meassure

[Alan Sullivan]

Hey, I.ve been making beer in a 225lts fermentor but always made 150lts.I decided to make two brews and fill the fermentor till 225lt. So that makes 105lt
How do you calcule the IBU´s to mix with the first batch?
Tala

 

[Walker]

I'm not quite sure I follow this. Actually.. I'm SURE I don't follow this.

You have a 225 liter fermenter that you normally make 150 liter batches of beer in. Correct?
(edit: that's a BIG f*cking fermenter man!)

Then you decided to make a double batch and fill the fermenter all the way to the top. Correct?

Here's where I get lost:

So that makes 105lt

And, I don't understand the question:

How do you calcule the IBU´s to mix with the first batch?

I apologize if I am being dense here. I would like to help, but I don't understand the situation.

-walker

 

[mpetty]

Yeah, I think you forgot decimal points and a few other things. Either that or you are a very clueless commercial brewer.

IBU's are a measure of bitterness, to calculate them, you need to know the kind of hops you added, how much of those hops you added, and when in the boil you made each of your additions.

 

[Baron von BeeGee]

Hey, I.ve been making beer in a 225lts fermentor but always made 150lts.I decided to make two brews and fill the fermentor till 225lt. So that makes 105lt
How do you calcule the IBU´s to mix with the first batch?
Tala

Would it not make 75L? The difference between 225L and 150L is 75L, not 105L.

Are you mixing two different beers? If they're the same beer, they should have the same IBU's, regardless of what quantity you mix. You may have to make some adjustments to your hop bill depending on how changing the volume of your boil affects IBU's on your system, but I'd ignore that for the short-term and refine it after you get some empirical data.

 

[Alan Sullivan]

I´ll try to make myself understandable...
My equipment can brew 150lts per batch. My fermenter can hold 255lts. So I have to make another bath (smaller) 105lts to fill my fermentor.
Sorry, while I´m writing this lines I just understood the answer.
I´m from Argentina, where are you guys from?

 

[Lou]

USA.
are you making beer for your entire town?

 

[Baron von BeeGee]

I´ll try to make myself understandable...
My equipment can brew 150lts per batch. My fermenter can hold 255lts. So I have to make another bath (smaller) 105lts to fill my fermentor.
Sorry, while I´m writing this lines I just understood the answer.
I´m from Argentina, where are you guys from?

Que buena onda (sorry, my wife is from Mexico). Why not do two equal batches of ~125L? That would fit your equipment and result in a full fermentor, plus you would not have to adjust the recipe.

 

[Alan Sullivan]

clueless brewer...I don´t think so...just making conversation, and of course I know what IBU´s are...
thank for the reply!
tala

 

[Walker]

So I have to make another bath (smaller) 105lts to fill my fermentor. Sorry, while I´m writing this lines I just understood the answer.

Yup... just cut out about 33% of the recipe and brew the smaller batch.

Also, a lot of us are from the USA and the remainder are from the UK.

I think you are brewing as much beer in a single shot as I brew over the course of 6 months! Nice.

-walker

 

[Alan Sullivan]

Que buena onda (sorry, my wife is from Mexico). Why not do two equal batches of ~125L? That would fit your equipment and result in a full fermentor, plus you would not have to adjust the recipe.

Good Idea! I´ll try that!

 

[Alan Sullivan]

USA.
are you making beer for your entire town?

Yep! I´ve been brewin for 4 years and last year I opened a micro brewery, and just starting . People over are not used to Ales , but slowly the taste for better beer is growing as the wine culture.

 

[Walker]

Yep! I´ve been brewin for 4 years and last year I opened a micro brewery, and just starting . People over are not used to Ales , but slowly the taste for better beer is growing as the wine culture.

SWEET!

If you use any of my recipes, I want to be paid for it.

-walker

 

[Chairman Cheyco]

Also, a lot of us are from the USA and the remainder are from the UK.


-walker

*Ahem*

 

[Lou]

Yep! I´ve been brewin for 4 years and last year I opened a micro brewery, and just starting . People over are not used to Ales , but slowly the taste for better beer is growing as the wine culture.

that's awesome. :rockin:

 

[user 574]

Que buena onda (sorry, my wife is from Mexico). Why not do two equal batches of ~125L? That would fit your equipment and result in a full fermentor, plus you would not have to adjust the recipe.

However wouldn't you be better off doing two 100L batches (or 110L) to account for the headspace requirements for the ferment? Your at 98% full with 250L wort and 255L fermenter. Either that or the fermenter at 255L already accounts for krausen space needed...

 

[Walker]

*Ahem*

Whoops! I forgot about the Northern Brewers. My bad!

-walker

 

[Darth Konvel]

*Ahem*

And one guy from the cold states up north

 

[Alan Sullivan]

SWEET!

If you use any of my recipes, I want to be paid for it.

-walker

What styles you brew?

 

[Alan Sullivan]

However wouldn't you be better off doing two 100L batches (or 110L) to account for the headspace requirements for the ferment? Your at 98% full with 250L wort and 255L fermenter. Either that or the fermenter at 255L already accounts for krausen space needed...

The fermenter holds space for more than 255lt But it´s meant for 255lt
I have pics of the brewey but I´m new in this site and don´t know how to publish them!

 

[Truble]

The Village Brewer! I can only dream....I have only brewed 40 gallons TOTAL in my brew career. I can't think of pulling down a 200+L batch!

I agree with the headspace comments, too. I gotta think that thing is going to krausen like crazy!

 

[Truble]

The fermenter holds space for more than 255lt But it´s meant for 255lt

ahh. gotcha.

I have pics of the brewey but I´m new in this site and don´t know how to publish them!

are they already on the web somewhere? just post the link.

 

[Walker]

What styles you brew?

IPA, porter, stout, brown ale... with the occasional experiment thrown in here and there (scottish ale, attempts to clone commercial beers, etc.)

-walker

 

[RichBrewer]

Yup... just cut out about 33% of the recipe and brew the smaller batch.

Also, a lot of us are from the USA and the remainder are from the UK.

I think you are brewing as much beer in a single shot as I brew over the course of 6 months! Nice.

-walker

Don't forget our good friends from Australia and Canada. (and anyone else I've forgotten)

 

[user 574]

Don't forget our good friends from Australia and Canada. (and anyone else I've forgotten)

Japan's covered too!

 

[Some Hasbeen]

You can't be making that in your home, can you? Is it for a commercial setting? That is a ton of beer and I have to say I'm a little jealous.

 

[Kaiser]

Back to the original question,

IBU is a measure of (g iso-alpha acids) / (L of wort or beer) this said the IBUs of a mix of beers are:

IBU_mix = ((IBU_a * V_a) + (IBU_b * V_b)) / (V_a + V_b)

But if you are talking about a filling up a single fermenter, I suggest making 2 batches of the same size (as the others already mentioned, accounting for head space in the fermenter and brew house capacity). Ideally you want to "double-up" into your fermenter. Get the first batch in and wait until it is at high Kraeusen. Then add the 2nd batch. This way you need less yeast. The yeast at high kraeusen for the first batch, will be very happy seeing all the O2 and nutrients coming in from the second batch. They will happily keep multiplying instead of leaving the exponential growing phase.

Kai

 

[Alan Sullivan]

You can't be making that in your home, can you? Is it for a commercial setting? That is a ton of beer and I have to say I'm a little jealous.

It´s a ton of beer I agree!! I brew 2975lt every month and supply local bars, parties, you name it! I started 4 yeas ago with a 5llt "lautern", after fermenting in 5lt wine bottles, y saved some money and bought a 50lt equip.All theses years i´ve been visiting brewerys, microbreweries in Argentina ( more than 120)
After this jouernes I asked a friend of mine to draw my equip. We built it with old honey Steel tanks. Did you guys knew that St one Brewing has another brewery than in San Marcos, Cal.? guess where? 30 blocks from home...:rockin:

 

[Some Hasbeen]

It´s a ton of beer I agree!! I brew 2975lt every month and supply local bars, parties, you name it! I started 4 yeas ago with a 5llt "lautern", after fermenting in 5lt wine bottles, y saved some money and bought a 50lt equip.All theses years i´ve been visiting brewerys, microbreweries in Argentina ( more than 120)
After this jouernes I asked a friend of mine to draw my equip. We built it with old honey Steel tanks. Did you guys knew that St one Brewing has another brewery than in San Marcos, Cal.? guess where? 30 blocks from home...:rockin:

Very cool.

 

[Baron von BeeGee]

Ideally you want to "double-up" into your fermenter. Get the first batch in and wait until it is at high Kraeusen. Then add the 2nd batch. This way you need less yeast. The yeast at high kraeusen for the first batch, will be very happy seeing all the O2 and nutrients coming in from the second batch. They will happily keep multiplying instead of leaving the exponential growing phase.

Very astute observation, as always.

Hmmm, been trying to talk the Señora into visiting Argentina. I had no idea there was a microbrew culture there. Maybe I should consider a new career track.

 

[Kaiser]

Very astute observation, as always.

I believe that I read about this when taking some on-line brewery tour for a german brewery.

[qote]Hmmm, been trying to talk the Señora into visiting Argentina. I had no idea there was a microbrew culture there. Maybe I should consider a new career track.[/quote]

Yes, there seem to be lots of microbrew opportunities in Argentinia.

Alan,
how good are the big commercial beers down there?

Kai