Two day brewing

[BarnBrian]

I'm toying with getting a 50 litre FV. Can I make 20 litres of wort on day 1 and make another 20 litres on day 2 and add it to the first 20. I'd then add yeast to start fermenting.

 

[MyQul]

Yes. You'd need a no-chill cube (basically a big plastic jerry can that you can get of ebay) to put the first 20L in. Then just add it to the second lot the next day

Edit. If you have a spare FV you also no-chill like I do by put it in the FV and cover it with (sanitised) cling film

 

[jceg316]

Quite a few breweries do this - have FVs twice or several times bigger than their brew capacity and fill it with several brews. I did read that there is something you can do where you add the first 20L and pitch the yeast, and at a certain point of fermentation you can add the second lot. It's the same concept as making a yeast starter.

 

[MyQul]

Quite a few breweries do this - have FVs twice or several times bigger than their brew capacity and fill it with several brews. I did read that there is something you can do where you add the first 20L and pitch the yeast, and at a certain point of fermentation you can add the second lot. It's the same concept as making a yeast starter.

That's interesting. I've never heard of that

 

[BarnBrian]

Quite a few breweries do this - have FVs twice or several times bigger than their brew capacity and fill it with several brews. I did read that there is something you can do where you add the first 20L and pitch the yeast, and at a certain point of fermentation you can add the second lot. It's the same concept as making a yeast starter.

I like the theory of that. I guess that would work over the two days.

 

[TheQuokka]

Adding aerated wort into the vessel one day into the fermentation?

Risky.

 

[jceg316]

That's interesting. I've never heard of that

There was this brewery I visited in Ghent called Gruut who had a small system and large FVs who would do this. I don't think they exist anymore though.

I think Camden did this before their investment from gigantocorp iirc, and in the book Yeast the author discusses breweries who use this technique.