I'll be opening a taproom this year with fermenters in the same space as the taproom. No partitions.
I'll be doing a fair amount of lager and my strain of choice tends to throw a lot of sulfur.
Anyone have tips and tricks for dealing with the odors of fermentation within their customer space?
I'll be doing a fair amount of lager and my strain of choice tends to throw a lot of sulfur.
Anyone have tips and tricks for dealing with the odors of fermentation within their customer space?
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