kpr121
Well-Known Member
I know that people do with sour beers (can't think of the name right now), I am asking for any tips or ideas on adding new wort to beer that has already been fermented and is still in primary. The plan is to try to get as consistent of a product as possible, as well as utilizing the active yeast cake as much as possible. To start I would probably be using a 15 gallon sanke and adding 6-8 gallons to it over two brew sessions with around 3 weeks in between. Then let the second batch ferment out and keg it all.
But I've also been throwing around the idea of getting a 55 gallon drum or barrel and using that to constantly add and pull off beer. My biggest concern is leaving the yeast cake in the barrel, won't you get autolysis after a while? Is this where everyone tells me to get a conical so I can drop the trub?
But I've also been throwing around the idea of getting a 55 gallon drum or barrel and using that to constantly add and pull off beer. My biggest concern is leaving the yeast cake in the barrel, won't you get autolysis after a while? Is this where everyone tells me to get a conical so I can drop the trub?