My buddy recently brewed a hoppy APA and probably under pitched a smack pack of 1056. It seemed to stall out at 1.026, but he only habit on the yeast for a couple of weeks. He recently pitched it onto a US05 cake, and he told me it came down to 1.020, but seems to have stalled again.
We are wondering if he missed his mash temperatures and ended up with too many unfermentable sugars. He tasted it and says it is too sweet and he wants to try AE.
The instructions say use 1tsp, but we want to know if there is any way of controlling the amount of conversion, and subsequent fermentation. Maybe allow it to ferment till its taste is where he wants it and then chill it to stop the yeast?