tag:blogger.com,1999:blog-826287279205284917.post6977452272198639036..comments2021-01-29T13:53:00.426+00:00Comments on Plot 66: The People's PintMark Nhttp://www.blogger.com/profile/18086235759157741876noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-826287279205284917.post-83166567005459771802010-07-12T10:44:28.193+01:002010-07-12T10:44:28.193+01:00Thanks Rob. I did mean to force cool it but the ye...Thanks Rob. I did mean to force cool it but the yeast went mental, climbing out of the fermenter. By the time it had settled down it was already at 1012. I like your idea of changing the base malt. Perhaps I'll try that if I give it another go sometime.Mark Nhttps://www.blogger.com/profile/18086235759157741876noreply@blogger.comtag:blogger.com,1999:blog-826287279205284917.post-91252983698393440722010-07-10T18:14:18.138+01:002010-07-10T18:14:18.138+01:00I have had the same problem with low abv beers, it...I have had the same problem with low abv beers, it always ends up fermenting out more than I want. If you tried using a munich malt or mild ale malt as a base malt (less nitrogen), or bulk it out with caramel malts (increase the unfermentables) it could help. Other than that you could always try underpitching your yeast trying to stop the fermentation early by forced cooling. This is what I do but don't always catch it in time.Robhttps://www.blogger.com/profile/15686907092077149244noreply@blogger.com