Oxidation before yeast / Fermentation

[QueenNiyo]

Hi everyone,

Planning to brew my first beer before new years. However, I don't have 1 big kettle or big stockpot to accommodate my target of 3 gallons of liquid at once.

I was planning to do 2 brews -- one right after the other. After completing the first brew, I'll transfer the wort to the primary fermenter/carboy and cover it, but I won't put in my yeast yet. After brewing my 2nd batch, I'll combine the 2 batches of wort in my carboy, and that's the time I'll put in my yeast and pitch it. And then the usual fermentation process goes on.

My question is: Should I worry about oxidation ruining my beer after my first batch is transferred to the carboy but before putting in the yeast? If yes, what could I do to reduce the chances of oxidation ruining my beer? Or should even I worry about oxidation before fermentation happens?

Thanks in advance!

 

[doug293cz]

Hi everyone,

Planning to brew my first beer before new years. However, I don't have 1 big kettle or big stockpot to accommodate my target of 3 gallons of liquid at once.

I was planning to do 2 brews -- one right after the other. After completing the first brew, I'll transfer the wort to the primary fermenter/carboy and cover it, but I won't put in my yeast yet. After brewing my 2nd batch, I'll combine the 2 batches of wort in my carboy, and that's the time I'll put in my yeast and pitch it. And then the usual fermentation process goes on.

My question is: Should I worry about oxidation ruining my beer after my first batch is transferred to the carboy but before putting in the yeast? If yes, what could I do to reduce the chances of oxidation ruining my beer? Or should even I worry about oxidation before fermentation happens?

Thanks in advance!

I'd just pitch the yeast after the first batch of wort is racked to the carboy.

Brew on

 

[QueenNiyo]

I'd just pitch the yeast after the first batch of wort is racked to the carboy.

Brew on

Thanks for the reply! May I ask why, if you dont mind?

 

[doug293cz]

Thanks for the reply! May I ask why, if you dont mind?

Getting the fermentation started as quickly as possible will let the yeast scavenge O2 in the wort/beer (yeast use O2 during the propagation phase.) There aren't really any downsides to adding the second batch after a bit of fermentation, as long as your sanitation practices are good.

Brew on

 

[QueenNiyo]

Getting the fermentation started as quickly as possible will let the yeast scavenge O2 in the wort/beer (yeast use O2 during the propagation phase.) There aren't really any downsides to adding the second batch after a bit of fermentation, as long as your sanitation practices are good.

Brew on

Great to hear. Thank you and Cheers!

 

[ncbrewer]

If you're using dry yeast, you can sprinkle it on top after the first batch. Then pour the second batch on top of it, and it will mix the yeast into the wort. That's pretty much what Fermentis is recommending now. It keeps the dry yeast from sitting on top of the foam so it goes to work sooner.

 

[AlexKay]

Double- (or triple-) batching is common for pros, when a brewery needs to raise production but can’t afford or fit new fermenters. If I’m remembering what I heard correctly, the pros pitch the yeast with the first batch.

 

[Bassman2003]

I agree, pitch on the first batch and add more fuel to the fire with the second batch!

 

[rallenhall]

Agree with the above statements. I was involved with a craft brewery where the SOP for double-batching was to brew 7bbl on day one, transfer to a 15bbl fermenter and pitch yeast. Brewed another 7bbl. on day two and transferred on top without adding any additional yeast. Never had a problem with fermentation.

 

[IslandLizard]

Welcome to home brewing and our forums!

How are planning to chill each sub-batch to yeast-pitching temperature?
BTW, the pros call the brewed batches that are combined "turns."

 

[tracer bullet]

As an FYI, lots of people will intentionally supply oxygen to their wort when the yeast is pitched. So it's probably not something to worry about.

(And I say "probably" not something to worry about, because there's an entire low-oxygen practice I'm unfamiliar with, and folks who practice it may say otherwise).

 

[MaxStout]

Getting the fermentation started as quickly as possible will let the yeast scavenge O2 in the wort/beer (yeast use O2 during the propagation phase.) There aren't really any downsides to adding the second batch after a bit of fermentation, as long as your sanitation practices are good.

Brew on

There's also the possibility for an infection to set in if you wait too long to pitch yeast. Better to pitch yeast as soon as possible after chilling.

There is "no chill" brewing, where you rack the hot wort into a container, seal it and let it cool on its own before pitching, like overnight. It's a method sometimes used in places where water for chilling is scarce. There's still a risk of infection, so you would have to be extra diligent in your sanitation.

 

[BrewDrinkRepeat]

I would definitely pitch the yeast after the first batch.

Just be certain that the second batch is very close to the temperature of the active fermentation when you add it, and I would add it as gently as possible. (I have a valve on my kettle, so I would probably use sanitized tubing, the open end submerged in the fermenting wort, rather than pouring it in.)