For homebrewers that keg, there is no reason to filter the yeast correct? The only downside would be the potential for hop creep or additional alcohol production if the keg was warm enough, correct?
Interesting video and product! Will this strain also work for regular beers? If so, what are the characteristics/recommended style/recommended temp for regular beers? Thanks
Utterly frustrating content! Why don’t you sell SafBrew™ LA‑01 or Fermo brew citrus to homebrewers?? Watch the whole video and none the wiser.. Most homebrewers understand the concept of maltose negative or arrested fermentation with a low grist and OG.. thanks for sharing nothing new😂 Still can’t buy the Fermo brew citrus!
The main reason is that the brewing of these beer styles requires equipment like sterile filtration or pasteurisation tunnels to provide shelf stability so not at all aimed at Homebrew. The manufacturers also don’t currently supply homebrew packets and not all of our content we produce is for homebrewers. We aim to produce content for both homebrew & commercial brewers. We are trying our best to bring valuable content to the brewing community.
@@Geterbrewed ok. Pasteurisation can be easily achieved using the ubiquitous wort cooling coil used in reverse with a vessel containing water at or 60 - 80 Celsius range where the low alcohol beer can be run through the coil.. (thermal death point) which interestingly is the range of temperature used for mashing wort.. so the wort and beer can easily be sterilised Also many home brewers worth their salt use chilled keg systems like the Cornelius keg system.. The Nanny State approach will not prevent or reduce stupidity.. Not trying to be rude, just frustrated that I cannot obtain the yeasts I require.
@@Geterbrewed What about adding some potassium metabisulfite as well as pH modification with either lactic acid or phosphoric acid? I think that would work very easily at a homebrew scale. I agree with @pauldobson8421 that this could be easily done at the homebrew scale.
