Leo
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- Jun 18, 2018
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I've been making ginger beer and been having some problems with carbonation after fermentation. I have to back sweeten it, and I'm trying to use only cane sugar. At first I just went straight to fermentation to bottling, and after it was carbonated I would put the bottles in the fridge to try to kill the yeast off. This did not work. I then invested in a force carbonation kit, and used a 1 micron filter to filter the yeast out. (I was using S-04 dry ale yeast) This also did not work, I bottled a few after carbonating in the keg and one of the bottles exploded a few days later. Anyone know how to fully kill or remove yeast without pasteurization? (I don't want any alcohol to escape)