rdkopp0153
Well-Known Member
I recently found a +5 error in my mash thermometer, meaning that instead of mashing at what I thought was 154F, I was actually mashing at 149F. I would prefer this beer (Brown Ale) doesn't attenuate out that dry. I'm 3 days into fermentation and was wondering if you can force stop a fermentation? I keg, so I wouldn't need active yeast to carbonate.
Has anyone ever tried this? Or is it best to just drink a thinner beer and brew it again next time with an accurately calibrated thermometer?
Has anyone ever tried this? Or is it best to just drink a thinner beer and brew it again next time with an accurately calibrated thermometer?