It seems like it's common advice here to wait a few weeks if your beer doesn't taste quite right and it'll improve. Usually I leave my beer in the primary for 3-4 weeks and then let it naturally carb in a keg for 2-3 weeks before serving (longer for big beers). Still, after being so patient, the last of the beer always tastes the best.
So how do commercial breweries, who profit more with a faster turnaround, do it?
I have researched and found that the science of yeast pitching has a lot to do with it, but are there any other factors? Do breweries let their bottles condition at the plant... or do they assume that the time in bottle during transportation/distribution is sufficient conditioning time?
Any insights would be much appreciated:rockin:
So how do commercial breweries, who profit more with a faster turnaround, do it?
I have researched and found that the science of yeast pitching has a lot to do with it, but are there any other factors? Do breweries let their bottles condition at the plant... or do they assume that the time in bottle during transportation/distribution is sufficient conditioning time?
Any insights would be much appreciated:rockin: