Slow yeast down?

[norrin2]

I am attempting to make a peach saison with some local yeast from these guys: https://www.facebook.com/Southyeast . To say that the yeast is voracious is an understatement. It took my beer down to 1.000 in primary and now that I've racked it onto peaches in secondary the airlock is going nuts again. I was hoping to get some peach sweetness in there but I'm worried now that these hungry critters are going to polish off every speck of peach sugar too. Is there any way to slow them down?

 

[number40fan]

Lower the fermentation temps.

 

[hunter306]

yep^^

 

[BeerLoverHere]

put in large buckets of ice water

 

[peterj]

You don't want to leave any fermentable sugars in there. Eventually the yeast will eat them all, and if they do that after you've bottled then you will have over carbonation and possibly bottle bombs. If that yeast attenuates more than you want I think you just need to pick a different yeast next time.