Author Topic: Back to back brew days, maybe.  (Read 228 times)

Offline HopDen

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Back to back brew days, maybe.
« on: April 05, 2021, 08:46:54 PM »
I want to brew 2) 18 gallons batches of the same beer. I don't have enough yeast slurry for 36 gallons. If I brewed one batch say Sunday and pitching what yeast I have, can I then brew the second batch 2-3 days later (high krausen?)  and then add that to the first batch? My thoughts are that the yeast will have had time to grow and be able to finish. Thoughts?

Offline denny

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Re: Back to back brew days, maybe.
« Reply #1 on: April 05, 2021, 08:52:08 PM »
yep
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Online ynotbrusum

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Re: Back to back brew days, maybe.
« Reply #2 on: April 05, 2021, 09:05:17 PM »
It sounds like you have a major fermenter available.  Go for it - high krausen will put you in the highest vitality point of the first pitch, which is when many brewers harvest yeast for use, anyway.  Or using fewer letters in response as Denny said "yep".
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Offline HopDen

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Re: Back to back brew days, maybe.
« Reply #3 on: April 05, 2021, 10:02:27 PM »
It sounds like you have a major fermenter available.  Go for it - high krausen will put you in the highest vitality point of the first pitch, which is when many brewers harvest yeast for use, anyway.  Or using fewer letters in response as Denny said "yep".


I do, 1bbl Spike which has a 40 gallon total capacity. Sometimes my eyes are bigger than my stomach. I also have a 1/2 bbl spike which gets used more than the other.


Offline majorvices

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Re: Back to back brew days, maybe.
« Reply #4 on: April 06, 2021, 01:07:12 PM »
This is what commercial brewers do all the time. Look up "drauflassen". Usually it's best to do it within 12-24 hours though.

Offline goose

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Re: Back to back brew days, maybe.
« Reply #5 on: April 06, 2021, 01:58:18 PM »
Just a thought.  Since you have a big enough fermenter, why don't you do a second batch a day or so after the first and add it to the batch that is already fermenting?  That will give the yeast time to grow from the first batch and adding new wort on top of the already fermenting wort will not harm the beer.
We used to do that all the time in the brewery I worked at a few years back and it worked well.
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Online ynotbrusum

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Re: Back to back brew days, maybe.
« Reply #6 on: April 06, 2021, 02:15:38 PM »
Yep - what these guys said.  I knew that there was a German name for it, but I couldn't remember it.  Professor Narziss claimed that it was a worthwhile process from a flavor perspective as well, since it reduced certain esterification:

https://braukaiser.com/wiki/index.php/Drauflassen

Cheers!

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Offline HopDen

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Re: Back to back brew days, maybe.
« Reply #7 on: April 06, 2021, 06:59:35 PM »
This is what commercial brewers do all the time. Look up "drauflassen". Usually it's best to do it within 12-24 hours though.

Will do, thanks!!

Offline HopDen

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Re: Back to back brew days, maybe.
« Reply #8 on: April 06, 2021, 07:02:27 PM »
Just a thought.  Since you have a big enough fermenter, why don't you do a second batch a day or so after the first and add it to the batch that is already fermenting?  That will give the yeast time to grow from the first batch and adding new wort on top of the already fermenting wort will not harm the beer.
We used to do that all the time in the brewery I worked at a few years back and it worked well.


That is what I meant in my original post.
Thanks!