Is it possible to stop fermentation to a target final gravity by chilling it to near freezing, kegging it, and never letting the temperature rise? For instance, if brewing a style that is not supposed to finish dry at near 1.000.
Halting a fermentation is certainly possible and some brewers do indeed use this technique to produce beer with residual sweetness. I don’t think you are looking for residual sweetness, but the topic
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