Partigyle- saving second runnings

[Czechxpress]

I'm making a big RIS tomorrow and want to do a partigyle from the second runnings. Problem is I can't boil and everything that night.. Can I collect the runnigs, store them in a water jug or something and then boil it the next day? Would it spoil or anything? Its basically sugar water so I think it would be ok..

Any thoughts, suggestions or concerns?

Thanks!

 

[Rhumbline]

I'd make sure that things were sanitized well, even though you'll be boiling it I wouldn't want anything to get started in there.

Let us know how it works out.

 

[acidrain]

The longer you wait between mash and boil, the more chance there is for infection.
Having said that, the no-chill guys do it all the time. Just sanitize as best you can, try not to expose to the air as best you can, put in a container, cap it, and stick it in the fridge. Do the boil as soon as you can.

 

[Qhrumphf]

Do you have a second kettle? If so, I'd heat your wort up to about 170-180 or so (ie pasteurize it), cover the kettle while it's still hot, and then it should be fine to leave overnight. You may not even need to do that, but that'll give you a good stable wort for overnight. Even then, at saccharifcation temps not much should be alive (and 160F is often listed as the temp for pasteurizing beer), so even sparge temps should be high enough, so as long as it goes in something sanitary and it's covered it'll probably be ok overnight regardless.

 

[OmmeGerd]

Or infect it overnight on purpose and make a Kentucky Common.

 

[Czechxpress]

Thanks for all the insight guys. I ended up not attempting this after a super long brew night and also the containers I could find were not adequate in my mind to carry the extra wort. I brew at a buddies, and dragging all that wort to my house and then brewing it on the stove was way to much right now.

I'll be putting your advice to work on the next RIS.

FYI- I made Mike Riddels Tricentennial RIS last night. Mash temps were perfect at 150 for 60 mins and then a 10 min mash out at 170.

First runnings: 1.091
Second runnings: 1.083

pre-boil: 6.7 gal. 75 min boil..
Finish: 5 gal

OG was 1.095 but added the huge starter and that brings my OG up to 1.100. 56% estimate efficiency on this one... typically get 72% but over estimated grain bill to compensate for this.

6 hrs in fermenter and already going strong! Will let you know how this one goes.

 

[fantomlord]

I've collected second runnings and stored in my basement (mid to upper 50's at the time) overnight before boiling it and still ended up with a good beer. That being said, it's probably not ideal, and I would suggest boiling, or at least heating to 170+ prior to storage to minimize the chance of infection.

 

[MrFancyPlants]

With second runnings at 1.083, you should be collecting 3rd and 4th runnings too. I've taken to putting my third runnings on to boil while cooling the primary batch and putting in the carboy, but no reason you couldn't wait on the boil. Mash temps should pasteurize (isn't 170 flash pasteurizing temp?), but even if it doesn't worst case scenario is you get a sour mash going, and when some people do these on purpose they generally inoculate and then boost the temp up for a day or two.

 

[lump42]

Or infect it overnight on purpose and make a Kentucky Common.

Just FYI, Kentucky Commons aren't soured as per BJCP style guidelines.

From the 2015 BJCP on Kentucky Common:
"Comments: Modern characterizations of the style often mention a lacticsourness or sour mashing, but extensive brewing records from the larger breweries at the turn of the century have no indication of long acid rests, sour mashing, or extensive conditioning. This is likely a modern homebrewer invention, based on the supposition that since indigenous Bourbon distillers used a sour mash, beer brewers must also have used this process. No contemporaneous records indicate sour mashing or that the beer had a sour profile; rather the opposite, that the beer was brewed as an inexpensive, present-use ale.Enter soured versions in American Wild Ale"