Quote Originally Posted by Tooler2 View Post
I have made a lot of beer over the last 40 years. What distinguishes the swill most home brewers serve from commercial beer is the absence of yeast residue in the latter.
I used to dream of putting a piece of dry ice in each bottle before capping but it was unavailable where I was. I now carbonate water every day from a 20 lb bottle of CO2 but I no longer make beer.
Commercial beers are made using continual fermentation under strictly controlled environmental conditions. Even batch brewed beers such as home brew can be clean with correct decanting and filtering before bottling.