05/08/2026
Once fermented, Slow Brew is vacuum packed in 5kg slabs for fast thawing your end. Admittedly not the most convenient bait if you need freezer space, not everyone freezes their particle and here's why it's not entirely necessary...
The organic acids produced during the brewing process pull the brew down into ph ranges unfavourable for the microbes. We can watch the ph of the brew drop down towards 4 during fermentation. Beneficial microbes can't tolerate those ranges, so the microbial activity grinds to a halt. I've heard people brewing particle for weeks, I don't think there's much benefit to continue the ferment one the ph drops to these ranges.
Slow Brew does actually keep very well without freezing. The organic acids produce a ph naturally in the ranges that self preserve the particle. We freeze it to prevent any niche bacteria from establishing that may have a negative effect on what we've carefully brewed. 🤓
Nerdy I know, but doesn't half get the fish going when it's done right!