Sam Adams Cream Ale Clone Question

[a_w_taylor]

I brewed an AG SA Cream Stout clone one week ago. I tested the Gravity this weekend at 1.022 - the sample was pretty slick with diacetyl but I liked the flavor. I used the Wyeast 1968 London Ale ESB and the recipe from Beer Captured.

I will be gone through the weekend so it won't get to the keg until next week.

I have a couple things running through my head:

1. keg condition and carb with some LME to keep me from getting over-zealous and drinking green stout
2. force carb and make myself be patient!

and here is the one I am curious about...

3. I mashed @156F to keep a fuller mouthfeel and the 1968 doesn't attenuate super high. If I were to toss a bit of pacman slurry into the keg and keep it around 60F would that get me a few more points off the gravity and carbonate in the process? or do you think it would dry out too much?

Cheers

AT

 

[Pappers_]

My cream stout always ends up around 1.020 - I don't think I'd want it to be much less, your SG sounds about right as-is.

If you've got diaceytl flavors, you might consider letting it sit for a while to let the yeasties try to clean that up. You could help the yeasties by raising the temp a little, to 70ish.