Back sweetening a beer that finished too low

[barkar]

What is the best way to back sweeten a beer already fermented down to 1.004
I want to add some sweetener/syrup but i dont want to get an increase in abv 

a)  I was considering sweetening , transfer to keg and force carb - at what psi does yeast die off at ?
b) I was considering transferring to another vessel and fining/crash cool then adding sweetenner

Has anyone used xlyitol ?

[Eoin]

Xylitol and diarrhea

http://www.ncbi.nlm.nih.gov/pubmed/17484374

eh knock yourself out

I think that a good option would be to use some maltodextrin as it's non-fermentable, but do some research on this, not sure of side effects.

[barkar]

Ok so xlitol is out , i went in looking for lactose in the health food shop and was presented with xlitol as a natural sweetenner , wasnt told of the side effects

Although it seems to be used quite a bit on the american forums to back sweeten cider

would prefer to sweeten using fermentables knowing yeast is dead

[Eoin]

Filtering is really the only practical way with beer to ensure there is no yeast.

[Chris]

I've used xylitol with no bother to sweeten cider.

[barkar]

I thought at a certain point of pressure  yeast dies , heard of pasteurising but I am sure that would be to the detriment of flavour

[Garry]

If you keg it and leave the temperature below 17dC, the yeast should stay dormant, shouldn't it? I assume it's not lager yeast.

[barkar]

No, us05.  , probably need to crash cool and transfer off trub

[UpsidedownA (Andrew)]

If you keg it and leave the temperature below 17dC, the yeast should stay dormant, shouldn't it? I assume it's not lager yeast.

No. Ale yeast will still operate below this temperature, just more slowly.

[Greg2013]

If you were force carbing in the keg could you just pasteurise some honey and chuck that in to back sweeten, the crash chill and force carb as normal ?

[barkar]

would pressure kill it off ? say 30 psi, problem is i want to put in more fruit so effectively force carb to kill off yeast then uncarb and add fruit , suppose i could just add crushed fruit then siphon off pretty quickly and force carb , keg and bottle

[Eoin]

would pressure kill it off ? say 30 psi, problem is i want to put in more fruit so effectively force carb to kill off yeast then uncarb and add fruit , suppose i could just add crushed fruit then siphon off pretty quickly and force carb , keg and bottle

You normally want fruit to ferment a little in the beer.