Every day at the brewery is unique, and we never know exactly what to expect.
Beer is alive, full of billions of that uber-important microorganism Saccharomyces Cerevisiae (brewer’s yeast). Yeast is moody and temperamental.
We want it to be happy and healthy, by giving it food (sugar and oxygen), a nice place to live (proper temperature and pH), and a fresh batch of sugary wort to work on after it finishes the last.
For this reason, we need to follow its schedule.