+1 Flaked barley/oats/wheat
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
What I want to say is: Learn your yeast and try different temperatures. Learn how to harvest and handle your yeast with your equipment.
I used to run 45 gallon batches through my Chillzilla and March pump w/no problems. I would just run over to fermentor and pitch the next AM if the water wasn't cold enough.Looks like those kegs are attached. I kept wondering what they were for!?
It's hard to deal with other strains because I don't have any means to propagate yeast aside from the fermentor so if I am going to brew one 15 bbl of 1.090 quad I need to start w/an existing slurry and it's not just as easy as deciding to throw in another style to grow up yeast because you need tap handles and/or labels for that beer and I don't want to waste an entire brewday making up a yeast starter.
So, if I want to add a different strain I need to either add a new flagship beer or a yeast propagation set up. For my Belgians I am actually considering adding a belgian Pale ale so that I can change the strain to what I prefer in my higher gravity Belgians.
If you can mash the whole batch run the total wort volume off into a couple of carboys and boil it in batches. Blend it together and pitch.
But to answer your original question, if you're planning on doing them a little bit apart, I would pitch the correct amount of yeast for the whole batch into the first one. You probably want to get the second one in there before a couple days though.
You can also reduce the temp to 80 C (~180F) for the hop stand. That will limit isomerization and DMS production.
That's what I do.
Ooo. I like this. Might even have to break out the old immersion chiller for the occasion.
for a solera project I would think you would want some o2 permeability as some of those bugs need o2 to thrive.
I would be worried about build up of acetobacter since its never really emptied/cleaned. Maybe you just pull from it until the acetic character gets too high and then start over?
1Vertical has made some amazing solera beers that are at least a couple years old. In the one I tasted any acetic character was just right. I think that's kind of the point with a solera project. to see how the barrel evolves.