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!
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!
Comment