Added See Also
*Beano: aka enzyme additions, the “ultimate” solution is to generally be avoided if at all possible. This product breaks down, and continues to break down complex, non-fermentable sugars in your wort into simple fermentable sugars thus increasing attenuation. There is no problem adding enzymes to your mash, just make sure you understand the results you get. But if you are trying to correct a situation such as you mashed too high and you discover this when fermentation stops well before you wanted it to and add it to your “Secondary”, the problem is stopping it. Nuff said!!