an apple pie ale I'm going to be making. I've done an Apple Pie ale twice and both times was a bit disappointed in the results. I've found that the yeast eating the sugars in the cider left the beer a bit too dry and tart. So, I'm going to be kegging from now on since I got my kegerator and thought about trying this again with great excitement since I have more options to keep the sugars in the cider. Being I don't need the yeast active for bottle carbing I was wondering about stopping fermentation. From what I've read there doesn't seem to be a pill that simply kills off all the yeast but then I realized... after fermentation the beer will be kegged and force carbed at around 34 degrees or so. So wouldn't that affectively stop fermentation anyhow for ale yeast?? I'll probably be using Safale US05 and the lowest optimum temp on the website says 59 degrees. What say you all?