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**Yuri_Rage** · 10-30-2007, 03:44 PM

Back on track...garbage pail small beer sounds like an interesting experiment, but I'm not holding my breath for the results. It's an awful lot of work and/or fridge space to make a little 3.2 beer.

Cheesefood · 10-30-2007, 04:28 PM

It's not a bad idea. Where do you live? If you're up north, you could just put it in gallon water jugs and place it on your back porch to freeze.

rohanski · 10-30-2007, 04:42 PM

What they used to do was take the second runnings and add yeast without boiling down It was called "small beer" which they gave to the kids. Now they call it Miller Lite which you give to your friends.

El_Borracho · 10-30-2007, 04:52 PM

Quote:

Originally Posted by rohanski

What they used to do was take the second runnings and add yeast without boiling down It was called "small beer" which they gave to the kids. Now they call it Miller Lite which you give to your friends.

I thought about you when I read this thread.. I figured if these guys can make decent booze with dirty socks and moldy bread..there is no reason for you to have so many bad batches..

rohanski · 10-30-2007, 04:59 PM

I think there are lot of closet infections. LOL
Come out of the closet guys.

rohanski · 10-30-2007, 05:01 PM

And don't forget about the Pu$$y beer.

**TexLaw** · 10-30-2007, 05:03 PM

I can't make the pure economics work, but it certainly does sound like fun, and what does fun have to do with pure economics? I don't think you would have a problem with contamination if you do a mashout, chill the runnings, and freeze them in sanitized containers. Mashout temperatures should kill just about anything in there.

For extra grins, use hop suey in your boil.

TL

iamjonsharp · 10-30-2007, 05:23 PM

I do not see the extra labor bearing much fruit.
However, here's my 2 cents:
I would boil your 1 extra gallon of runnings in a separate pot while you were boiling your regular batch (maybe add some hops), so you'd have less to freeze/store and less work when you get to making your 2.5 gallon batch. Then when you up to your 5th batch (and 5th extra gallon), you can add all the previous batches to it and you can add whatever additional hops you want (including flavor and aroma).

This still seems like alot of work.

You may be better off running off the extra gallon of wort, boiling down to 1/2 gallon and hopping (while your reg batch is going), and fermenting it at the same time as your 5 gallon batch in a 1 gallon glass jug. That way, you'll still get extra beer, you don't have to store/freeze it, you don't have to worry about infection, and its not a blond-stout-hefe-porter-pale-dunkel-bock ale.

Alamo_Beer · 10-30-2007, 05:36 PM

You could use it for starters...

broadbill · 10-30-2007, 05:55 PM

what about this:

Take the last running from how ever many batches you want and boil them down to a super-malty syrup adjunct for adding to your beers to give them more of a malt character. I think they do this for Scotch Ales, only they use part of the mash. Here you could just add some syrup from your boil-down. Bugs wouldn't grow in it since the sugar concentration will be really high.