So I have seen a few commercial brewery tours on YouTube and it seems like their fermentation and carbonation times are a lot shorter than what we use as homebrewers. Any thoughts or am I misunderstanding?
Thanks.
One reason commercial fermentation times are shorter is because those brewers are not under-pitching yeast as many homebrewers are. Carbonation is also done with slightly more sophisticated equipment than the typical homebrewer has.
dukes7779 said:is there such a thing as OVER pitching yeast? so they are force carbing with CO2?
This.
If you tour Stone, they will tell you their pale ale is in the bottle 4 days after brewing. They pitch the right amount of yeast and ferment in the mid-70s.
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