Originally Posted by AznDrgn
Thanks for the quick responses!
Unfortunately I won't be able to refrigerate these kegs until Thursday but I have been force carbonating them at room temp so they should be ready to go as far as that. I don't like fake sweeteners and I don't have access to micron filters so it looks like I will need to kill off the yeast. I use Kmeta for wine, I assume that will work the same for beer? I'm still left with the question of weather the lemonade itself will need to be refrigerated once it is mixed with the beer?
LandoLincoln, The most important part is the kegging, the bottles were just going to be "thank you" gifts for people working the wedding.
Remember that k-meta doesn't kill wine yeast or ale yeast- that's why winemakers use sulfites as those yeast are tolerant of sulfites.
Sorbate doesn't kill yeast, either, but it inhibits yeast reproduction so once fermentation has stopped, and the beer (or wine) is clear, it can be racked off of the yeast and sorbate added. Then, fermentation won't restart (hopefully). It doesn't work very well with beer, because there is still of ton of yeast in suspension almost always except in something like a lager (or in the case of filtering).