how the pros do it? any thoughts

[corsican dave]

i've got a mate who's a head brewer for a commercial micro brewery (yes, i can feel you all winceing... ) who has advised me to rack the beer to secondary fermentation once the SG is around 1015 (ie before fermentation is completely finished). he is suggesting moving the beer to a cool place to stop the ferment (at around 1015). apparently this leaves some residual sugars for the secondary once you transfer to keg, moving the keg to a warm place for a couple of days to kick start the secondary. the beer is then ready for drinking after about 5 days of stillage/clearing. he adds no additional sugar for the secondary at all.

apparently this is how he does it, but we are talking on a commercial scale here.

has anyone out there tried this method and if so, how did you get on?

thoughts, criticism and brick-bats welcome!

[corsican dave]

cheers chris!

i think i'll stick with the tried and tested home brew method, too. not in the mood for experimenting right now. except in the tasting dept., of course...

[MightyMouth]

I think the home brew method is better for us as we can't keep a close enough eye on the fermenting beer all the time to catch it at the right point and have time to do some thing about it if we do and 70g of tate and lyle isnt going to break the bank.