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-   -   Boiling Down Leftover Runnings (http://www.homebrewtalk.com/f36/boiling-down-leftover-runnings-362669/)

ultravista 10-22-2012 04:13 AM

Boiling Down Leftover Runnings
 
Who here boils down leftover runnings?

I mash in a bag and often have a few quarts of wort after sparging. I put an upside down colander in a bucket and put the bag right on top.

After two minutes or so, and with a little light compression, I can get another three qaurts or so.

When making an outmeal stout yesterday, I collected 3 quarts and boiled it down to a quart (on the stove) while the kettle was doing it's thing.

The collected runnings were 1.045 and after condensing, 1.085.

I dumped it into the kettle and it brought my OG up a couple of points. It was very tastey.

Anyone else do something similar? If so, what have your results been?

wickman6 10-22-2012 04:32 AM

I have thought about this a few times, on a bit of a larger scale however. On a ten gallon batch spargeI've wondered if I could pull one more run and boil down to get a low to mid range starting gravity and ferment to see what I end up with. I'm not too worried about tannins due the fact I don't mash out, and I'm also not worried about volume. It is what it is.


I'm interested enough to give it a shot on my next brew.

If I end up with something in the realm of a couple gallons, might be worth the experiment.

CaptnCully 10-22-2012 09:58 AM

I use the last of my run off as a yeast starter

Calichusetts 10-22-2012 10:21 AM

Quote:

Originally Posted by captncully (Post 4520302)
i use the last of my run off as a yeast starter

this!

ReverseApacheMaster 10-22-2012 02:28 PM

Quote:

Originally Posted by CaptnCully (Post 4520302)
I use the last of my run off as a yeast starter

Me too.

chickypad 10-22-2012 02:43 PM

Quote:

Originally Posted by wickman6 (Post 4520131)
I have thought about this a few times, on a bit of a larger scale however. On a ten gallon batch spargeI've wondered if I could pull one more run and boil down to get a low to mid range starting gravity and ferment to see what I end up with.

This is parti-gyle, no?

wickman6 10-22-2012 02:56 PM

Quote:

Originally Posted by chickypad (Post 4520700)
This is parti-gyle, no?

Well, technically I suppose it is. When I thought about this last was on a modified parti-gyle I brewed. I started with a schwarzbier, ran it off then added a few lbs of grain and some cereal mashed oatmeal to get an oatmeal stout. My temp came in a bit low, so by the time I added enough boiling water to raise it up, I was basically at full water volume for my boil.

I then had the idea that I could probably sparge and still get some wort out of the tun, since what I had accomplished was essentially a no sparge. I just felt like I was leaving some sugar behind and I hate to waste resources!

I also hate making crappy beer, but it may have been worth a shot to get a 3 gal batch of mild perhaps?

wickman6 10-22-2012 02:59 PM

http://www.homebrewtalk.com/f36/ah-ha-moment-parti-gyle-300867/

That's the link to the particular batch I'm talking about. I have brewed it twice now, and I really enjoy both beers!

wickman6 10-22-2012 03:00 PM

*

davepeds 10-22-2012 07:09 PM

Quote:

Originally Posted by wickman6 (Post 4520131)
I'm not too worried about tannins due the fact I don't mash out

I had a big problem with tannins in one that I tried this way. Not technically a parti-gyle, or at least, not planned. I fly sparge with 180 degree water. I left the tun full, finished my boil, then drained the tun and made a beer we were calling "backwash ale." It came after a stout, so it was pretty dark itself - more brown than anything else. It's tasted like tannin and monkey grundle every time I open one. I've been hiding them in the basement for months now - I'd pitch the whole batch if I new exactly which ones they were.

What do you mean, you don't 'mash out.' The terms surrounding all grain, especially the sparge part, have for whatever reason never stuck in my mind. Why, also, are you dodging tannins by not mashing out?


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