homebrewedipa

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I don't think "benefit" is the right term. They're likely using it as a tax determination vessel. Legally, since you are taxed by the volume of beer you produce, you must transfer the beer to a specifically measured vessel to record the total taxable volume prior to selling the beer. A lot of this is up to local/state laws/regulations.

Bob

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Well...true, but only partly.

Patience is not the only thing that cures chill haze. Technique in the brewhouse to prevent haze-precursor formation in the first place is the method I recommend. Patience is what you practice when you screw up in the brewhouse, take your beer through the ferment, pour a serving, look at it and say, "Damn. Chill haze."

If you practice brewing techniques designed to reduce chill-haze precursors, you don't need patience.

Note to the wise: Avoid using absolute terms like "always" "only" and "never". Lord knows I've been guilty of that myself.

Bob

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pjcampbell

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slightly OT, but does anyone know at what temp they would generally force carb, and how long it takes in the brite tanks?

OG2620

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Have you ever been on a brewery tour?