ChickenBeer
Well-Known Member
I recently was in a brew pub talking to the brewmaster there who let me know that they ferment their beer all the way down to 1.001. So became interested to know how your home brews get down to. For me dependent on style I usually get everything down to about 1.010-1.008 where my reading had previously told me was perfectly acceptable. Other than time does any one have tricks to get down to 1.001 or does this seem like a futile waste when we could be drinking perfectly good beer?