Hello fellow brewers,
I'm facing a case in which the brewhouse capacity is 120-130 hl / brew and 6 to 7 brews per day and the fermentation tanks (Vertical & Horizontal) are of a 1200 hl capacity (normally filled to 960 hl only), in other words it takes 7 brews to fill up one fermentation tank & the wort gravity is 12 P (1048 Brewer Degrees).
In this case do you dose all the yeast with the first brew like you'd do in a fermentation tank that's filled with 4 or 5 brews or is it better to divide the yeast between the first and the third or the fourth brew? also do you aerate the last brew or not?
The problem we are facing right now is that the final beer smells too sulphury (alternates between SO2 & H2S), I would be grateful if someone has an insight on what the cause may be.
What I'm thinking is that dosing all the yeast with the first brew (160 gm /hl for the full FST which means 1,2 kg yeast per hl of first brew) results in the yeast going very quickly into fermentation and thus the fermentation CO2 strips out the Oxygen dosed later with the wort out of the beer, however the fermentation speed and yeast health seems fine unlike what would happen if you have poor aeration. What do you think about that point?
Thanks in advance,
Anthony
I'm facing a case in which the brewhouse capacity is 120-130 hl / brew and 6 to 7 brews per day and the fermentation tanks (Vertical & Horizontal) are of a 1200 hl capacity (normally filled to 960 hl only), in other words it takes 7 brews to fill up one fermentation tank & the wort gravity is 12 P (1048 Brewer Degrees).
In this case do you dose all the yeast with the first brew like you'd do in a fermentation tank that's filled with 4 or 5 brews or is it better to divide the yeast between the first and the third or the fourth brew? also do you aerate the last brew or not?
The problem we are facing right now is that the final beer smells too sulphury (alternates between SO2 & H2S), I would be grateful if someone has an insight on what the cause may be.
What I'm thinking is that dosing all the yeast with the first brew (160 gm /hl for the full FST which means 1,2 kg yeast per hl of first brew) results in the yeast going very quickly into fermentation and thus the fermentation CO2 strips out the Oxygen dosed later with the wort out of the beer, however the fermentation speed and yeast health seems fine unlike what would happen if you have poor aeration. What do you think about that point?
Thanks in advance,
Anthony
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