Originally Posted by bwittman
You actually put the dry ice IN the juice. It just evaporates into CO2.
Thats what I thought you were getting at and I don't see how that would help. First of all the cooling would be short lived. Second The CO2 from the dry ice would be comparable to what the yeast already put in there them selves so I cant see any slowing there, AND if the extra CO2 did slow down the yeast, again the effect would be short lived as the the CO2 would dissipate fairly quickly. Also by adding dry ice directly to the brew you run the risk of contaminating what you are working on.