Stopping fermentation
#1
Posted 04 July 2009 - 02:14 PM
#2
Posted 04 July 2009 - 02:46 PM
#3
Posted 04 July 2009 - 09:15 PM
#4
Posted 04 July 2009 - 11:40 PM
#5
Posted 05 July 2009 - 07:34 AM
#6
Posted 05 July 2009 - 08:13 AM
There are some small scale seltzer bottle type carbonation products. Most use the small CO2 cartridges. You do not have to all out with corny kegs, kegerators, CO2 tanks, hoses and all the other stuff.On Amazon for ~$100.00 you can get a 2 qt seltzer bottle & 100 CO charges. That should last you for a while.Seltzer BottlezymotThanks for the replies guys. My original plan was to find a dry yeast with low tolerance, but I couldn't find any information on an appropriate yeast, and as Zymot said...way too many variables anyway. So then I was thinking of force carbonating, but now I don't think I want to buy the equipment needed. So now I think I'll just brew some up and make simple syrup and just combine them in the glass.We have a gluten free household, so we like to try having different things around and experimenting. The gluten free beer is TOUGH and will take a few years of experimenting to get a few good recipies (hopefully). But in the mean time I'm trying to try a few other things.Thanks again.
#7
Posted 05 July 2009 - 09:41 AM
#8
Posted 05 July 2009 - 10:02 AM
Good to know. Do you know what it is in particular that reacts with it? If it's something in the grain then it may not be a concern for me.Thanks.Beer doesn't react well to the sulfur in Kmeta or NaMeta. Tastes bad.
#9
Posted 05 July 2009 - 10:32 AM
good info George thanksBeer doesn't react well to the sulfur in Kmeta or NaMeta. Tastes bad.
#10
Posted 05 July 2009 - 05:56 PM
#11
Posted 05 July 2009 - 06:31 PM
How would you carbonate it?Sweetening in the glass is the best idea. Then you can focus on making the beer without any compromises and then just sweeten to taste.
#12
Posted 05 July 2009 - 07:47 PM
Ferment it out and carbonate in the bottle the same way I would any other beer. Then sweeten to taste in the glass. Should work.How would you carbonate it?
#13
Posted 05 July 2009 - 08:27 PM
Sounds like a plan. I am glad I asked.zymotFerment it out and carbonate in the bottle the same way I would any other beer. Then sweeten to taste in the glass. Should work.
#14
Posted 06 July 2009 - 04:59 AM
Does the phrase "Nucleation sites" have any impact to this discussion?Ferment it out and carbonate in the bottle the same way I would any other beer. Then sweeten to taste in the glass. Should work.
#15
Posted 07 July 2009 - 02:35 PM
#16
Posted 07 July 2009 - 05:52 PM
I think this makes sense - once the beer is chilled in the keg though I don't see why some kind of sweetener couldn't be added. You'd just have to be careful to not add too much...Does the phrase "Nucleation sites" have any impact to this discussion?
#17
Posted 08 July 2009 - 07:58 AM
Just make a simple syrup. Should go into solution without foaming.Another option would be to bottle it with a non fermentable artificial sweetener. I personally hate artificial sweetener, but its an option.Does the phrase "Nucleation sites" have any impact to this discussion?
#18
Posted 08 July 2009 - 08:04 AM
No matter how cold it is, adding a powder to a keg is a recipe for disaster. Trust me, you won't be able to get the bail closed fast enough.I think this makes sense - once the beer is chilled in the keg though I don't see why some kind of sweetener couldn't be added. You'd just have to be careful to not add too much...
Simple syrup was going to be my advice, too.Just make a simple syrup. Should go into solution without foaming....
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