If you keg or otherwise aren't worried about bottle bombs, I'd call it attenuation control. Actually, that is what I call it. If I have a beer, say a stout, that I know was mashed a little low (152 instead of 154, for example) and I'm using an attuetive yeast like S-05, I'll keg and crash the beer when it gets to a certain gravity- maybe 1.016. That essentially stops fermentation as long as I keep the keg cold enough. As I typically don't crash for very long and keg slightly cloudy beer I do get a notable amount of yeast trub in the keg. I'm working on that, though. Kyle