Closed Room - Open Fermentation

[SEBC]

We are going to be using open fermenters in our new brewery and considering installing them within a closed room in an effort to control the air quality. If you are using a closed room for your open fermenters, can you please describe your process for controlling air flow and quality? We are concerned about CO2 build-up in the room and creating an automated way to release it. Also, we want to filter the air that is coming into the cold room. We have a makeup air unit on the roof of our building. Looking for a cost effective approach. Thanks in advance for your assistance.

Mike (mdallas@scorchedearthbrewing.com)