Beano can be used to break down some more complex sugars, but because it's an enzyme, it won't stop unless the beer is heated enough to denature it.
Ashton Lewis covers Beano in the second article on the following page. http://www.byo.com/stories/wizard/a...-wizard/343-bubble-troubles-a-beano-mr-wizard
I believe BA mikehartigan reported doing it a few years ago with poor results. Perhaps you could contact him for more details.
I tried beano in a beer that finished really high (like 1.035), very bad results. end up with lots of bottle bombs. like some one said before, is an enzime so is goignt to keep converting your complex sugars in to fermentable sugars until the there is nothing else left. why do you ask? how stuck is your fermentation? what was the recipe? maybe we can help you.
I used it a few years ago. The results are highly dependent on your perspective. If your beer finished high and you want to kickstart the attenuation, the results are nothing short of stellar! If you prefer beer over fizzy, yellow, weak Vodka, then the results are awful! The enzymes break down virtually all of the complex sugars, giving the yeast something to eat. The Beano and the yeast will just keep going until there's nothing left. A smaller dose will simply take longer. As was said above, you can denature the enzymes with heat, but that seems like a PITA. I understand you can also stop the process by chilling the beer. Maybe, maybe not. The bottom line is I wouldn't recommend it.
It was just an idea that was tossed at me because I have a Double Chocolate Oatmeal Stout that finished too sweet and but I figured that would be weakened by the conditioning, however this was not the case. One of the guys in my brew club had asked if I have ever tried Beano and my reaction was WTF! I took a chance and re-pitched with champagne yeast and it seemed to take care of the issue. I read a quite a bit on the beano addition into the wort prior to boil as well as utilization through the secondary. From what I understand the enzymes that are in Beano are the same enzymes used to create a lower carb beer. Pretty interesting.
