From the HBD Archive
From: (John DeCarlo)
Subject: Re: Steam Beer at Anchor Brewing
Date: 1992-04-08 13:13:27 GMT

When I went on a tour of Anchor Brewing, the guide showed us where primary
fermentation takes place. These are wide, flat containers kept shallow
and cooled by San Francisco air. My memory tells me that they keep the
temperature fairly stable at 50 or 55 in there by a judicious combination
of insulation and only bringing in cool air from outside. Of course, these
temps are fairly easy to maintain in SF, but not cold enough to lager with.

Corrections requested, of course.

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