I have heard that Beano can be used to restart a stuck or incomplete fermentation and lower the final specific gravity of the beer. Should I consider using it?
The anti-gas medication Beano contains an enzyme very similar to the amylase enzymes in malt that convert starches to sugars. Beano in liquid or tablet form (or amylase enzyme powder) can be added to help the yeast digest the more complex sugars in the wort or beer. The main problem with doing so is that it can be unpredictable and result in a very alcoholic and thin (lacking in body) beer that requires a very long time to age in order to become drinkable. The best protection against poor fermentation is to pitch a large population of healthy yeast and aerate the chilled wort well. The addition of enzymes occasionally has its place in specialized circumstances but should be considered a very radical and risky option for beginning brewers.
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