Ok, which one of you did this?
#1
Posted 07 November 2017 - 04:43 AM
#2
Posted 07 November 2017 - 04:48 AM
I have to wonder how long it takes to pay that system off.
#3
Posted 07 November 2017 - 07:01 AM
I have to wonder how long it takes to pay that system off.
Probably "forever"
#4
Posted 07 November 2017 - 07:08 AM
Several breweries are doing this
#5
Posted 08 November 2017 - 04:37 AM
Several breweries are doing this
is it just a PR thing or do they actually save money?
#6
Posted 09 November 2017 - 03:58 PM
is it just a PR thing or do they actually save money?
I would guess a bit of both
#7
Posted 15 November 2017 - 05:46 PM
From the article I would say mostly marketing with some savings.
“The cost savings aren’t huge, but if the sustainability makes me feel really good, why wouldn’t I want to do it?” Roys said. “Producing all that carbon dioxide and letting it just float away is essentially throwing out an ingredient. Being able to reuse it and make it full circle is a huge benefit.”
“It comes from customer demand, really,” Woods said. “People are willing to put their money where their ideals are, so we want to give them a product they can search out and request."
#8
Posted 16 November 2017 - 05:15 AM
From the article I would say mostly marketing with some savings.
ugh. this kind of thing rarely sits right with me. ideals instead of facts. not looking to go all PH here but this has to be one of the lowest poles in the CO2 tent people could go after.
#9
Posted 16 November 2017 - 05:49 AM
I think capturing CO2 from fermentation is pretty much SOP for reinheit%&$@!$* is it not? Maybe he thinks his customers will appreciate the CO2 emission angle more than the German purity angle even if it is small cookies. Either way I believe it is supposed to be a higher percentage of pure CO2 than the bottled stuff.
#10
Posted 17 November 2017 - 03:41 AM
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