 a keg over a year that I'm not sure what to do with.
 

Mark Tigges
Member
Username: Mtigges

Post Number: 123
Registered: 03-2003
Posted on Wednesday, July 28, 2004 - 04:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Salvage the ethanol?
1004 would indeed be a bit too dry for me. I'll keep a close eye on it.
 

Hophead
Advanced Member
Username: Hophead

Post Number: 899
Registered: 03-2002
Posted on Wednesday, July 28, 2004 - 05:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

There ya go, some beers I like 1.004, and brew for this accordingly.

Yes, beano contains the enzyme alpha galactosidase (similar to alpha amylase in function). There is another anti-gas substance out there that is 'simethicone' or something, which will NOT do anything at all (to lower your FG).

I see no reason to add beano prior to secondary, as you should be able to get to your target FG using sound brewing technique. Emergency surgery is another story.

MWB, good to see your mantra sign again, been awhile...
 

Vance Barnes
Advanced Member
Username: Vancebarnes

Post Number: 869
Registered: 03-2003
Posted on Wednesday, July 28, 2004 - 06:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Obviously Skotrat is not around either......
 

Marlon Lang
Intermediate Member
Username: Marlonlang

Post Number: 324
Registered: 03-2003
Posted on Thursday, July 29, 2004 - 01:01 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Someone told me that they saw Scott riding on the Bill's nerf-bar.
 

Jeffery Swearengin
Intermediate Member
Username: Beertracker

Post Number: 279
Registered: 03-2002
Posted on Thursday, July 29, 2004 - 05:25 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Scott is probably still with his RatPack for their annual shindig which was held up North this year at Lake Sakakawea, ND. Just curious if they ever found a way to access the internet?
CHEERS! Beertracker

"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers

 

David Beckerdite
Member
Username: Darkislandfan

Post Number: 214
Registered: 04-2003
Posted on Thursday, July 29, 2004 - 05:35 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Though I have never used Beano I must admit if I was in need of a quick fix to lower my final gravity I would not be opposed to using it.

My 3 cents!
Each Day brings a new beginning....Thank God for beer!
David B
 

Dave Johnston
New Member
Username: Bigtattoo

Post Number: 41
Registered: 11-2003
Posted on Thursday, July 29, 2004 - 02:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've never used Beano but do regularly use Alpha Amylase enzyme powder for brewing, both in the mash tun and on occaision in the secondary. I use it in the tun when using low diastatic malts like brown malt in quantity. I've never had off flavors and it does convert the malts very well.

In using the AA powder in secondary I always try using my "stuck fermetation elixir" of yeast nutrient and yeast energizer in a pint of boiled water. Adding this and rousing the beer daily for a week usually will bring the gravity down with better control than the AA powder. When the "elixir" doesn't do the job then I add 1/2 teaspoon to 5-6 gallons, the intitial result is foaming right away and renewed fermentation within hours. Gravity usually drops to my expected final levels with no off flavors.

BTW I don't use Beano for my "gas" either.

Bring on the "flames"

BigT
 

PalerThanAle
Senior Member
Username: Palerthanale

Post Number: 1004
Registered: 04-2002
Posted on Thursday, July 29, 2004 - 02:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I only use beano when drinking a chili beer. Actually, I had a stuck ferment on a high OG beer and used a pint of brewhouse yeast slurry. It brought the og down to the desired level.

PTA
 

Vance Barnes
Advanced Member
Username: Vancebarnes

Post Number: 877
Registered: 03-2003
Posted on Thursday, July 29, 2004 - 08:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dave, where do you get the AA powder?
 

Mark Tigges
Member
Username: Mtigges

Post Number: 128
Registered: 03-2003
Posted on Friday, July 30, 2004 - 03:28 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Beano is for your ass ... my ass!

Two days, from 1.020 to 1.010, haven't checked the control, but I really don't think it's changed.

All you naysayers ... Beano works! Time to keg that beer up.
 

Kent Fletcher
Intermediate Member
Username: Fletch

Post Number: 426
Registered: 11-2002
Posted on Friday, July 30, 2004 - 03:58 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yes, keg it up and keep it COLD. That enzyme WILL continue to work.
 

Mark Tigges
Member
Username: Mtigges

Post Number: 129
Registered: 03-2003
Posted on Friday, July 30, 2004 - 05:24 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's in the fridge. The control dropped a point too. It was at 1.019.
 

Dave Johnston
Junior Member
Username: Bigtattoo

Post Number: 42
Registered: 11-2003
Posted on Friday, July 30, 2004 - 08:59 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Vance you should be able to get it from your LHBS if not "The Home Brewery" carries as I'm sure other mail order sources do.
 

Tim @ T-N-T BREWERY
New Member
Username: Timtntbrewery

Post Number: 8
Registered: 02-2003
Posted on Monday, August 02, 2004 - 12:03 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have recently tried several brews using Beano (2 tablets) and Splenda(1/2 to 3/4 cup)in the secondary, and had a very nice turn-out the first time. Everyone seemed to like it. The following batches turned out too sweet. This is all base on a article in BYO about "Low Carb" beers.

IHO experimenting is good.
 

Chris Colby
Member
Username: Chriscolby

Post Number: 229
Registered: 03-2003
Posted on Monday, August 02, 2004 - 03:09 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey Tim,
I wrote the "Low Carb" beer article for BYO. Glad to hear your first "BeSplendent" beer turned OK and sorry the following batches were too sweet. For the sake of some data points, how about telling us what you did on the first batch (beer style, FG, amount of Splenda, how sweet was it -- slightly overdone, noticably sweet, sickening) and subsequent batches?

In my test batches, the Splenda lent a fairly sweet edge, but not obnoxiously so. In order to get any mouthfeel benefit, I needed to creep towards the top of the acceptable sweetness range. (The nice thing about adding Splenda is you can stir it in to your bottling bucket a bit at a time and adjust the amount of sweetness to taste.)


Chris Colby
Bastrop, TX
 

Joel Gallihue
New Member
Username: Gallibrew

Post Number: 40
Registered: 02-2003
Posted on Sunday, August 08, 2004 - 05:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

>Wyeast 1275 (Thames Valley) is your problem. >tendency to drop out quickly.

I have heard that some of these strains perform better after repitching a few times. Generation one is most floculant.