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Old 11-02-2010, 08:15 PM   #1
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Default stopping fermentation?

A bit different than similar topics I found while searching- what would be the best way of permanently stopping the yeast mid-fermentation without significantly altering the chemical makeup of the beer? Wary of using heat for that reason. Beer does not need to be drinkable.

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Old 11-02-2010, 08:31 PM   #2
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I don't understand... your not gonna drink it?

Camden tablets will kill your yeast and stop the ferment. But why would you want to do that?

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Old 11-02-2010, 08:34 PM   #3
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Originally Posted by maida7 View Post
I don't understand... your not gonna drink it?

Camden tablets will kill your yeast and stop the ferment. But why would you want to do that?
I thought about cambden, but wouldn't that alter the chemical makeup of the beer?

Actually heat wouldn't, it would just evaporate the alcohol away...that wouldn't significantly change the beer.
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Old 11-02-2010, 08:36 PM   #4
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I don't understand... your not gonna drink it?

Camden tablets will kill your yeast and stop the ferment. But why would you want to do that?
i'd like to take samples of a beer over its fermentation period plus a week or two afterwards, then measure the vicinal diketone levels and plot how it progresses over time. of course, if the yeast in the samples i take are still working it won't work.
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Old 11-02-2010, 08:37 PM   #5
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I thought about cambden, but wouldn't that alter the chemical makeup of the beer?

Actually heat wouldn't, it would just evaporate the alcohol away...that wouldn't significantly change the beer.
You see, I think removing the alcohol is a bigger change. But I may have different goals then the OP.

So really to give a good answer we need to know what your wanting to achieve
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Old 11-02-2010, 08:39 PM   #6
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I thought about cambden, but wouldn't that alter the chemical makeup of the beer?

Actually heat wouldn't, it would just evaporate the alcohol away...that wouldn't significantly change the beer.
i thought i had read that campden tablets wouldn't stop fermentation, only stop the yeast from reproducing, but maybe i am confusing that with potassium sorbate. the problem with heat is i think diacetyl will evaporate as well- but maybe i'm wrong.
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Old 11-02-2010, 08:44 PM   #7
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i'd like to take samples of a beer over its fermentation period plus a week or two afterwards, then measure the vicinal diketone levels and plot how it progresses over time. of course, if the yeast in the samples i take are still working it won't work.
send Charlie Bamforth an email cwbamforth@ucdavis.edu He will probably be able to help you.
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Old 11-02-2010, 08:46 PM   #8
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i thought i had read that campden tablets wouldn't stop fermentation, only stop the yeast from reproducing, but maybe i am confusing that with potassium sorbate. the problem with heat is i think diacetyl will evaporate as well- but maybe i'm wrong.
I would think either cambden or sorbate or any chemical would alter the beer. But that's why trying to figure out your goal would be helpful.

But I'm not sure there is any way to truly stop the yeast without altering the beer. Except maybe killing the yeast off by having the attempt for ferment a high grav wort.
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Old 11-02-2010, 08:46 PM   #9
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Chill it down below 35 F.

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Old 11-02-2010, 08:50 PM   #10
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I would think either cambden or sorbate or any chemical would alter the beer. But that's why trying to figure out your goal would be helpful.

But I'm not sure there is any way to truly stop the yeast without altering the beer. Except maybe killing the yeast off by having the attempt for ferment a high grav wort.
"not alter" is probably the wrong term, I just meant that I didn't want to evaporate things by using heat.
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