Interesting, I may try this. I have a 5 gal barleywine recipe that calls for ~20 lbs of grain. I take it you divide the hops bill in half, right?Madtown Brew said:...
Divide the grain equally in half, and mash/brew the first. Pitch your yeast when the wort has cooled to the desired pitching temp. After no more than 24-36 hrs, brew the second half, aerate, then pour it into the currently fermenting first half.
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Madtown Brew said:I just wanted to mention my method for when I do a beers that need a lot of grain. It's a bit time consuming, but it works very well for those who are space/volume limited.
For example, the last doppelbock I made had 18# of grain. I basically brewed it in two halves.
Divide the grain equally in half, and mash/brew the first. Pitch your yeast when the wort has cooled to the desired pitching temp. After no more than 24-36 hrs, brew the second half, aerate, then pour it into the currently fermenting first half.
As long as you complete the second half of the brew before fermentation has reached peak kraeusen, you shouldn't have any problems. Any oxygen you introduce will be immediately consumed by the yeast. Essentially, you can think of the first half of the brew as a "starter" for the second half. As I said, this works particularily well for high gravity brews such as doppelbocks and barleywines.
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