So yesterday I picked up a Dundee variety pack which I had never tried and have to say was pleasantly surprised. All three that I tried had great flavor and the stout had a nice mildly sweet taste as well, which got me to thinking about my Oatmeal stout.
It has good flavor but is dryer than I would like. According to my notes it went from 1.049 to 1.014 before bottling.
So my question is: Do you all constantly monitor your fermentation and manually halt it to prevent a beer from getting too dry?
And if you do halt it, won’t you have a potential over-carb condition once it’s bottled/kegged and the beer comes back up to a higher temp?