Another low alcohol beer thread, advice required

[hop-a-long]

Do you really need to kill the yeast by pasturising or is it enouch to cold crash your beer so that the yeast drops out of suspension and form a solid yeastcake at the bottom of the the bottle.
Also;
Can an infection occur if there's only CO2 present?

 

[MashBag]

Do you really need to kill the yeast by pasturising or is it enouch to cold crash your beer so that the yeast drops out of suspension and form a solid yeastcake at the bottom of the the bottle.
Also;
Can an infection occur if there's only CO2 present?

Or just bottle it clear.

I understood alcohol doesn't have a preservative effect until it gets over 10%. Which is why beers use hops for their antibacterial properties.

Flash Pasteurisation is for commercial reasons. Nothing to do with beer?

 

[MashBag]

After a bit of research it seems like I had it wrong in my above post.

If you don't get the beer above 2 - 2.5% your beer MUST be pasteurized. If not there is no protection from pouring a nice glass of E.coli & salmonella down your neck. Hops do play their part, but % is important.

I have tried food poisoning and I have to say it is not an experience for the faint hearted

On the subject of experiences... How do you absolutely know you have got down to 0.5% (say).
“No ociffer, your blowy jobby snot right, my hydromonimetery definitely shed 1.010“
Also not on my list of FOMO experiences

I am sticking with IPA.