View previous topic :: View next topic |
Author |
Message |
morrillt
Joined: 16 Dec 2014 Posts: 56
|
Link Posted: Wed Feb 25, 2015 6:03 pm Post subject: Adding Wort while fermenter is bubbling |
|
|
So I threw 20 gallons into my fermenter, and enough yeast to ferment 40 gallons. I had inteded to brew the full 40 on day 1, but things happened and i lost half of it.
So I am getting ready to brew the other 20 gallons today.
The thing 10 hours after pitch is already bubbling like a mofo.
Can I just add 20 gallons of wort on top of an already bubbling wort / yeast?
Thanks,
Todd
|
|
Back to top |
|
|
Kevin59
Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
|
Link Posted: Wed Feb 25, 2015 9:44 pm Post subject: |
|
|
I believe the answer to be "yes". One of our local microbreweries brews 3bbl batche and double brews into 6bbl fermenters. I know that on occasion the double brew occurs on back to back days.
Your first 20 gallons is just one big yeast starter if you would, so adding another 20 gallons should be fine.
|
|
Back to top |
|
|
Tungsten
Joined: 06 Dec 2014 Posts: 318 Location: Buffalo, NY
|
Link Posted: Thu Feb 26, 2015 12:53 am Post subject: |
|
|
Definitely. I think you'll find that if you try to replicate this beer in the future, it will taste different... but that doesn't mean there will be anything wrong with this one.
|
|
Back to top |
|
|
morrillt
Joined: 16 Dec 2014 Posts: 56
|
Link Posted: Thu Feb 26, 2015 4:22 pm Post subject: |
|
|
The only thing i see is that is worrisome is adding the warmer wort, brought the temp us of the fermenter to 77 degrees for 5-6 hours.... whats that going to do? I guess i need a bigger plate chiller or something
|
|
Back to top |
|
|
Tungsten
Joined: 06 Dec 2014 Posts: 318 Location: Buffalo, NY
|
Link Posted: Thu Feb 26, 2015 4:53 pm Post subject: |
|
|
morrillt wrote: | The only thing i see is that is worrisome is adding the warmer wort, brought the temp us of the fermenter to 77 degrees for 5-6 hours.... whats that going to do? I guess i need a bigger plate chiller or something |
You might get some off-flavors and unwanted esters in there, but you might be fine if it cooled down to the right temp in 6 hours.
|
|
Back to top |
|
|
Kevin59
Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
|
Link Posted: Thu Feb 26, 2015 5:50 pm Post subject: |
|
|
morrillt wrote: | The only thing i see is that is worrisome is adding the warmer wort, brought the temp us of the fermenter to 77 degrees for 5-6 hours.... whats that going to do? I guess i need a bigger plate chiller or something |
Like Tungsten said, maybe you'll have something a little off. But you may not notice anything at all. And regardless of how it turns out you will likely have a finished beer you couldn't duplicate. Or not.
It's a good time to RDWHAHB! Think good thoughts about the beer!
(Worst case? If you find it to be undrinkable find a friend who does a little home distilling!)
|
|
Back to top |
|
|
foomench
Joined: 21 Feb 2012 Posts: 704 Location: Longmont, CO
Drinking: Pinot barrel aged quad
Working on: Flanders oude bruin in barrel, Flanders red fermenting to refill the barrel
|
Link Posted: Fri Feb 27, 2015 1:27 am Post subject: |
|
|
Yes, there are lots of breweries out there with X barrel brew systems and Y barrel fermenters where Y > X and they do multiple brew sessions to fill them up. Their time frame probably isn't quite as big, but I don't think that will make too much difference.
_________________ Brewery equipment photos (et al) here: https://picasaweb.google.com/114861423235799103704
|
|
Back to top |
|
|
|
|