Hi guys n girls
I've just come back from a holiday in Canada and while I was there
I bought a shit load of beano but am not sure how to use them
What temp should it be added to the mash?
Should it be at around 40deg as it would be in your body
Or does the enzyme actually work better at a different temp
Does any body use these for there mash as well
Any help would be great
Cheers :handgestures-thumbupleft: