Wanted to see how efficient other brewers are with their operations versus what we're seeing at our brewery. Seems like our yeast/trub losses might be a little high.
If your brewery brewed 10-barrel batches, how many barrels would you lose to yeast/trub per batch?
Bonus round question....what's your go to yeast? I've actually developed a special place in my heart for the Bedford Ale strain.
If your brewery brewed 10-barrel batches, how many barrels would you lose to yeast/trub per batch?
Bonus round question....what's your go to yeast? I've actually developed a special place in my heart for the Bedford Ale strain.