The other night Steven Pauwels from Boulevard Brewery was our guest speaker at the brew club meeting. He was talking about various techniques he has learned from homebrewers, since he did not get his start in the business as a homebrewer. Anyone, something he mentioned that I did not understand was using the last runnings to mash in. He said this in reference to brewing something like a russian imperial stout and this technique would get you a 30 plato beer. Any ideas what he meant? How is this technique done? Best I could decipher is you make one beer and save the last X amount from the sparge runoff and use that as your mash water for the second batch. Maybe the first batch being an oatmeal stout and the second batch being a RIS....?
Thanks for the clarification,