Double batch in one fermenter

[sae220261]

This is my first post to the forum. Please be gentle. Hehe.

I have an opportunity to get a larger conical fermenter than my brewing quip eat for a really good deal. I would like to take the opportunity to brew two batches in one day and combine them in the fermenter.

There would obviously be a time lag between batches. Is that a problem?

Would I wait to pitch or would it be ok to just add the second batch and pitch again with more yeast?

Does anyone do this?

Thank you very much for letting me join the group.

 

[Nagorg]

I'd say you should pitch after adding the second batch to the fermenter. Shouldn't be any issues with the lag time between batches; just try to keep the temp somewhat stable and any critters out of it and you'll be fine.

 

[Beernik]

Breweries frequently do this. I know Uinta has a fermenter that is 4 or 5 times bigger than their boiling vessel.

I'm not sure if they stage yeast additions for it or not. On a home brew scale, the two worts will be hitting the fermentor only a couple hours apart. I think I would get them both in the fermenter, then aerate and pitch the combined batch.

 

[Transamguy77]

Not sure how you are brewing now but is moving up to 10 gallon batches a possibility? It would be much easier to make 10 gallons once rather than 2 5 gallon batches, much faster too.

 

[Calder]

Brewing a bigger batch is obviously the best answer. You could also brew a high gravity 5 gallon batch and dilute with 5 gallons of water (partial boil).

But ... if you are going to make 2 batches for a single ferment, hold off pitching the yeast until you have the total volume in the fermenter.

Why ...... If you brew 5 gallons and pitch yeast, the yeast will reproduce to the level required for 5 gallons. When you add the second batch you will then be working off the 5 gallon yeast. You would have to re-aerate, but depending on how long it has been, you will always wonder if it helped or hurt the beer, and if the inital pitch took off quick, you would worry if you re-aerated that you created a problem, or if you didn't, you would worry if you should have.

Easiest to keep it sanitary and pitch once when it is all together. The wort will keep fine for 24 hours .... even a few days.

 

[sae220261]

Thank you for all of the input. My plan would be to double batch same day ... Go from one to the next right away. Sounds like adding them then pitching is not a problem. That is probably how I will proceed. Thanks again.

 

[TommyTbar]

We do this all the time at the brewery I work at, we have a 15bbl brew house and 30 bbl tanks, I will pitch yeast on the first batch then brew into the same tank on the second.

You can also brew a single batch for "yeast propagation" let it ferment for 24-48 hrs then brew the second after a 50% attenuation drop and have enough yeast for the second half of the batch. A bit overkill for a 10 gallon batch but you get the point

I don't understand two posts above me, re-aerating is not an issue and if the total volume of yeast is pitched and brews are combined within a reasonable amount of time (12hrs) and would see no difference between pitching a couple hours apart. Even wyeast recommends my above method for yeast propagation using a part of the batch as a "starter"


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[DarkNoonBrewer]

We do this all the time at the brewery I work at, we have a 15bbl brew house and 30 bbl tanks, I will pitch yeast on the first batch then brew into the same tank on the second.

You can also brew a single batch for "yeast propagation" let it ferment for 24-48 hrs then brew the second after a 50% attenuation drop and have enough yeast for the second half of the batch. A bit overkill for a 10 gallon batch but you get the point

I don't understand two posts above me, re-aerating is not an issue and if the total volume of yeast is pitched and brews are combined within a reasonable amount of time (12hrs) and would see no difference between pitching a couple hours apart. Even wyeast recommends my above method for yeast propagation using a part of the batch as a "starter"


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Thanks for sharing! That's good news. I've heard of breweries doing this all the time, but didn't know the dirty details of it all. We're really scratching the surface but, but it seems like all the yeast should be pitched to get the little guys going and then add the next batch or remain wort within 12 hours. What about 24hrs? Where is the cut-off on loosing style points and staying close to a traditional all at once pitch?

Also, which brewery do you work for? Next time I'm up there, I'll have to stop by!