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I mean what do we know we've only experienced it but that's fine. This was something we had to learn when we moved from plastic ferms to stainless. PS - not trying to get off topic, just sharing data from my experience

You guys also know that fermentation at scale is different than 5 gallon batches. For example, when pitched properly our 10 bbl fermenters take off so quickly that we get off flavors. To combat this we ferment at lower temperatures and slight pressure to slow the fermentation down. I...