Squeezed my grains after batch sparge, now what?

[Wolfbayte]

Making a hef today:

7 lbs German Wheat
4 lbs Maris Otter
4 oz acid malt

SafeAle WB-06

5.5 gals, ferment @ 70*

Water profile: r/o + 1 tsp ca/cl/5 gal per Yooper's sticky

single infusion mash: 4 gal at 152* for 70 mins
no mash out
batch sparge with 4 gal &@ 100*

Boil 60 mins
1.0 oz Tetnang @ 45 mins.

Using the stove top due to weather so it took a while to bring to a boil (plus second runnings were cooler due to "room temp" sparge). I decided to empty and clean out my 48qt rectangle cooler MLT and CPVC manifold while I wait. Using my Home Depot 1 gal paint strainer bags to squeeze the grains, I saved the runnings for giggles and now I'm debating what to do with them. The curiosity is killing me.

The BIAB folks squeeze their bags with impunity and claim no tannins. I have no reason to disagree. I've squeezed when I've done BIAB, but never after mashing in a MLT and batch sparge. I have no idea what my pH is.

So now, I've got ~ gallon of "third runnings" that I'm not sure what to do with:

• Add to my boil (i've got about 25 mins left on a 60 minute boil)
• Boil separately and ferment separately and see what happens (I am not the Brulosopher)
• Toss and RDWHAHB

Suggestions? Experience?

Pics attached; it is settling as I type.

 

[FunkedOut]

keep for starter wort.
can it or freeze it.

 

[Wolfbayte]

keep for starter wort.
can it or freeze it.

Perfect! I've always wanted to use liquid yeast, WLP300 on a hef. Thanks!

 

[RM-MN]

keep for starter wort.
can it or freeze it.

If you can wort make sure to do it in a pressure canner. Beer is acidic enough that botulin cannot reproduce in it. Wort is not so acidic so make sure to can at high enough pressure for long enough to kill any botulin spores. The chance of botulism is very low but the result of botulin in your wort is death.

 

[Wolfbayte]

If you can wort make sure to do it in a pressure canner. Beer is acidic enough that botulin cannot reproduce in it. Wort is not so acidic so make sure to can at high enough pressure for long enough to kill any botulin spores. The chance of botulism is very low but the result of botulin in your wort is death.

Good call. I don't have a pressure cooker, so I'm just going to boil and freeze; then boil and cool when it's time to make the starter. I'll leave the canning to the experts.

 

[wilserbrewer]

What’s the gravity? That would be my guide as to whether it’s worth keeping.

Sounds like a lot of work unloading the grain from the cooler into paint strainer bags to squeeze?

A while back I tipped my cooler to about 45 degrees and let it drip into a bucket to collect the remaining runnings for about a half hour and was shocked to see how much I got. Don’t recall but about a Gallon as well, but perhaps mine was a larger batch. I use a braid and have almost zero dead space with the cooler tipped, a manifold may have substantially more dead space idk.

I believe you have the last of the second runnings, unless you did a second sparge, then it would be third runnings and likely very low gravity.