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Old 09-02-2014, 01:29 AM   #11
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Originally Posted by Arrheinous View Post
Would lactose or maltodextrin add some body to it?
It should.
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Old 09-02-2014, 02:11 AM   #12
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I've actually helped out a similar beer by doing a very small, very strong stovetop mash (collected around 2 quarts of 1.100 wort from ~3 quarts of strike water) and adding that to the fermenter.

I did this in kind of a reverse BIAB fashion, mashing in a pot and pouring through a grain bag. I boiled the wort for a couple minutes with a couple hop pellets before adding.
I think i'll give this a try. Maybe throw in some honey malt for added flavor. Thanks for the tip, i'll keep you all posted.
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Old 09-02-2014, 02:13 AM   #13
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I like the above idea. I would boil it for 15 min and leave out the hops unless you are looking to add aroma.

Yeah, I was just trying to maintain the IBUs of the original wort.
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Old 09-08-2014, 06:27 PM   #14
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I ended up mashing 3lbs of grains in two gallons of water followed by a 20 minute boil and adding that to the carboy (after dumping two gallons of water). I think the PH must of been off and the yeast died since it's been a week and I have zero activity and the hydrometer hasn't dropped a single point. The taste is beyond repair and i'm dumping this one. I don't think it's feasible to get a small beer on a 5-gallon scale unless the big beer is north of 1.100, there's just not enough sugars left and you end up over-sparging releasing acrid tannin's. On a good note, I will now be able to tell you if you an overabundance of tannin's in your beer.

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Old 09-08-2014, 07:09 PM   #15
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I recently bottled a parti-gyle that was pretty crappy too. Your description was very apt. It was also a second runnings from a stout. I think if I were to do another one I'd use the grains from an IPA or an amber or something instead of a stout. The great thing about a parti-gyle is that if it doesn't work you're not out much. Just the sugar for priming and maybe some yeast.

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