Originally Posted by nduetime
out of curiosity, what might one do if they want to keep it from fermenting all the way down? say i wanted to keep just a little sugar there to play with the spices? would i just crash cool it when i get the FG to where i want it? any other way?
Yeah you can just cold crash it when it hits your desired gravity. You could also mash at a higher temperature to leave more unfermentable dextrins in the wort. Or you could boost the amount of unfermentable grains in the recipe, carapils or other crystal malts.
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