I'm working on a new brewery project and I've gone into this with the impression that Lagering is not entirely feasible for a startup due to extra cost. Can somebody comment on this?
I understand where there can be an issue, but the only drawback I can see if timing. How long does a typical commercial brewery lager a beer?
I just finished a batch of Munich Dunkel and a helles on a small system and they taste incredible virtually green....
I understand where there can be an issue, but the only drawback I can see if timing. How long does a typical commercial brewery lager a beer?
I just finished a batch of Munich Dunkel and a helles on a small system and they taste incredible virtually green....
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