I see lots of (most) breweries using fermenters that are rated for 14.7 PSI even though they never actually use them to hold any pressure. This is because they are fully vented while fermenting and then pumped to a brite tank to be force carbonated. These breweries range from the smallest new guys on the block to big regional guys that have a clear cut process and planned everything down to the smallest detail.
So why bother with over engineered tanks that can hold pressure when it is never actually used that way? Seems like there is significant money to be saved with a cheaper tank that is not pressure rated. What am I missing?
So why bother with over engineered tanks that can hold pressure when it is never actually used that way? Seems like there is significant money to be saved with a cheaper tank that is not pressure rated. What am I missing?
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