What is the best way to stop fermentation?

Question

What is the best way to stop fermentation?

user8365

2014年11月3日 18:29

I am thinking about brewing ginger beer for a bar I work at. This means it would be in a keg on a tap. I would like to ferment the ginger beer instead of pumping in CO2 but am unsure how to go about it. I've done quite a bit of research but the main question I can't find an answer to is how can I safely store my ginger beer in a keg after fermentation has provided enough carbonation without it continuing to ferment?

Being that we haven't done this yet we are not sure how quickly it will move so I would like to avoid any bursting, leakage, or getting too dry.

Is there a way to completely halt fermentation? Not just pause or slow down but entirely stop? I've also read about fermenting ginger beer using the probiotics already present in ginger but not a lot of info on how it may differ in this regard. May this technique provide better results?

Thanks for the help. All suggestions or information is greatly appreciated.

Topic ginger-beer ginger keg commercial fermentation homebrew

Category Mac

Robert Boinski · Accepted Answer · 2014年11月3日 18:29

Rough filtration followed by sterile filtration, add back sugar, then force carb. This wouldn't be cheap or easy (or even practical at your volume). I would suggest you just purchase a ginger beer for something like this.

Wyrmwood · Accepted Answer · 2014年10月27日 19:55

If primary fermentation is complete, adding priming sugar only allows the wort to consume the newly added sugar; it doesn't continue to ferment afterward.

In a 5gal corny keg, 4 oz of corn sugar will be sufficient. You must leave it at room temp (just like a bottle) for a couple of weeks. It should carbonate just fine. (Akin to cask conditioning). You can then add CO2 to maintain carb (like a serving pressure of 5 - 10psi). Unless you add some huge amount of sugar, the keg will be fine (they can handle more psi than a bottle). Ideally, if you carbonate at your house, then move it to the bar, let it sit for a couple of days, but that's primarily since the move will kick up trub from keg-carbing. It's a bit easier to control a force carb, but carbing with priming sugar works just fine in a keg, though you typically need a little less (4oz instead of 5oz for a 5 gallon batch, should scale).

If you trying to stop a fermentation early, where it would normally continue to ferment if left alone, then cooling it or using potassium sulfite combined with potassium sorbate accomplishes this, but with postassium sulfite/metabisulfite alone, if returned to room temp, the yeast could overcome it and start to ferment. However, just cooling it will halt most yeasts.

What is the best way to stop fermentation?

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