Cost savings? How? Other than at start up, once the first batches of beer come out of fermentation, there is [or should be] a steady stream of beer that has been fermented. So the cost savings would only be useful for the first few batches of beer. If te brewery uses this method all of the time, the savings only will be realized when they can sell the first batches of beer sooner than later. Of course, for one-offs, this could be a better method of getting the product to market faster. But faster isn't always better, especially if the taste is affected.

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