Ok so 3rd brew and I'm still learning. I've just discovered my thermometer was a few degrees out and I've been mashing too high. The beer stopped at 1.022. This has been consistent in all the beers I have made. I added the alpha amylase enzyme to see if I could break down any extra sugars and it's going crazy.
My last beer I added half a packet and it only took a two points off so I thought I needed to add more.
I added a whole packet which was only 3-4 grams on Wednesday arvo and it still has a thick krausen on top. Current gravity is sitting on or just under 1.010.
Target gravity was 1.013
It's in my fridge set at 18 degrees. If I chill it right down to zero will it completely stop the ferment?
My last beer I added half a packet and it only took a two points off so I thought I needed to add more.
I added a whole packet which was only 3-4 grams on Wednesday arvo and it still has a thick krausen on top. Current gravity is sitting on or just under 1.010.
Target gravity was 1.013
It's in my fridge set at 18 degrees. If I chill it right down to zero will it completely stop the ferment?