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Brews & Views Bulletin Board Service * Brews and Views Archive 2008 * Archive through May 30, 2008 * When is a batch a batch? < Previous Next >

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Pacman
Advanced Member
Username: Pacman

Post Number: 877
Registered: 04-2003
Posted From: 98.227.19.82
Posted on Thursday, May 08, 2008 - 03:24 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I was thinking about this today and I can't decide... I made a beer a few weeks ago where I mashed enough grain to get 11.5g of around 1.072 wort. .. I split the wort between two kettles to get enough to make 6g of 1.068ish IPA and 6g of 1.080ish DIPA with added sugar to the DIPA to hit the OG... For those of us that keep track of how many batches we have made does that count as one batch because it came from one mash or does it count as two because I got two different beers out of it?

You could go through the same thing with partigyle beers also I suppose. If you make a Barleywine and use the second runnings to make another beer is that one batch or two?
 

Tom Meier
Advanced Member
Username: Brewdawg96

Post Number: 798
Registered: 03-2003
Posted From: 75.137.121.197
Posted on Thursday, May 08, 2008 - 04:00 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't count batches, but if I did, I would say a different style counts as a different batch.

Except for adding a fruit extract or something to one keg out of two.

So if you split the ferments and make a tripel and a maibock thats still two batches.
 

Graham Cox
Senior Member
Username: T2driver

Post Number: 1647
Registered: 11-2004
Posted From: 68.32.253.156
Posted on Thursday, May 08, 2008 - 04:10 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'd say if it's boiled separately, it's a separate batch. Just pitching a different yeast is usually no different than adding a fruit extract to one and not the other - you didn't really do anything different even though you ended up with two different beers. (Unless, of course, the yeasts are so different that the beers are no longer even related, e.g. an ale and a lager or a specialty yeast and a normal yeast.)

So, if you have two separate worts (even from the same tun) and two separate boils, it's two separate beers. Or maybe two separate yeasts if they're really different. Not exactly an exact science, is it?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 8854
Registered: 01-2002
Posted From: 24.57.225.170
Posted on Thursday, May 08, 2008 - 10:28 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Does a big yeast starter count as a batch? Last night I stepped up a smack pack of Wyeast 2035 the second time to 2.5 gallons for a 10 gallon batch of CAP I'll brew on Monday. I hopped it to 13 IBUs with Clusters. Over the weekend I'll crash cool it, and Monday I'll prime and bottle it in 2 liter plastic soda bottles. Is that really a batch of extract beer, or is it merely not wanting to waste expensive extract by pouring it down the drain?
 

Andy Hancock
Member
Username: Ahancbrew1

Post Number: 229
Registered: 03-2003
Posted From: 192.55.52.10
Posted on Thursday, May 08, 2008 - 01:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Last weekend I collected 7 gallons from the mash, then divided it into 2 5-gallon pots. I boiled these on the stove with 1/2 of the bittering hops in each. All the flavor and aroma hops were in the pot that was cooled 1st. I then put the wort from both pots into 1 fermenter with the yeast cake of a previous batch. So this was 1 batch, then 2, then back to 1 again.

I usually donít count batches, I count recipes. If I make 2 beers from one mash, using different hops and yeast in each, I will count this as 2.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 5563
Registered: 03-2004
Posted From: 216.23.55.202
Posted on Thursday, May 08, 2008 - 01:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Two different beers, two batches. If you just split a batch and fermented separately, that would be a single batch.
 

Graham Cox
Senior Member
Username: T2driver

Post Number: 1648
Registered: 11-2004
Posted From: 68.32.253.156
Posted on Thursday, May 08, 2008 - 02:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"Does a big yeast starter count as a batch?"

I'd say that if you intend to drink it (and can drink it), it's a batch.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 8856
Registered: 01-2002
Posted From: 24.57.225.170
Posted on Thursday, May 08, 2008 - 02:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Graham, it remains to be seen how a lager yeast starter fermented at 70 F and drunk young will taste. My last two big starters were with Wyeast 3068 and Wyeast 1762, respectively. They produced very drinkable low gravity table beers.
 

Chumley
Senior Member
Username: Chumley

Post Number: 5422
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Thursday, May 08, 2008 - 03:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My guess is that you will find that starter to be very fruity, Bill. I brewed a CAP once in the summer with WY2305, and found it to be fruit loops. Of course, you might like it.
 

Bob Wall
Senior Member
Username: Brewdudebob

Post Number: 1522
Registered: 11-2004
Posted From: 139.76.224.66
Posted on Thursday, May 08, 2008 - 10:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill, please re-name this thread to "Let's pick the flyshit out of the pepper"
 

Pacman
Advanced Member
Username: Pacman

Post Number: 879
Registered: 04-2003
Posted From: 98.227.19.82
Posted on Thursday, May 08, 2008 - 11:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

So this was 1 batch, then 2, then back to 1 again. Hahahaah Andy... that was good...

For my lagers last year I basically made a full sized batch to build up enough yeast... I did the starter thing from a couple of packs of wyeast 2206 and pitched that into a generic MVP (Munich, Veinna, Pils) wort and fermented it like a regular lager... the beer wasn't anything special but it was definitely drinkable.. I split that yeastcake between two batches... I figured I might as well go with a whole batch instead of the huge stater, it just seemed easier and I figured I would enjoy the end product more... I would have done that this year if I had more time...

I guess the consensus would be two different batches for the IPA/DIPA...
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 8858
Registered: 01-2002
Posted From: 24.57.225.170
Posted on Friday, May 09, 2008 - 01:16 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm reminded of the homebrewer I knew some years ago. He brewed nothing but lagers, and only from late November to early March (he had other hobbies during warmer weather). He would start by buying two smack packs of Wyeast 2206 and pitching them directly into a 5 gallon batch of a lower gravity American lager. Over the rest of the winter he would brew (typically every two weeks) successive batches of increasingly higher gravity beers, using the yeast from the previous batch. His final beer was a "trippelbock," a sort of Samichlaus-like beer with an O.G. around 1.120.

He had a lot of unconventional practices, such as chilling the wort in a snowbank or on his open patio overnight, depending on the temperature. He also did his lagering in a crawlspace under a family room addition to the house. Whatever his methods, his beers, especially the bocks, frequently did very well in competitions, including some best of show awards.
 

gregory gettman
Advanced Member
Username: Gregman

Post Number: 663
Registered: 03-2003
Posted From: 70.235.68.151
Posted on Sunday, May 11, 2008 - 01:59 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If a yeast cell fell in the woods an no one was around would it make a sound?

To answer the question at the start, Parti-gyle brewing developed out of the need to get the most from one mash. Even though they come from one grain bill, I like to count them as two beers or batches of beer. After all I may add sugar or a steeped grain to the second batch just to make it different, in addition to two yeasts.

If however you mash two beers but do everything the same to both, than I would say that it is one batch.
 

Kevin Kowalczyk
Member
Username: Itsfunbrewingbeer

Post Number: 238
Registered: 10-2007
Posted From: 67.167.4.225
Posted on Monday, May 12, 2008 - 01:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Batches? BATCHES? We don't need no stinkin' batches.