I brewed 6.5 gallons of a traditional Kolsch on Sunday and it's fermenting away nicely at this point. My plan is to keep 3.5 gal of the base beer, but use the other 3 gal to make a radler. I'm shooting more for the Moose Light version than the traditional version. Their radler is 15% juice, mostly grapefruit with lemon and grape juice I beleive. I want to add the juice into the keg to make it easy to serve.
I see two issues:
Somehow I need to kill off the yeast before adding the juice. I've heard that camden tablets will work... any experience with how much will work, and any associated off flavours? I'm sure Moosehead heat pasteurizes their beer, but I don't see an easy way to do this without oxidizing the beer.
And how well will the beer and juice blend in the keg?
It's for the girlfriend... I swear...
Thanks!