We are going to start double batching our brews and my search has come up with some differing opinions on some of the techniques. We will be doing 2 batches on the same day. I'm curious to hear some of your favorite techniques for this. It seems that some (doing both batches on same day)
will pitch only enough yeast as if they were only doing 1 batch after the 1st batch. Others will pitch enough yeast for the full 2 batches (double the yeast amount in he 1st scenario) after the 1st batch. Thoughts on this? Also, the consensus seems to be to oxygenate both batches as normal... thanks for any feedback on this!
will pitch only enough yeast as if they were only doing 1 batch after the 1st batch. Others will pitch enough yeast for the full 2 batches (double the yeast amount in he 1st scenario) after the 1st batch. Thoughts on this? Also, the consensus seems to be to oxygenate both batches as normal... thanks for any feedback on this!
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