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.