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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.

I was going to put this in the brew science forum, but it doesn't seem to get much traffic. I need to do a project for a chemistry lab. There is a list of topics we can pick from, but we are encouraged to choose something not on the list and do our own experiment. Naturally my first thought was...

Hello everyone, I did my first brew yesterday and I'm afraid it feels like a small disaster. As I was boiling everything my A/C died, and as it's >95F outside my apartment quickly got to above 80F inside. I ran out of ice for my ice bath and wasn't able to get the wort below 85F or so before...