Finlandbrews
Well-Known Member
I'm intrigued by the need for quick chilling as being a method for "better beer". Is a wort chiller really necessary?
What Is the time it takes for a brewery to chill its wort from boil to pitching temperature? Or What Is the time lapse between flameout and pitching yeast in a commercial setup? Any examples of breweries and how much time they take?
What Is the time it takes for a brewery to chill its wort from boil to pitching temperature? Or What Is the time lapse between flameout and pitching yeast in a commercial setup? Any examples of breweries and how much time they take?