Termination of Fermentation Early

[MSKBeerfan]

How often (If at all or all the time) are you terminating fermentation prior to completion?

I have had a number of brews where the Yeasties each so much of the sugar the final product is actually dry...
While I love High ABV, but the goal is to achieve an equal balance of flavor, sweetness and ABV.

Curious as I have two 5 gallon batches of an imperial Stout in fermentation.

Thx

 

[cmoewes]

Is it dry to taste or are you getting a really low final gravity? I don't think I've ever had a beer go so dry that it was an issue.

What type of yeast are you using? Are you doing all grain for extract?

 

[ChelisHubby]

You should raise your Mash temperature 3 degrees or change your yeast!

 

[Electrake]

like Chelis said, boost mash temps 2+ degrees, or use a less attenuative yeast

 

[MSKBeerfan]

Thanks very much, I am an all grain brewer,

Typically use Dry yeast - British Ale Yeast that I hydrate with wort, oxygenate and pitch.

Will try it with this batch currently in fermentation and see what that does. I have had instances where the final SG is really low.
I also have played around with raising mash temps to try and get a less fermentable wort.

But I do love ABV...