phidelt844
Well-Known Member
I've toured a couple of micro breweries and seen my fair share of local brewpubs, but the realization just hit me that they don't seem to have any form of temperature control in those huge primary fermenters they use. I realize that most of the beer brewed in these conditions are ales, so lagering temps aren't required, but even so... I can only imagine that such a large volume of fermenting beer would cause a significant increase in temperature. So, my curiousity has kicked in.. is anyone familiar with how fermenting temperatures are handled in these applications?