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Splitting batch - Head space problem

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  • Splitting batch - Head space problem

    Hey,
    I need to split 20HL (about 17 bbl) into two 40HL (34 bbl) fermenters in order to add different fruit purées to them. I would like to put 10HL (8,5 bbl) into each 34 bbl fermenter.
    What makes me afraid is the huge head space and the related possible beer oxidation.
    I have 2 options:
    1) Ferment 17 bbl in the same fermenter and split it after fermentation and then add the fruit and wait for the second fermentation to start;
    2) Split the wort before fermentation into the 34 bbl fermenter. Which means ferment and add the fruit into the 34 fermenter without moving it.

    I think the second option can protect the beer more from oxidation.

    Have you had any experience on things like this?
    Do you have any suggestion?

    Thank you!

  • #2
    Easy choice

    If oxidation is your only concern, then option 2 is the way to go. Difficult to purge a large tank enough as it is. But filling it only partially gives any oxygen left ample opportunity to do its dirty work.
    Phillip Kelm--Palau Brewing Company Manager--

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    • #3
      Your only issue will be cooling. You would only be filling to 1/3 full, and I suspect that your temperature probe is somewhere near half full. The general rule of thumb is the smallest batch size into a tank should fully cover the temp probe by a few inches at least.

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