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"DEMPSEY":fqw7brxm wrote: Nice article James, I am curious though,does he brew 500L on day one and pitch the yeast,then brew 500L on day two and add this to day one.[/quote:fqw7brxm]

A super, SUPER popular technique. Most breweries' capacity is limited by fermenter capacity first so most now buy fermenters that are twice the size as the brew length supported by the brew kettle/copper. If their equipment allows them to do two brews per day they can fill the fermenters all the way in one day and have to pitch enough yeast for the full capacity.

It's very common to instead fill the fermenter one day and only pitch enough yeast for half the volume (250L on the Meantime system); within 24 hours the yeast will have increased in population enough so that the second 250l can simply be added to the fermenter and no additional yeast needs to be added. -If the wort/beer in the fermenter is aerated / oxygenated as the 2nd batch of 250L is added the yeast population will again increase so that they have the proper amount of yeast for all 500 L of beer.


-It's a nice workflow that minimizes the quantity of yeast required for pitching and that also maximizes total brewery capacity. Very common.

The brewery could also double the size of the mash/lauter tuns and kettle in the future so that they can fill the fermenters in one batch and then can easily double fermenter capacity again on the next upgrade.

The tiny brewery in my home town just upgraded from a 7 US barrel brew length and 7 barrel fermenters to 14 barrel fermenters and is planning on doubling the mash & kettle capacity to 14 barrels in a year or so and then doubling fermenter size again after that if growth continues. (They're doubling total output like every 9 months right now.)

[edit] I realize I got the volumes wrong for Meantime but the point still stands; filling the fermenter half way on day 1, pitching yeast immediately, and then filling the rest of the way on day 2 is very common and smart.

Adam

"Biertourist":3r2tqvos wrote: They're doubling total output like every 9 months right now.[/quote:3r2tqvos]
Do we have a Moore's Law-alike for brewing? <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

&amp;quot;Tube&amp;quot;:2fswhoqh wrote: Good write up James.

Meantime IPA is one of my favourites. I wonder does the FWH help to get those flavours out of those traditional English hops. Not a cascade in sight!

You didn't ask about yeast by any chance? These guys mention to possibility of a dry yeast.

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He uses dry yeast, he mentioned repitching yeast drawn off the bottom as well - but I didnt see any aeration equipment - other than a sprayball situated at the top of the fermentor.

&amp;quot;Partridge9&amp;quot;:c8885tsb wrote: He uses dry yeast, he mentioned repitching yeast drawn off the bottom as well - but I didnt see any aeration equipment - other than a sprayball situated at the top of the fermentor.[/quote:c8885tsb]
For all the bad rap that dried yeast gets from some quarters, it can't be all that bad if successful breweries are using it.

&amp;quot;DEMPSEY&amp;quot;:2gtvjoz3 wrote: Nice article James, I am curious though,does he brew 500L on day one and pitch the yeast,then brew 500L on day two and add this to day one.[/quote:2gtvjoz3]

Its a technique pioneered by Rochefort, to help negate the effect of conical fermentors but Rochefort only fill there have way to improve flavor