Hi guys.
So I'm in the planning phase of opening a Nano. I've been homebrewing for a number of years and like many of you are taking the jump to a larger stage.
I've visited with a few breweries in my area and sat in on brew days, asked tons of questions and got the general lay of the land.
The one thing that confused me about all the places I visited (varying from 3 to 10bbl brew systems) is that they all pitched a brick of fermentis directly into their fermenters.
Is this common practice? I've always used liquid and grown a starter for my own home purposes.
So what's the deal?
These places all reuse their yeast for a number of generations but were all labless breweries, so they don't have culture control and generally run about 5-8 brews before
pitching a fresh batch of yeast.
Anyone care to enlighten me?
Thanks
So I'm in the planning phase of opening a Nano. I've been homebrewing for a number of years and like many of you are taking the jump to a larger stage.
I've visited with a few breweries in my area and sat in on brew days, asked tons of questions and got the general lay of the land.
The one thing that confused me about all the places I visited (varying from 3 to 10bbl brew systems) is that they all pitched a brick of fermentis directly into their fermenters.
Is this common practice? I've always used liquid and grown a starter for my own home purposes.
So what's the deal?
These places all reuse their yeast for a number of generations but were all labless breweries, so they don't have culture control and generally run about 5-8 brews before
pitching a fresh batch of yeast.
Anyone care to enlighten me?
Thanks
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