Schoeny
Member
I am planning a fruit beer recipe using beer smith and the estimated FG is 1.007. I plan on using WLP 060 the American ale blend. This has become my house yeast and I am very familiar with the attenuation I am able to get with it. The problem is I would like to stunt the yeast and try to stop it at about 1.012 or 1.010. I plan on adding copious amounts of fruit in the secondary and my fear is that it will dry out even further(not desired). Any additions to the wort pre or post boil would be welcomed.