I'm trying to figure out how much yeast I'll need to get rid of in a new brewpub, and how to handle it to make the sewer people happy. Does anyone have a rule of thumb, or some kind of calculation I can use to estimate the approximate waste yeast volume that will be part of my waste stream?
I'm sure there are many factors involved, but any thoughts would be much appreciated. 10 BBL batch size, producing say 1000BBL/year with a house yeast.
I'm sure there are many factors involved, but any thoughts would be much appreciated. 10 BBL batch size, producing say 1000BBL/year with a house yeast.
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