Originally Posted by Androclese
Sounds good, thanks for the advice.
So what sort of ABV bump have you seen by doing it this way?
I have only done this once and it was just one factor that I've changed so my lower FG's can't be pinned to one source. I had the problem of too high FG's on my Belgians, which should generally be drier that English, Scottish and Amercan Ales. T solve this problem I have been using a suite of new actions.
Always do a yeast starter, or make the first batch a sub 1050 beer.
Mash low varying the heat through the mash. 146 - 152 and back again over an hour.
Add any sugar or syrup to primary after the head begins to fall.
Don't be in a rush to end the ferment. Let it sit in primary, or secondary until all activity ceases.
Using these techniques I have managed to move my FG's down roughly 5 - 10 points.