Protos
Die Schwarzbier Polizei
Gentlemen, I'm trying to clone an old recipe that requires a Final Gravity of 1.030 (OG is 1.088, all-malt, no adjuncts). It's obvious the yeast in the original recipe is a much lower-attenuating one than any of what we have today. No ways to get such a high final gravity however I alter my mashing schedule (Lactose, Maltodextrine and other non-fermentables are out of question because that's a clone).
My question is, what methods you might suggest for terminating fermentation at a desired FG?
Pasteurisation? Adding some yeast-inhibiting chemicals? Or something else?
My question is, what methods you might suggest for terminating fermentation at a desired FG?
Pasteurisation? Adding some yeast-inhibiting chemicals? Or something else?