twd000
Well-Known Member
Do most commercial brewers filter and pasteurize their beers? That seems like a big difference compared to homebrewers. What are the reasons for filtering and pasteurizing, and are we at a disadvantage if we don't do either? What micron filter is used? Small enough to take all yeast out of suspension? Is pasteurizing just done to increase shelf life, or is it required by the FDA or some food safety body?