Using second runnnings from a Micro Brewery - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Using second runnnings from a Micro Brewery

Reply
 
Thread Tools
Old 02-19-2013, 07:35 AM   #1
CaseyJones32
Recipes 
 
Aug 2012
Breckenridge, Colorado
Posts: 8



Hey there I'm not sure if this is the right place to post but it seemed the most logical. So recently i was talking with a buddy of mine that works for a local brewery, and we started talking about the second runnings from the mash/sparge that usually just gets dumped down the drain. I was wondering if anyone out there has ever taken this to make a second batch with. I remembered, from what I believe was a book by John Palmer that I read a while back, that he had covered using the sparge water to create a second batch of wort. I did some research and read about a particularly grainy taste that could be balanced out with crystal malt. Also I would hope to use the sparge water from a big beer like a barley wine or an imperial ipa. If the og is too low could I supplement it with malt, adjuncts or sugars to ramp up the abv? The end result I'm looking for would be a light, approachable beer that even the non craft drinker would enjoy. If anyone has ever tried something like this I would love to hear feedback of what did or did not work for you. Thanks in advance!

 
Reply With Quote
Old 02-19-2013, 11:17 AM   #2
tagz
Recipes 
 
Jan 2008
Posts: 2,073
Liked 275 Times on 193 Posts


Try a thread search for partigyle. You should find some useful info. It's not too uncommon a practice.

 
Reply With Quote
Old 02-19-2013, 11:22 AM   #3
CastleHollow
HBT_SUPPORTER.png
 
CastleHollow's Avatar
Recipes 
 
Dec 2010
Midlothian, VA
Posts: 674
Liked 103 Times on 73 Posts


When I brew with a couple of my buddies, we'll usually let our mashtuns sit for awhile while our primary beers are boiling away in the kettle. Then we drain off the remaining second runnings, combine them all, and brew up a small batch mild. Most of the time, the OG has been somewhere in the 1.040 range and it always leads to a drinkable brew. I suppose you could amp it up with additional extracts but we never bother since we're not really shooting for any particular style.

I've read that you can also use the second runnings as a base for yeast starters.

 
Reply With Quote
Old 02-19-2013, 01:33 PM   #4
FlyDoctor
HBT_SUPPORTER.png
Recipes 
 
Feb 2012
Rochester, MN
Posts: 583
Liked 45 Times on 36 Posts


Do have any idea what the grain bill is for the main beer? Will change your approach to the brew I think. But that's pretty cool to have available.

 
Reply With Quote
Old 02-19-2013, 01:34 PM   #5
FlyDoctor
HBT_SUPPORTER.png
Recipes 
 
Feb 2012
Rochester, MN
Posts: 583
Liked 45 Times on 36 Posts


Seems pretty wasteful of a commercial brewery though. You'd think they'd come up with a way to capture that and either reduce the ingredients needed for the main beer or brew a small beer themselves.

 
Reply With Quote
Old 02-19-2013, 01:45 PM   #6
GrogNerd
mean old man
HBT_SUPPORTER.png
 
GrogNerd's Avatar
Recipes 
 
Oct 2012
Sterling, VA
Posts: 6,239
Liked 2185 Times on 1373 Posts


parti-gyle + capping

did this last month with a barley wine & Irish red. planned it out as a 7.5 gallon batch with a 3 hour boil. so, mash in, mash out, take 4 gallons and start a 2 hour boil for that.

added sparge water to the MLT, capped with some crystal and let it set for 30 minutes, then ran the rest of the wort into a bucket for a 1 hour boil.

the big beer boil took so long I left the small beer overnight and boiled it in the morning
__________________
"Beer. Good." - Words of House Grog

drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine, Basque cider - lagering : Schwarzbier - fermenting: apple wine, Skeeter Pee - on deck: Grodziskie

 
Reply With Quote
Old 02-19-2013, 05:57 PM   #7
CaseyJones32
Recipes 
 
Aug 2012
Breckenridge, Colorado
Posts: 8


I'm not sure what the grain bill looks like at the moment, but I should be meeting the brewers soon to ask them a few questions and find out what beer they have that will work best for this situation. I agree that it sounds a little wasteful, which is why I Would love to get it off their hands. It just seems like a fun idea to play around with and get creative! I think the capping is a great idea and will most likely end up being what I do. Has anyone had any strange off flavors that they ran into? Or on the other end any success with this because of some grain or technique you did that turned out exceptionally well? I would love to hear all horror stories and success stories

 
Reply With Quote
Old 02-19-2013, 05:58 PM   #8
CaseyJones32
Recipes 
 
Aug 2012
Breckenridge, Colorado
Posts: 8


Quote:
Originally Posted by CastleHollow
When I brew with a couple of my buddies, we'll usually let our mashtuns sit for awhile while our primary beers are boiling away in the kettle. Then we drain off the remaining second runnings, combine them all, and brew up a small batch mild. Most of the time, the OG has been somewhere in the 1.040 range and it always leads to a drinkable brew. I suppose you could amp it up with additional extracts but we never bother since we're not really shooting for any particular style.

I've read that you can also use the second runnings as a base for yeast starters.
What was one of your favorite concoctions? This sounds like a fun idea!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Micro-Brewery st_brewer Brew Stands 24 11-12-2012 03:15 PM
What's your favorite Micro brewery. Ryanh1801 Commercial Brew Discussion 240 09-04-2011 03:45 AM
5-10 bbl Micro Brewery SpottedDogBrewing General Chit Chat 5 05-17-2011 12:07 PM
What is the best micro-brewery McMalty General Beer Discussion 65 05-16-2011 01:17 AM
New Micro Brewery Beermaker General Beer Discussion 12 11-09-2005 12:08 AM


Forum Jump