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Wow... no one has wondered about this for almost 20 years? Even now that the kveik strains have come on the homebrew scene? I too am wondering if adding some orange-flavored fiber supplement at bottling might be beneficial for health, especially in a citrus-forward kveik or IPA.

Update: A 2-gallon batch fermented with EC-1118 was successfully restarted with Safale S-04. This could mean that S-04 is indeed kill factor neutral and/or could indicate that the kill factor protein released by EC-1118 is less active or even inactive post primary. In this batch S-04 is feeding...

I doubt their claim because it seems unlikely that they would have the only kill-factor neutral ale yeast that is POF negative with a neutral flavor profile. That sounds like a good test idea that is simpler than I had in mind, thanks! I was hoping though to hear from someone who has played...

A kill-factor neutral ale yeast could be used together with killer wine yeast strains.

POF negative and neutral flavor.

Greetings all! I was hoping to hear from someone who can confirm that Safale s-04 is indeed kill-factor neutral. I have been told by two agents from Safale that it is, but I find this hard to believe; no other ale yeast with the characteristics of S-04 is kill-factor neutral. Thanks!