I recently made 3 gallons of a strong wheat beer to use as a base for a shandy.
I plan on racking this to a keg, then topping off with 2 gallons of a homemade lemonade. I used WB-06 yeast, and was kind of hoping to keep it cloudy since I prefer a cloudy wheat.
My question is, if I rack this onto sorbate and k meta, will this prevent the yeast from starting back up? I know this will work in wine, but with wine you pretty much get rid of as much yeast as possible before stabilizing and sweetening. With this, there will still be a ton of yeast in suspension.
I have thought about using lactose instead of sugar to make the lemonade, but I have a few intolerant friends and would hate to exclude them from the yum.
Forgot to add that I will be force carbonating this, so no need for active yeast.
I plan on racking this to a keg, then topping off with 2 gallons of a homemade lemonade. I used WB-06 yeast, and was kind of hoping to keep it cloudy since I prefer a cloudy wheat.
My question is, if I rack this onto sorbate and k meta, will this prevent the yeast from starting back up? I know this will work in wine, but with wine you pretty much get rid of as much yeast as possible before stabilizing and sweetening. With this, there will still be a ton of yeast in suspension.
I have thought about using lactose instead of sugar to make the lemonade, but I have a few intolerant friends and would hate to exclude them from the yum.
Forgot to add that I will be force carbonating this, so no need for active yeast.
