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Brewster2256

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After you finish sparging, you inevitably end up with some weak wort which slowly drains down your mash tun. Its sweet, its warm, its good; what do you do with it?

So far, I've mixed it with whiskey to celebrate the brew day, or mixed it with black coffee for some good bread-tasting coffee. Otherwise, I guess you could use it to make your next starter.
 

rsmith179

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Wow... never thought to try that with whiskey. I think you're onto something there.... I usually keep that and freeze it for use in the future as a starter, but I like your idea better! :ban:
 
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