Some may call it plagued, some may call it lucky. My beers have been attenuating down to 1.005-1.008 on my last 3-4 batches. Most likely due to my pitching a mountains worth of ale yeast from the prior weeks batches. This has more than made up for falling short of my OG target, and resulted in some clean, dry, crisp beers.
Now however, I'm getting ready to brew a fast Oktoberfest style ale. I want it malty. I want it sweet. I want it smooth.
I'm going to use a low attenuating yeast, but I'm considering tossing in some camden tablets to cease the fermentation when I hit the 1.017 range (starting G will be about 1.053).
Anybody have any thoughts on killing the yeast at a 1.017 range?
Oh...and I keg and force carb so no need for yeast to carb it up.
Now however, I'm getting ready to brew a fast Oktoberfest style ale. I want it malty. I want it sweet. I want it smooth.
I'm going to use a low attenuating yeast, but I'm considering tossing in some camden tablets to cease the fermentation when I hit the 1.017 range (starting G will be about 1.053).
Anybody have any thoughts on killing the yeast at a 1.017 range?
Oh...and I keg and force carb so no need for yeast to carb it up.