Low Carb Powders

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I had read on a website about a low carb powder
(http://www.iwantmybeer.com/index.html?target=dept_14.html&lang=en-us), added
while pitching yeast, and added again at 2nd stage.  This stuff is supposed to
reduce carbs up to 85%, but doesn't seem to have anything to do with barley
malting, malting temperatures, etc., all the typical stuff that impacts carb
counts in beer.  Does anybody have any experience with this stuff?



Re: Low Carb Powders
snip all

Either something funky is suddenly happening to my computer, or your
post has no word-wrapping in it.  Never had this happen before.

Anyway, I'd sure like to hear if anyone has tried this low-carb powder
additive.  I don't see how it could possibly work other than by breaking
down the unfermentable sugars into fermentable ones that are then
fermented by the yeast -- something like adding beano.  But from all
that I've read, that results in a very dry beer with little mouthfeel
and malt flavor.  Anyone have any ideas about what this new powder might be?

Thanks.

Bill Velek


Re: Low Carb Powders
Bill Velek wrote:
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My guess is amylase enzyme...and you're right about the effects of it!

    ---------->Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: Low Carb Powders
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Sounds like Beano to me.  The same Beano tablets that reduce gas in your
intestinal tract contain enzymes, which, when added to beer, will break down
complex sugars into simpler ones, allowing more sugar to be fermented.
Everybody around here seems to think it's a bad idea, but from what I've
read in BYO magazine and other sources, it's really not all that bad... it
should cut your final gravity roughly in half; for example, if your final
gravity is stuck at 1.012, you might be able to get it down to 1.006 if you
add enzymes such as Beano.  I have yet to try it myself, but I am tempted,
since I usually use a high percentage of poor-fermenting extract in my
recipes (scold me if you will, but it sure is convenient), and often end up
with a final gravity of around 1.018, which is great for mouthfeel, but not
quite where I want it to be all the time.  I mean, how many recipes are
actually supposed to end at 1.018?  Not many.  So one of these days, I'm
going to try it... on a 2.5 gallon batch.  (Then if it gets screwed up, I
don't feel as bad if it's only 2.5 gallons.)

My 2 cents.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --  
Genesis, 1973-ish



Re: Low Carb Powders
David M. Taylor wrote:

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snip

"Beano" is amyloglucosidase, and it's used to make sugar-free beer for
diabetics.  'Sugar free' = 'no carb'.

http://www.distillery-yeast.com/amyloglucosidase.htm
If I was going to try anything, I'd first buy a small package of Beano
before I'd spring for a quantity of some 'powder' that I might not like
nor use again.

Cheers.

Bill Velek


Re: Low Carb Powders
On Thu, 07 Oct 2004 13:28:45 -0500, Bill Velek

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Beer that doesn't fart? No way.



Re: Low Carb Powders
On Wed, 06 Oct 2004 13:11:53 GMT, "Bill The Cat"

Quoted text here. Click to load it
(http://www.iwantmybeer.com/index.html?target=dept_14.html&lang=en-us), added
while pitching yeast, and added again at 2nd stage.  This stuff is supposed to
reduce carbs up to 85%, but doesn't seem to have anything to do with barley
malting, malting temperatures, etc., all the typical stuff that impacts carb
counts in beer.  Does anybody have any experience with this stuff?

As an experiment I stopped drinking beer for 6 months to see if the
alleged reduction in carbs manifested itself in my weight.

It had no effect whatsoever on my weight. There is no such thing as a
beer belly.



Re: Low Carb Powders
Six months, eh?  Wow, way to take one for the team!  That's a true sacrifice
in the interest of science, and you're a stronger man than I.  Good on ya.
*raises glass*

JT


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Re: Low Carb Powders
On Mon, 11 Oct 2004 23:04:00 -0500, "Jason Torrick"

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Yeah, but I am making up for it now.

Why do you think I set up the kegerator.



Re: Low Carb Powders
On Wed, 06 Oct 2004 13:11:53 GMT, "Bill The Cat"

Quoted text here. Click to load it
(http://www.iwantmybeer.com/index.html?target=dept_14.html&lang=en-us), added
while pitching yeast, and added again at 2nd stage.  This stuff is supposed to
reduce carbs up to 85%, but doesn't seem to have anything to do with barley
malting, malting temperatures, etc., all the typical stuff that impacts carb
counts in beer.  Does anybody have any experience with this stuff?
Quoted text here. Click to load it

I have been brewing with Beano tabs since I read about it in the March
2001 issue of BYO. While it does lower the FG and increase the alcohol
content, it also thins the Brew a little. In the May-June 2004 BYO
issue they have an article "Making Low-Carb Homebrew" that also has
several recipes.

The article advises to compensate for the carbohydrates the Beano
takes out, add some of the new no-calorie sweetener, Splenda. This
will put back the mouth feel that the Beano removed without changing
the taste, etc.

My normal drinking brew is an English Dark Mild in 6 gal batch using 2
beano tabs. Following BYOs formula, I added 1 cup of Splenda to my
priming sugar at bottling time. (Note Splenda is ment to be swapped
with sugar on a per volume basis. the pakage I bought is 9.7 oz,
equivalent to 5 lbs.] Was a little a little worried about bottle
grenades so bottled in plastic bottles even though BYO said it would
not ferment.

Worked great, tastes great.

Pete

 



Re: Low Carb Powders
On Sun, 10 Oct 2004 13:44:10 -0400, Pete <> wrote:

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Jeez, how can you fuck up homebrew so much. <YUK>



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