Drop the temp to 32°FThe real question is: how do you inted to halt fermentation? Through pasteurization? Sterile filtration?
What type of ale yeast ferments at 32°F?Then you're not halting fermentation at all, but you're certainly making it hard for the yeast to clean up any diacetyl or other by-product.
My question wasn't about killing yeast, it was about stopping the conversion of sugars to alcohol while being able to rid any diacetyl produced during the fermentation process.Cold does not kill yeast or any other microorganism, it only slows it down.
If your car is gently rolling along at a snail's pace instead of driving by at 100 MPH you still wouldn't say that your car has stopped, would you?
My question wasn't about killing yeast, it was about stopping the conversion of sugars to alcohol while being able to rid any diacetyl produced during the fermentation process.
I can't think of any reason to try to halt the process, unless you are afraid that the beer will finish too dry?
In order to hit proper body and mouthfeel in German lagers, there needs to be differing amounts of residual extract left, and thats based of the beer style being produced. So you use a very fermentable mash schedule, and from there you have some options. A less attentative yeast strain is easiest (but only if you can find one that suits the beer style), or halting fermentation. I do the latter, and the levels are referenced here:
[Narziss, 2005] lists ranges for the differences between finished beer attenuation and limit of attenuation for some German beer types:
This is in no way shape or form the same as mashing higher, and having residual dextrins. Fermantables are sweet, dextrins are flabby and muddy. So, I have no idea of the OP's intentions, but those are mine.
- Helles : 2 - 4%
- Export : 0.5 - 2 %
- Pilsner : 0.5 - 4 %
- Bock, Dunkel : up to 6 %
Are those % you posted unfermented ? So if your expecting a 5.4 ABV Export you halt fermentation to 5.0 leaving the .4 ? If so how are you doing that and it seem like it be really difficult. Maybe that's why you have a between this and that idk. You do this kegging only I take it.
Its residual extract remaining. So for demonstration.
If you did a fast ferment test, and that fermented to 1.007-8 (most all german beers target this, if I use a broad brush stroke).
Then you want fermentation to stop higher based on the beer style, from 1.009 to 1.014 (again using a very broad brush).
Just remember these are professional fermentation techniques. So homebrewers can either sterile filter or try and crash cool and hope you had a healthy fermentation, with happy yeast, that didn't produce too many off flavors or bi-products.Ok , so how do you go about stopping a beer that's predicting 1.007-8 to actually stopping at 9-14?
What about sulfite and sorbate ? I use these in mead. I know it doesnt kill the yeast but it does keep it from growing. I'm not sure how long it would take or even if it would cause a bottle bomb .
Enter your email address to join: