So I've been assisting at a few commercial breweries in my area trying to get some more experience and learning lots o stuff.
At two separate breweries I watched the brewmaster pitch a large pack of dry yeast (basically a brick of dry yeast, biggest package I've ever seen *insert innuendo here*) into the fermenter after brewing a batch, when they were refreshing their yeast and not repitching from previous batches. I asked about pitching dry yeast and both guys said that it was all good, which went in complete contrary to my previous beliefs that I have learned through the years of homebrewing. I asked a little bit about it without trying to overstep my bounds as a newb but they both said, it provided enough cells to account for their brews. (7 and 10bbl systems)
Anyone care to comment about this? yeast on a commercial scale has been one of the points that has confused me, if a brewery doesn't have their own yeast lab and repitches from previous fermentations. How do they control the strain after a few batches? I kinda always figured they would have made a 20 gallon starter or something =P