well i guess i should read up on how to acheive the F.G. that i want. cause from what i've done so far - i would just pitch the yeast and wait. secondary carboil after a week or so. and what ever f.g. i get - i get. it could be 1.000 or it could be .98 . i don't know how i get them but i onviously understand that its the yeast easting the sugars and the longer i leave it in the carboil with the ideal temp and nutreants for the yeast the more they are going to eat untill there is nothing left.
so...my question is how do i control where my f.g. stops if i DON'T want it to go all the way to 1.000. brown ales and many other beers their f.g. is at 1.010 -1.020!
is the f.g. controled by the ammount of the yeast that i pitch? do i kill the yeast with some tablets they use for wine...however if i do that i can't prime the bottles.