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Old 11-20-2013, 02:20 PM   #1
troglodytes
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Default Stopping Fermentation Early

So, I've read all the threads about people worried about stuck fermentation and the possible finickiness (is that a word) of WLP550 over the last week+ to get full attenuation. I want to purposefully focus on the opposite by stopping fermentation before completion. I have brewed a hop forward rye and wanted to use the WLP550 to impart some additional spicy notes to accentuate the rye, but keep the fermentation pretty low temp to minimize fruity characteristics, but high enough to keep a balance. The issue is that if given time the WLP550 will continue fermenting for probably another week and a half to a FG of 1.009. I want to keep a decent body and mouthfeel to this rye without drying it out too much should I just crash the primary once it hits my desired FG to make the yeast go dormant? I still want semi-clear beer and no bottle bombs, so I don't know what the ramifications of cold crashing then bring the beer back up to 70 for bottle conditioning will be for a yeast that is not necessarily finished with its work.

Some batch info is:

AG Belgian Rye IPA
5 Gallons
Mash Temp: 152 for 60 mins
OG: 1.060
Current Grav: 1.018
Desired FG: 1.014-1.016
Fermentation Temps Steps so far:
2 Days @ 64
3 Days @ 66
5 Days @ 68

By the way, the taste I took off the hydro reading this morning is phenomenal and not overly sweet. It really is a few grav points away from where I want the finished product to be.

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Old 11-20-2013, 03:30 PM   #2
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The only way to pull off what you have in mind is to pasteurize the beer to kill the yeast and then force carbonate it in a keg. If you cold crash it now it will put the yeast to sleep and when you bottle the beer and warm it to get it carbonated they will wake up and continue to ferment. You'll be lucky if you beer only ends up overcarbonated but the likely result is bottle bombs.

Let this beer ferment out all the way and then bottle it. You may be surprised at how well you like it. If you don't like it, make a new batch and mash higher so you get more unfermentable sugars to keep the FG higher.

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Old 11-20-2013, 04:11 PM   #3
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Thanks RM-MN. That's what I thought would be the answer, but since I've heard from sources that the WLP550 really dislikes the temp drop and they are hard to re-activate once they go dormant, I thought it might be worth a try. I'm not going to create bottle bombs just to gain a little body, though, so I'll see where this bad boy turns out.

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