Cold Crash before kegging question

[inthebackwoods]

I was trying to find my answer by searching google, but didn't really know how to phrase it. I brewed an ale with apple to be added. It's sitting in the primary and, at first, I was thinking of racking to a secondary on top of apple concentrate. This would of course be fermentable and my yeasties would start going to work on the apple sugar. However, to not lose some of that sugar content in the apple concentrate, I was thinking of cold crashing the beer, and then racking it to a keg with apple concentrate. By cold crashing, my thought is that the majority of the yeast should fall to the bottom of my fermenter, therefore, by adding the apple concentrate in the keg the apple sugars should not be lost by the minimal yeast left. Is my thinking correct, and will this work how I hope?

 

[DustBow]

If you cold crash it, then keg it, and then keep it cold for the duration, any remaining yeast should be asleep and not eating sugars. Just be sure to keep it cold once you add the concentrate

 

[inthebackwoods]

What if I plan to bottle some of it with a beergun and then let the bottles warm to room temperature, would that cause issue?

 

[EO74]

No you'd have to pasturize them or the yeast will POP'em.

 

[inthebackwoods]

No you'd have to pasturize them or the yeast will POP'em.

Ok, thanks for the help all. I'll add the apple to the fermenter just to avoid any issues.

 

[D_Nyholm]

If you want to get the actual sweetness, you are going to have to add something that is not fermentable. I think Splenda works.

 

[inthebackwoods]

If you want to get the actual sweetness, you are going to have to add something that is not fermentable. I think Splenda works.

Ah, I never thought about using something like Splenda for added sweetness, thanks for the tip!