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Unformatted text preview: carbonation before. Closed tanks- can collect co2 from the top and reuse it, can collect yeast from the bottom, dont need to be physically scrubbed but fermentation characteristics are slightly different and you dont get to look at the fermentation Cellar is semi auto, they still manually connect pipes to route beer Quality control was key to success, use a lab early on to analyze the beer at various stages First bottler was a soda filler, replaced with maytag 50 bottles/min...
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This note was uploaded on 04/11/2009 for the course FST 3 taught by Professor Bamforth during the Fall '08 term at UC Davis.
- Fall '08