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
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?
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.
Love the mix of professional and homebrew methods. Fascinating and entertaining. Keep it up!
Can i use this non alcoholic wine making
Another great video. I'm just wondering if there are ways to do low alcohol as a home brewer?
Its difficult as re-fermentation is a risk with home brew batches due to the lack of filtration or ability to pasteurise
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
Its a wine yeast so will work well in beer styles adding some nice flavours , can be used in a wide variety of styles
Do I need a neckerchief to make low and no alcohol beer?
Not totally necessary 🤣
@@Geterbrewed thank god, I may give it a go after all, not sure I have the neck to pull it off
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?
Yeah re fermentation is the main concern
Could you ferment this yeast at 60f?
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.
@@pauldobson8421 thats an interesting idea on the flash pasteurisation using the counter flow. Thanks for sharing
@@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.