How to reduce FG?

[YH Han]

I made a lager recipe and i wanted to make beer with high volume a bout 6.5-7% and a low Fg. Lower than 1.010
But lowering the fg was too difficult for me
Maybe if the atteunuation is more than 82%,i can set the desired Fg. I dont know the exact way
Maybe is it possible to add more Yeast to beer? Or is there another way to reduce Fg?
Og is 1.061

 

[Brew_DD2]

Mashing at lower temperatures, using enzymes, and usong simple sugars will all results in a beer with a lower FG.

 

[YH Han]

Mashing at lower temperatures, using enzymes, and usong simple sugars will all results in a beer with a lower FG.

Thank you for reply
I've also considered sugar or sugarcane, but don't these affect the taste of the beer?

 

[Brew_DD2]

Any measure to reduce the FG could have an effect on the taste of the beer. What reason do you have for wanting to reduce FG? I assumed it was because you wanted a dryer tasting beer.

 

[YH Han]

Any measure to reduce the FG could have an effect on the taste of the beer. What reason do you have for wanting to reduce FG? I assumed it was because you wanted a dryer tasting beer.

Yes right i want dryer tasting beer I mean I don't want the sugar to change the taste of the beer but If the effect of adding sugar isn't that great, i might consider it. How does it taste different when sugar is added?

 

[Brew_DD2]

Yes right i want dryer tasting beer I mean I don't want the sugar to change the taste of the beer but If the effect of adding sugar isn't that great, i might consider it. How does it taste different when sugar is added?

Table sugar (Sucrose) or Dextrose is commonly used in a variety of styles where a dryer finish is desirable, such as: Belgian Golden Strong Ale, Dubbels, Tripels, and DIPAs.

 

[scomet]

Type of yeast and good management of same.
Temperature control across the process
Cleanliness and sanitation
Etc etc etc, lots of little things add-up
I got my last bitter down to 1002, 1004 is normal, they used to finish at +1012 (I brew 7% beers)
I like my 'house bitter' dry and bitter! Read lots, the brewing series is good, malt yeast hops & water. Good luck - Scomet

 

[Richard_H]

I have found that when my FG is higher than expected if I slowly increase the temperature for a week the beer will have dropped a few more points.
Adding yeast does work but IMO its a waste unless the FG is miles off or your brewing a big beer, plus you could end up with bottle bombs if all the extra yeast kicks off with the priming sugar!
If you brew all grain then I would echo the comment above about mashing at lower temperatures

 

[obscure]

Assuming that you are brewing all grain play around with your mash temperature on a couple of occasions I have mashed too low and ended up with a beer around about 1.001 (not that this is something to aim for but your mash temperature would have an impact).