That's at anchor brewery. there are three more like that in that room and another room with two moreHow do these large facilities manage C02 buildup? I suppose you just need a low fan to draw it off, but it seems like it could become an issue (in any large brewery, I guess). One of the NHC talks on historical brewing this weekend mentioned 19th C. basement open fermenting vats that sometimes resulted in very dead brewers going down to check on their beer...
Many (maybe most) closed fermenters vent into the room too. It doesn't really matter if it's opened or closed, you'd still need to ventilate the room.
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