Hi all,
Seems like more and more breweries are acquiring these from the wine industry, but very little information can be found on how to use/care for them properly. I just wanted see if anyone that has worked with them was willing to share their experiences/knowledge. Some of the things I am curious about are: swelling (if necessary), prep before filling, primary fermenting, cleaning, any advantage to horizontal vs vertical, etc...
Would love to hear anything anyone can offer about these, any info is greatly appreciated!
Seems like more and more breweries are acquiring these from the wine industry, but very little information can be found on how to use/care for them properly. I just wanted see if anyone that has worked with them was willing to share their experiences/knowledge. Some of the things I am curious about are: swelling (if necessary), prep before filling, primary fermenting, cleaning, any advantage to horizontal vs vertical, etc...
Would love to hear anything anyone can offer about these, any info is greatly appreciated!
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