How Long Does a Beer Sit in the Fermenter?

We tend we knock our beers out at 48 degrees. And we ferment, we use the Augustina use frame from BSI. We pitch it a million self familiar per degree Plato. When we're about 65 to 70% of the way through fermentation or toward 80 to 80 f, we will set the jackets to 57 for a diasal rest. At like the pubs, for example, on much smaller tanks, we can spoon a lot earlier because that CO2 is egressed by that same point in fermentation. It's not simply caught in the liquid column. It’s not in transit as it were. If we do that in Milwaukee on the production system, on 120 barrel