Is it possible to do two identical 25ltr brews in one day to fill a 50ltr FV?
If well planned surely it would be ok to pour first batch of wort into FV, snap on lid and airlock and leave till 2nd batch done. Then pour 2nd batch into FV and pitch yeast?
I know it will be a long day. Has anyone done this before?
Two Brews?
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MightyMouth
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MightyMouth
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Wez
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BigEd
Re: Two Brews?
Cheers!, Martin. Should work fine, some commercial breweries double-batch regularly. I would pitch the yeast in the first batch, why wait for the second?Martin the fish wrote:Is it possible to do two identical 25ltr brews in one day to fill a 50ltr FV?
If well planned surely it would be ok to pour first batch of wort into FV, snap on lid and airlock and leave till 2nd batch done. Then pour 2nd batch into FV and pitch yeast?
I know it will be a long day. Has anyone done this before?
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Aleman
- It's definitely Lock In Time
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What a lot of German Breweries do, is to dow two identical mashes filling the FV to 1/3 on day one, and pitching the yeast, then the next day they do a bigger volume to fill the FV, and pitch onto what is in effect a massive starter.
Makes for two shorter days rather than one long one.
What I've done in the past is to mash a stupidly silly huge amount of grain, Lauter it, and sparge to collect 25L of very high gravity wort, then refill the Mash tun with 25-30L of liquor, allow to mash again for a short period, then lauter, and boil that separately. You get two batches of beer, one high gravity and the other a nice drinking beer.
Makes for two shorter days rather than one long one.
What I've done in the past is to mash a stupidly silly huge amount of grain, Lauter it, and sparge to collect 25L of very high gravity wort, then refill the Mash tun with 25-30L of liquor, allow to mash again for a short period, then lauter, and boil that separately. You get two batches of beer, one high gravity and the other a nice drinking beer.
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erebus
Sorry perhaps I'm reading to much into this, but are you saying they brew 3 brews using 1 yeast?Aleman wrote:What a lot of German Breweries do, is to dow two identical mashes filling the FV to 1/3 on day one
In home brew terms;
1st brew, 23L + 12gm yeast
2nd brew, second day, 46L straight into the fermenter of the first day?
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Martin the fish
My main reason for wanting to do this is that once my 30 bottles of beer are ready i find they empty rather quickly. Also i'm having trouble getting any of them to last longer than a month or so and i would like to have some that i can 'keep' for a while.
I think i'm gonna have a go at this. It won't be any longer than a normal work day for me as i start at 6am and finish around midnight. But then i only 'work' for 4-5 months of the year.
I think i'm gonna have a go at this. It won't be any longer than a normal work day for me as i start at 6am and finish around midnight. But then i only 'work' for 4-5 months of the year.
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spearmint-wino
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Like people have said, its totally possible, being organised is a good thing though!
Think about when you can overlap the two to shorten the day - when I did it I got the 2nd batch mash liquor up to temp whilst steeping/cooling the first batch (I have 2 boilers but only 1 lead for the elements). Doughed in the 2nd mash then ran-off and pitched the first batch.
Weigh out the grains for both batches first, and don't dough-in the second batch anywhere near your cooled/cooling wort so you don't contaminate your beer from some rather un-sanitary grain dust
I started at 7 am and finished at about midnight (although I had a slight setback). If (when
) I do it again I'll make sure I get the overlap right.
Think about when you can overlap the two to shorten the day - when I did it I got the 2nd batch mash liquor up to temp whilst steeping/cooling the first batch (I have 2 boilers but only 1 lead for the elements). Doughed in the 2nd mash then ran-off and pitched the first batch.
Weigh out the grains for both batches first, and don't dough-in the second batch anywhere near your cooled/cooling wort so you don't contaminate your beer from some rather un-sanitary grain dust
I started at 7 am and finished at about midnight (although I had a slight setback). If (when
) I do it again I'll make sure I get the overlap right.drinking: ~ | conditioning: ~ | primary: ~ | Looks like I need to get brewing then...
Visit London Amateur Brewers online
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oblivious
Re: Two Brews?
Rochefort do thatMartin the fish wrote:Is it possible to do two identical 25ltr brews in one day to fill a 50ltr FV?
If well planned surely it would be ok to pour first batch of wort into FV, snap on lid and airlock and leave till 2nd batch done. Then pour 2nd batch into FV and pitch yeast?
I know it will be a long day. Has anyone done this before?
They brew Monday, Tuesday, Thursday and Friday. Tuesdays brew one on top of Mondays and so on
It supposed to be very good of high gravity worts and for the yeast
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Martin the fish
I too have done what Alemans says.
Before Xmas I did an 8% xmas beer and still managed to get a nice 3% Amarillo ale off of the mash after.
It does make for a slightly longer day but probably not as long as two separate brew days. As others have said if you do two separate boils you could dry different hops in each.
Good Luck
Before Xmas I did an 8% xmas beer and still managed to get a nice 3% Amarillo ale off of the mash after.
It does make for a slightly longer day but probably not as long as two separate brew days. As others have said if you do two separate boils you could dry different hops in each.
Good Luck
Fermenter(s): Lambic, Wheat beer, Amrillo/Cascade Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
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Aleman
- It's definitely Lock In Time
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Not really, Assuming a Brew length of 100HL, then day One, Mash enough grain to produce 30HL of wort, and run that to the FV and pitch the yeast.Day Two Mash, 70HL of wort (Which could actually be in two 35HL Mashings), and run it into the fermenting wort in the FV from day one. Its one way to produce high volumes from small capacity plant, and really lends itself well to producing very high quality lagers, as you pitch big in the first place and then 24 hours (or less later) you add another ty of well oxygenated wort to what is in effect a large starter.erebus wrote:Sorry perhaps I'm reading to much into this, but are you saying they brew 3 brews using 1 yeast?Aleman wrote:What a lot of German Breweries do, is to do two identical mashes filling the FV to 1/3 on day one
In home brew terms;
1st brew, 23L + 12gm yeast
2nd brew, second day, 46L straight into the fermenter of the first day?
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ThomasBoze
Do a web search for "partigyle brewing."
Basically, its two beers with one mash. You mash in with a large amount of grain, then during sparge you spit the runnings to get two different beers. You begin by deciding what two beers you want.
First you determine the desired pre-boil volume and gravity for each split. (see below for 1/3 -2/3 split v.s 50/50) Then find the total gravity by: ((V1 x Points) + (V2 x Points)) / (V1+V2). (Points = specific gravity - 1 x 1000) Once you have the overall gravity and total pre-boil volume you are ready to calculate the grain bill necessary to achieve it.
During your sparge a 1/3 - 2/3 split on the runoff will yield worts that are roughly a ratio of 2:1 in gravity. To determine the gravities multiply your total gravity by 1.5 for the first split and .75 for the second.
Example: Total expected gravity from both splits is 1.060. First split will have a gravity of 1.090 (60 x 1.5) and the second will have a gravity of 1.045 (60 x .75).
By splitting the runoff equally, the extract will be about 58% in the first half and 42% in the second. To estimate the gravityof each split multiply the total gravity by 1.333 for the first half and the second by .666.
Example: Total gravity is 1.060. First split will have a gravity of 1.080 (60 x 1.333) and the second will be at 1.040 (60 x .666).
After the split you can mix the two together to balance them out.
Basically, its two beers with one mash. You mash in with a large amount of grain, then during sparge you spit the runnings to get two different beers. You begin by deciding what two beers you want.
First you determine the desired pre-boil volume and gravity for each split. (see below for 1/3 -2/3 split v.s 50/50) Then find the total gravity by: ((V1 x Points) + (V2 x Points)) / (V1+V2). (Points = specific gravity - 1 x 1000) Once you have the overall gravity and total pre-boil volume you are ready to calculate the grain bill necessary to achieve it.
During your sparge a 1/3 - 2/3 split on the runoff will yield worts that are roughly a ratio of 2:1 in gravity. To determine the gravities multiply your total gravity by 1.5 for the first split and .75 for the second.
Example: Total expected gravity from both splits is 1.060. First split will have a gravity of 1.090 (60 x 1.5) and the second will have a gravity of 1.045 (60 x .75).
By splitting the runoff equally, the extract will be about 58% in the first half and 42% in the second. To estimate the gravityof each split multiply the total gravity by 1.333 for the first half and the second by .666.
Example: Total gravity is 1.060. First split will have a gravity of 1.080 (60 x 1.333) and the second will be at 1.040 (60 x .666).
After the split you can mix the two together to balance them out.
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Martin the fish
Too much for my limited brew skills at the moment.
But i do like the idea of knocking up a batch, pitching yeast, then following day knocking up another identical batch and adding to the first. As aleman says. It would be a good way to produce a large volume from a small brewery.
Now all i gotta do is find a recipe i like and i'm keen to give it a go.
But i do like the idea of knocking up a batch, pitching yeast, then following day knocking up another identical batch and adding to the first. As aleman says. It would be a good way to produce a large volume from a small brewery.
Now all i gotta do is find a recipe i like and i'm keen to give it a go.