Hello,
We are about to undertake a Strawberry Blonde Ale. We would prefer to add an aseptic strawberry puree after fermentation so that it could be on the sweeter side. My concern is any residual yeast + sugar + cans + improperly stored outside the brewery at warm temperatures = over fermentation / explosion!
Is there any technique to kill off the residual yeast. So far my thought is to re-boil after primary fermentation, transfer to brite, and add puree.
Any experience or thoughts on this?
We are about to undertake a Strawberry Blonde Ale. We would prefer to add an aseptic strawberry puree after fermentation so that it could be on the sweeter side. My concern is any residual yeast + sugar + cans + improperly stored outside the brewery at warm temperatures = over fermentation / explosion!
Is there any technique to kill off the residual yeast. So far my thought is to re-boil after primary fermentation, transfer to brite, and add puree.
Any experience or thoughts on this?
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