I've been reading up on parti-gyle, and I am interested in trying to incorporate it into my brewing.
I currently brew in a brewzilla, and after I pull the grains, I sparge them in a separate kettle with 1-2 gallons of water, which I then add back into the main wort. I have gotten fantastic efficiency doing this, but I don't think the added sparge really adds too much more additional gravity than would just adding 1-2 cups of DME (I all grain brew, but am not a purist about it).
So I am starting to consider just adding a little DME to the main wort and using the 1-2 gallon sparge as the base for an second mostly extract beer. I think the main beer will obviously be better than the second extract beer (and a bit weaker without the sparge), but I also think it would be worth the tradeoff to get an entirely different, second batch of beer out of each brew day.
From my research so far, I think I need to be weary of astringency in the second wort, and that it would probably help to mix the two worts (even if just a 10% volume exchange) to help balance the the flavors. I
Any other thoughts, suggestions, warnings, disagreements, or general brew-shamings to share?
Thanks & Cheers.
I currently brew in a brewzilla, and after I pull the grains, I sparge them in a separate kettle with 1-2 gallons of water, which I then add back into the main wort. I have gotten fantastic efficiency doing this, but I don't think the added sparge really adds too much more additional gravity than would just adding 1-2 cups of DME (I all grain brew, but am not a purist about it).
So I am starting to consider just adding a little DME to the main wort and using the 1-2 gallon sparge as the base for an second mostly extract beer. I think the main beer will obviously be better than the second extract beer (and a bit weaker without the sparge), but I also think it would be worth the tradeoff to get an entirely different, second batch of beer out of each brew day.
From my research so far, I think I need to be weary of astringency in the second wort, and that it would probably help to mix the two worts (even if just a 10% volume exchange) to help balance the the flavors. I
Any other thoughts, suggestions, warnings, disagreements, or general brew-shamings to share?
Thanks & Cheers.