fofusak
Well-Known Member
Greetings, fellow fermentation tricksters.
I brought my brewing habits to a halt due to lack of time, as I saw spending 5-6 hours on brew day for 5 gals of beer to be not worth it. On one hand I love sharing my beer, but on the other I also love to drink beer.
An epiphany came by and I realized: You can brew 10 gallon batches! So I did "upgrade" my kettle, and my first 10 gals are on two fermenters. Now, 10 gallon of the same thing feels like too much, so obviously the laziest way to have 2 different batches was to pitch different yeasts, and to dry hop one of them. So I'm fermenting one with a Kviek and the other one with an Abbey train and will dry hop it (I know it doesn't seem like very conventional but I don't care)
So I came up with the idea of Parti-gyle brewing. But really....? 2 separate boils!?! And I'd have this huge 20 gal kettle boiling ~6.5 gals of wort and the other 10 gal boiling the same?
Cooling them separately? No no no, it seems like too much work for a lazy guy on a Saturday morning!
Alas my head whispered (the voices!!!) upon itself "Steeping grains..."
Now, I started brewing with a gift of one of those all grain 1 gal kit, so I've never done an extract. I've vaguely skipped through grain steeping and mini mashes. So I'm aware I might be talking nonsense?
Anyway, I thought that maaaaybe, if I do brew my 10 gal batch, and in a little bit of water (.5 gal?) I steeped some specialty malt, perhaps I could just add that "malt tea" into one of the fermenters and have a different beer?
I then thought about the hot break, so I'd have to boil it (not to mention to kill anything in there) But skipping the hopping altogether then I could probably get away with a 15 minute steep and a 3 minute boil?
I guess I could add some hops, but that feels as getting too close to full parti-gyle, I'd just boil 2 worts then. (Unless I with a no-boil version, or boil for 5 minutes for aroma?)
I also worry about possible starches being in these grains and needing some conversion, so maybe I'd need to mash them (do a mini mash?). I don't think that'd be the case with black patent, chocolate malts, but maybe with the less kilned (70°L crystals) malts?
What are some concerns that you might think of?
Is anybody as lazy as me out there who figured this out?
Thanks in advance for your comments and for reading through my laziness-filled story.
I brought my brewing habits to a halt due to lack of time, as I saw spending 5-6 hours on brew day for 5 gals of beer to be not worth it. On one hand I love sharing my beer, but on the other I also love to drink beer.
An epiphany came by and I realized: You can brew 10 gallon batches! So I did "upgrade" my kettle, and my first 10 gals are on two fermenters. Now, 10 gallon of the same thing feels like too much, so obviously the laziest way to have 2 different batches was to pitch different yeasts, and to dry hop one of them. So I'm fermenting one with a Kviek and the other one with an Abbey train and will dry hop it (I know it doesn't seem like very conventional but I don't care)
So I came up with the idea of Parti-gyle brewing. But really....? 2 separate boils!?! And I'd have this huge 20 gal kettle boiling ~6.5 gals of wort and the other 10 gal boiling the same?
Cooling them separately? No no no, it seems like too much work for a lazy guy on a Saturday morning!
Alas my head whispered (the voices!!!) upon itself "Steeping grains..."
Now, I started brewing with a gift of one of those all grain 1 gal kit, so I've never done an extract. I've vaguely skipped through grain steeping and mini mashes. So I'm aware I might be talking nonsense?
Anyway, I thought that maaaaybe, if I do brew my 10 gal batch, and in a little bit of water (.5 gal?) I steeped some specialty malt, perhaps I could just add that "malt tea" into one of the fermenters and have a different beer?
I then thought about the hot break, so I'd have to boil it (not to mention to kill anything in there) But skipping the hopping altogether then I could probably get away with a 15 minute steep and a 3 minute boil?
I guess I could add some hops, but that feels as getting too close to full parti-gyle, I'd just boil 2 worts then. (Unless I with a no-boil version, or boil for 5 minutes for aroma?)
I also worry about possible starches being in these grains and needing some conversion, so maybe I'd need to mash them (do a mini mash?). I don't think that'd be the case with black patent, chocolate malts, but maybe with the less kilned (70°L crystals) malts?
What are some concerns that you might think of?
Is anybody as lazy as me out there who figured this out?
Thanks in advance for your comments and for reading through my laziness-filled story.