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Old 04-26-2013, 01:30 AM   #1
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Default Beer and lemonade, in the keg?

For this summer, I want to have a light Wit beer, mixed with lemonade. Could I just mix lemonade and beer in the keg? Carbonate them both together?

Of course I could just serve lemonade on the side, but it would be great if I can keg lemonade and beer together.

edit: I can see that the sugar in the lemonade could restart fermentation, but if we drink it really fast (weekend at the lake), that shouldn't be a problem.

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Old 04-26-2013, 03:36 PM   #2
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If you want a lime type wit, then use lime zest to primary, not lemonade.
I have successfully brewed this few times, recipe found here.

Thanks,

Nilo

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Old 04-26-2013, 04:24 PM   #3
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No, what I want is a mix of lemonade and beer, not just a flavoring. Like a shandy. But could I keg it together?

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Old 04-26-2013, 04:51 PM   #4
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Add a stabilizer like potassium sorbate to prevent fermentation from starting again and then force carb the mix.

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Old 04-26-2013, 04:57 PM   #5
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+1 to stabilizing the lemonade to prevent fermentation.

There are some great recipes for hard lemonade on this site, too.

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Old 04-26-2013, 05:13 PM   #6
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You could definitely mix the two together in a keg. As was said before though it might be smart to add potassium sorbate to hinder the fermentation of the lemonade. Although I'm not sure how it's going to turn out taste wise, if you allow the lemonade to ferment it may raise your ABV considerably and be dry (IE not much of that lemonade taste.) I think it would be an interesting experiment none the less.

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Old 04-26-2013, 06:56 PM   #7
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Is there really much concern about fermentation restarting if it's in a chilled keg (at 38-40 degrees or whatever)? I could see concern if there's a chance you'd be leaving the keg at room temp, of course, but I would have thought most yeasts (and especially ale yeasts as you'd presumably be using with a Wit) would be pretty dormant at fridge temps.

I'm hoping that's the case since I'm soon going to be kegging up my first back-sweetened cider and am planning on low temp rather than additives to keep the yeast from eating the sweetener and carbing the hell out of my cider!

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Old 04-26-2013, 11:07 PM   #8
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Purely anecdotal here but I drew off a growler of Apfelwein out of my bottling bucket (sugar was already added) and tossed it in the fridge for instant apple goodness. After a day in the fridge it would hiss CO2 whenever I opened it even when there was next to nothing left in the growler. Of course that was champagne yeast instead of ale yeast...

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Old 04-27-2013, 12:42 AM   #9
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Wouldn't the citric acid in the lemonade inhibit the yeast?

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Old 04-27-2013, 03:03 AM   #10
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Do you think the lemonade and beer would separate once in the keg? What if left for a while?
Kinda like oil and water?

Just tossing other thoughts/possible issues out there.

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