I'm attempting to make a clone of Short's Brewing Peaches and Cream Ale. The problem is that I overshot the OG and its projected to finish at 8.5% ( I wanted it at around 8.4 max)and I still have to rack the beer onto peaches in secondary which will increase the abv even more. Whats the best way to kill the yeast to keep the abv where i want it prior to racking to secondary? I'm kegging this batch so dead yeast isnt an issue.
Killing Yeast/Stopping Fermentation
- Thread starter srbelow
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
andrewmaixner
Well-Known Member
Good question. I know the options for stopping yeast are: filtration (removal), permanent cold temperature, temporary high temperature (pasteurization), or chemical neutralization (sorbate/metabisulfute).
You *might* get by with a really good long cold crash followed by racking to secondary, but I'd wait to see what other advice you get here first.
d3track
Are you sure about that?
Is the difference between 8.4 and 8.5% worth the trouble?
If you really wanted to you could crash it down, that will slow fermentation and get the yeast to start dropping out of suspension. Then age on peaches at low temps? Although I'm not sure you'll get the end product you want doing that...
If you really wanted to you could crash it down, that will slow fermentation and get the yeast to start dropping out of suspension. Then age on peaches at low temps? Although I'm not sure you'll get the end product you want doing that...
Frozen peaches? Just wondering where you're getting peaches this time of year. But how much is the gravity going to increase? You're potentially adding as much water as you are sugar. Personally, I'd rather risk a boozy beer than a sweet, unfinished beer. Letting your yeast finish will be worth more than trying to fix the gravity.
Similar threads
