Ok, I’d like some fermentation/byproduct clean up opinions. The “rule of thumb” is let beers sit for 2 weeks. My question is, if in say 5-7 days you’ve hit your expected OG, how do you stop fermentation without impacting any byproduct clean up, off favors, etc? Just because you hit your expected OG doesn’t mean the yeast are done, they still have a job to do.
Maybe it’s my mashing processes(another conversation so don’t take us down that road LOLOL) but I’ve have attenuation 85% or better often on yeast like 1056. This makes some of my beers drier and thinner than I’d like. So my thought is, stop fermentation when I’m happy with product at the preliminary measuring and tasting phases during fermentation.
So how do I stop fermenting without rushing the clean up stages?