The biggest things I've noticed are hop utilization and specialty malt contributions.
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Good discussion but i have to dissagree on a 3BBL system costing as much as a 10BBL system , the systems have quite a price gap and that doesnt include the space to put it in, the price of grain etc....., unless im pricing equipment somewhere different.
Equipment limitations could also be a factor. In one brewery, I had to switch to a top-cropping strain (1332) because there was no way to reliably harvest yeast from the dish-bottom fermenters.
I just discovered that the material I posted was proprietary. I have deleted my post. I apologize to the BA for posting it.
I didn't care before but now I have to find out...
Even if you happened to walk into a German brewery where you were all setup for batch sparging and then decided not to decoct because 4 out of 5 Dennys agree that it doesn't make a difference, you would experience some serious problems because the system was designed around decocting (again just as Mr. Dornbusch shared).
Well, not necessarily. I know of at least two American brewpubs that have German-style, decoction-designed brewhouses but just use single infusion mashes.