So I’ve noticed a lot of people’s specs typically have 4-5 fermenters that are the same size as their brew house, but then they will have usually one Brite that is at least double. My guess here is that they are double batching and then mixing in the Brite for carbing and consistency, but why not have a double size ferm and double batch into that? Am I missing something with mixing the batches in the Brite instead of in the ferm?
Any help is greatly appreciated. Thanks to all.
Any help is greatly appreciated. Thanks to all.
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