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Chris Colby wrote:Beano is good at turning dry beers into very dry (low-carb) beers. Beano doesn't contribute any off flavors, but it does thin out the mouthfeel of the beer.
To offset the extreme dryness, maybe additional malto-dextrin?
Rick Bowman wrote:Ok, thx Chris. I do prefer a dry, not sweet beer. I can't drink dark beers, too sugary for me. To offset the extreme dryness, maybe additional malto-dextrin? Rick
the4th wrote:Beano will not ferment Lactose so you could use a little of that to build up some mouthfeel. The problem would be the sweetness you're trying to get rid of. I made a beer that started as a darker Scottish Ale that was going to have a pretty sweet finish. I used beano and the beer turned out great. It did dry the beer out, but it fits with the other flavors that are there. Gravity went from 1.079 to 1.003. (10.1% ABV)
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