I love to drink my husband’s homebrew. But, as with many women, I like to watch my girlish figure. In the March 2001 issue of BYO, I read an article about the use of Beano tablets in the fermenter to lower the carbohydrates. Noticing that I have been having to work a lot harder, watching what I eat and exercising to keep my weight down, my husband decided to try to help me out and make a batch of Beano beer for me. It tastes great as he made my favorite IPA with lots of hops, but I was wondering if this method has been tested to find out if the resulting beer really has a lower content of carbohydrates. The recipe and mash schedule is as follows: 6 lbs. (2.7 kg) pale malt, 0.5 lbs. (0.22 kg) Munich, 0.5 lbs. (0.22 kg) dextrine, 0.25 lbs. (0.11 kg) wheat and crystal malt for color. It was mashed at 140 °F (60 °C) for one hour, then 150 °F (66 °C) for 30 minutes. Four Beano tablets were added to the primary fermenter for a 5 gallon (19 L) batch. I understand that the Munich is as fermentable as the pale malt, but I am wondering how much the crystal, dextrine and wheat might contribute to carbohydrates. Will the Beano tablets take care of this? Please help me, Mr. Wizard! I sure would like to know if this really works.
Mr. Wizard respons: Beano Brau . . . now that’s a real blast from the past. I remember reading this article and thought the idea seemed credible, but never gave it a
This is the question that every brewer who bottles their beer wants answered, and the answer depends on your bottling techniques. When carbonated beer is bottled, the shelf-life clock starts ticking. With