If any commercial brewers would please like to comment!

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Bopper

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QUOTE FROM A MEMBER


. . . Good luck following the advice of someone who thinks that commercial brewing and home brewing is totally different!


Richard
 
Richard if you have a problem with a post made on another thread then please make a memeber of the mod team aware and perhaps we can look at the concerns that you may have. Posting up a new thread like you have is inflammatory and likely to get out of hand.
 
Considering dogfish head in the USA started out as a 10gallon commercial brewery I can't see how his set up would be much different to some of the advanced set ups you see here
 
Homebrewing and Commercial brewing are largely the same but clearly on a different scale.

Obvious differences that spring to mind would be that :

A larger volume of wort often ferments out (nasty phraseology but hey ho) much faster than a smaller volume due to levels of available nutrients and commercial yeast strain.

A larger volume of beer takes a lot longer to crash cool (depending on the chillers being used admittedly) than say 25 litres.

Same goes for bringing to the boil depending on the elements or heat source in use.
 
They're the same, and they're different.

Main thing that you notice first off is brewhouse efficiency and hop utilisation.

And it's a lot harder to chuck down the drain when it goes wrong.
 
What astonished me about commercial bread-making (I know, slightly off-topic but still to do with yeast) is how fast the dough rises in commercial quantities. It happens before your eyes! Whereas making bread at home, it takes a good hour.
 
winelight said:
What astonished me about commercial bread-making (I know, slightly off-topic but still to do with yeast) is how fast the dough rises in commercial quantities. It happens before your eyes! Whereas making bread at home, it takes a good hour.

I work as a baker and it's not always the case. Unless you have proving cupboards or add extra yeast(within reason) bread should take at least 2 hours to rise
 
How odd. I've seen it rise within about 10 minutes. We were on a bakery course and making bread in a commercial bakery. I was concerned that we would be hanging about for an hour waiting for it to rise. The baker told us it was because of the volume of dough.
 

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