We use our centefuse to just get rid of it and clarifies the crap ou of that beer. We do pretty well with our centerfusean. And so you have to strain off the east. When you're done fermenting it, you've used the centrifuge for that. But that's not to say that we haven't pulled off yeast before that. It is a workhorse of a yeast. It can just power through a huge amunt of sugar. Some are more phenolic, more bandade, more spiced notes. Some areMore fruity. Others are just clean and neutral. Sometimes you want that. So thanks to quinton in of know

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