Originally Posted by sudndeth
I brewed a 10g batch and split it pitching two separate yeast in two 5g carboys. I figured the sugars a lot to do with it, but I figured the yeast would reach a certain point and just die off leaving me with a FG of around 1.010 - 1.005. Maybe I'm not understanding this too well.
Well, the yeast don't die off- they're still alive but just dormant when the fermentable sugars are gone. In most beers, that's usually 1.008-1.016 or so. But in a beer with fermentable simple sugars, you could get lower. A low mash temp also creates a more fermentable wort (more easily fermentable sugars vs. long chained sugars). With a recipe with 4 pounds of simple sugars, and mashed at 148, it would be possible to get a low FG and a super dry beer.