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Hi brewers.
I am planning a 50L batch of beer in a couple weeks time but my Braumeister/Brewmaster system is only for 25L, so I need to mash two times. However, my only time to brew is during weekends and with summer coming (the only time of year when Stockholm is wonderful to live in), I have chores and pleasures during the weekends to beyond brewing
. My plan is to sneak up early in the morning before the family wakes up and mash a 25L batch on Saturday and a second batch on Sunday. This will give me time for other things from lunch onwards.
My plan is to start the ferment of the first (Saturday) batch as soon as it has been cooled from the mashing and boiling, giving it as little time as possible to catch anything. And then, when I have mashed, boiled and cooled the second (Sunday) batch, I plan to add the fresh wort directly into the fermenter of the Saturday batch, more or less exactly 24 hours after the first batch, which by then should have passed it's lag phase and be starting to consume the sugars of the Saturday batch.
Here's my question: do you see anything problematic with this approach? Would you want to talk me out of it? Why? Or are there things about this approach I need to consider and adjust for?
I can think of a few things. How much yeast to pitch - should I pitch yeast based on 25L or 50L? The same with yeast nutrients, should I add for 25L or 50L. Could I shock the yeast by adding so much fresh wort? PH?
Why aren't you just fermenting the two batches separately, you are right to ask. I could, but I'm running out of buckets. I am also cheap on the yeast, so I was hoping this would be a way to use less yeast.
I've never done this experiment before, so I am hoping you guys with more experience have done this before, or see the obvious flaw in my plan. Thanks in advance!
/Pal
I am planning a 50L batch of beer in a couple weeks time but my Braumeister/Brewmaster system is only for 25L, so I need to mash two times. However, my only time to brew is during weekends and with summer coming (the only time of year when Stockholm is wonderful to live in), I have chores and pleasures during the weekends to beyond brewing
My plan is to start the ferment of the first (Saturday) batch as soon as it has been cooled from the mashing and boiling, giving it as little time as possible to catch anything. And then, when I have mashed, boiled and cooled the second (Sunday) batch, I plan to add the fresh wort directly into the fermenter of the Saturday batch, more or less exactly 24 hours after the first batch, which by then should have passed it's lag phase and be starting to consume the sugars of the Saturday batch.
Here's my question: do you see anything problematic with this approach? Would you want to talk me out of it? Why? Or are there things about this approach I need to consider and adjust for?
I can think of a few things. How much yeast to pitch - should I pitch yeast based on 25L or 50L? The same with yeast nutrients, should I add for 25L or 50L. Could I shock the yeast by adding so much fresh wort? PH?
Why aren't you just fermenting the two batches separately, you are right to ask. I could, but I'm running out of buckets. I am also cheap on the yeast, so I was hoping this would be a way to use less yeast.
I've never done this experiment before, so I am hoping you guys with more experience have done this before, or see the obvious flaw in my plan. Thanks in advance!
/Pal