« on: April 08, 2012, 06:46:40 AM »
On the advice of some of the guys here, I've been trying to brew on a weekly schedule, in anticipation of brewing commercial a few years down the road.
What do you do if your beer isn't done when you need the empty tank? Is this just yeast selection, where you only pick strains with quick and acceptable performance?
I haven't been monitoring fermentation progress every day. The beers are usually ready to rack within a week. Two batches ago I used Danstar Windsor for the first time, since I ran out of S-04, and after a week I was only at 33% apparent attenuation. I was boiling a wit at the time, and I needed the bucket, so I racked anyway.
If this were a commercial beer I was trying to make on a schedule with limited fermenting space, this could've been a real disaster.