Loading ...
Sorry, an error occurred while loading the content.

42223Re: beano in the mash

Expand Messages
  • waljaco
    Apr 4, 2012
      Beano is alpha galactosidase - you use it with malt or equivalent enzymes to get more conversion. In the recipe below beano by itself would be insufficient.
      wal

      --- In new_distillers@yahoogroups.com, "chartreusesky" <childred@...> wrote:
      >
      > Willy,
      >
      > I can't help out on the potato bit, but beano has been used in the beer homebrewing community before. Basically it's an enzyme that helps break down complex sugars into simple sugars that the yeast can use. So it should help push a mash with more unfermentables towards a higher final gravity.
      >
      > Cheers,
      > Chris
      >
      > --- In new_distillers@yahoogroups.com, "lostwilly929" <lostwilly929@> wrote:
      > >
      > > I've been playing with potatoes trying to make a traditional vodka...so far no luck. In my research I did come across a complicated mash recipe where the potatoes are (cleaned, bad spots cut out) ground and pressed. The leavings re-hydrated in steps, pressed and washed after steeping at 118 and, again at 150 degrees. Finally the leavings are boiled, mashed to paste and when everything is cooled to 75 degrees mixed to a total volume of 3+ gallons (using 5 pounds of spuds to start with).
      > >
      > > Once it was all mixed, yeast nutrient added, my sp.gr. was 1.012..and hour later 1.020. Might be on to something with this technique.
      > >
      > > I'd also read that Beano (yes the gas pill) could be added to the mash to help break down the starch to simpler sugars...to my 3 gallons I added 2 crushed tablets, 1 TBS of bakers yeast, and 1 cup of sugar (for shits and giggles). 12 hours later I have blown the fermentation lock off twice, even though there is about 6 inches of head space in the fermenter. The foam being generated is quite thick and has potato pieces in it blocking the vent tip. I've added a TSP of butter to the mash (this has settled the foaming quite a bit) and she's just bubbling away.
      > >
      > > Any one else been down this road, or, parts of it? Esp the Beano and spud prep.
      > >
      > > Willy
      > >
      >
    • Show all 12 messages in this topic