I haven't sanitized my conical in over a year.

[Tartan1]

I do a trub dump and gravity measurement as the fermentation slows, usually ends up I rack it then or in the next day or two, depending on gravity reading.

Ok makes sense now, I was thinking the ferment was complete with no activity present then the transfer and then a subsequent batch added. So basically some activity is still happening, do the trub dump to clean up the cone of the fermenter and let the yeast/cake develop/settle over the remaining fews days before transfering. Thanks for clarifying that for me!!

 

[Want2Brew]

Interesting way of doing consecutive brews sounds promising. How do you guys handle trub dumps? I get the first ferment would be simply to dump the trub and let the yeast cake build but how would you handle subsequent ferments? Would the trub from the 2nd ferment sit on the 1st ferments yeast cake and then build up alternating layers of trub/yeast? Maybe overthinking this?

I just let it build up but I’m careful to keep all of the hops and hot break out of the fermenter so I just end up with yeast and a little cold break in the bottom. This is especially important when using a plate chiller (it plugged the first use). I seem to remember reading at one time that yeast nutrient is just dead yeast, if so I see no reason to remove it from the fermenters, if not, I’ve noticed no ill effects from leaving it in other than it does end up taking up a little space. I’ve seen some people say they remove part of the cake before re pitching on it, this would be another option. Yeast washing is also an option if you felt it necessary but it would take away from the simplicity imho. I can see how a conical(s) would be even better for this method than carboys but it is possible with carboys.

How long does it take for your plate chiller to cool a batch and how big of a batch? I have started doing back to back batches and cooling of the wort takes about 45 minutes with my current setup. So while boiling my first batch, I mash, those take the same amount of time. While the wort is cooling I have nowhere to go with the mash so I can sparge, so I end up dumping the mash into 5 gallon buckets, then sparging and dumping into buckets, then once the brew kettle is free, I dump the buckets and start my second boil.
The solutions I have come up with so far are, the bucket method, cool the wort faster so i am not waiting on the kettle, buy another kettle, store sparge water in a separate pot and boil in the HLT. I don't know, or just take longer to brew and chill out.

I have not actually timed it but it is certainly faster than when I was using an IC, (50’x1/2”) I’d guess 20 to 25 minutes (when everything goes as planned…..lol) and these are 10 gallon batches.

As far as speeding up your back to back batches, I guess it depends on what equipment you have on hand or are willing to add. Seems like you have thought out several good options. You could always start your second mash a little later so your brew kettle is empty when it’s time to sparge, but as you pointed out this doesn’t help you on time. If you have a spare vessel, maybe an unused cooler, I like the idea of transferring your sparge water to it and using the HLT for a second brew kettle. I think it all dependent on what works best for you. Perhaps the solution is a combination of things. I’ll be interested to see what you come up with! And yes, RDWHAHB is always a viable and advisable option!

 

[sodbuster]

Ok makes sense now, I was thinking the ferment was complete with no activity present then the transfer and then a subsequent batch added. So basically some activity is still happening, do the trub dump to clean up the cone of the fermenter and let the yeast/cake develop/settle over the remaining fews days before transfering. Thanks for clarifying that for me!!

Yep, I usually dump trub after a 2 weeks or so, and then again a day or two before kegging. It seems like there is so much yeast in the conical if I don't dump twice a good bit will wind up in a keg.

 

[Want2Brew]

Yep, I usually dump trub after a 2 weeks or so, and then again a day or two before kegging. It seems like there is so much yeast in the conical if I don't dump twice a good bit will wind up in a keg.

So is there enough yeast in suspension that settles out over the day or two prior to emptying and refilling to kick off the next batch or do you not blow it all out on the second trub dump?

 

[sodbuster]

So is there enough yeast in suspension that settles out over the day or two prior to emptying and refilling to kick off the next batch or do you not blow it all out on the second trub dump?

When I gently dump the valve, there will be a slug of yeast followed by a spray of beer. I imagine it's like washing mud off with a garden hose. After the initial slug passes there will still be a lot of cake left stuck to the walls. My goal is to get the yeast cake below the bottling/keg pick up which is a few inches higher on the conical. You will never get it all by dumping the valve and there has to be multitudes more yeast left in there than by pitching a few packets.
My main goal with this method is to save time, reduce yeast purchasing or handling, and believe it or not decrease infection opportunities. If it continues to work I may go another year. why not.

 

[jerrylotto]

I try to brew totally different styles each time, so back to back fermentations are a non starter.

 

[wdavis2003]

I'm going on about 6 months right now. Maybe 4 generations of 34/70 in. I don't brew all that often and had planned to clean the fermenter before I use it next but now I might change my mind and throw one more brew in there. My last batch has turned out to be one of my best yet.

 

[Tartan1]

I'm going on about 6 months right now. Maybe 4 generations of 34/70 in. I don't brew all that often and had planned to clean the fermenter before I use it next but now I might change my mind and throw one more brew in there. My last batch has turned out to be one of my best yet.

What is the average time span between your batches and while the yeast is still in the fermenter (after transfer) do you use temp control to keep it healthy?

 

[wdavis2003]

What is the average time span between your batches and while the yeast is still in the fermenter (after transfer) do you use temp control to keep it healthy?

The last batch sat in the fermenter for 3 months under about 10 psi and at around 36 degrees.

My next batch, if I choose to reuse the yeast, will be about 3 months in the fermenter as well under the same conditions.