what to do with extra runoff from my sparge?

[kjfst11]

Last night, I did my first batch in my new cooler mash tun (huge thanks to the many threads on making this with toilet supply line SS mesh!). This was the BP homework series #6 (robust porter). I did two batch sparges, about 2.5-3 gal each, as my calculator called for 7.5 gal of sparge water, but i had collected almost 8 gal to boil, and it only wanted 5.5 when all was done, with a 60 min boil. I collected the remaining runoff (a little over a gallon), cause i didn't want to waste it, but didn't know what to DO with it. I ended up feeding some plants who like sugar, but I got to thinking, what could this have been used for? A yeast starter? Could I have done a 2nd, small boil, and messed with the recipe (i had leftover hops)? Has anyone run into this, and if so, what do you do with it?

Many thanks!

 

[CU_tony]

Your quickly heading down the road to parti-gyle technique.
Check out this link, https://byo.com/mead/item/1963-parti-gyle-brewing-techniques
TLDR: You can mash extra volume or multiple times to result in more beer(s)

 

[woo_pig]

I did this with a RIS. I used the leftover to make another stout. It's wasn't that good to me but others liked it. I have also been saving a lol bit to do starters with .

 

[kjfst11]

That's why i love this place It should be noted that I was off on my OG of the homework recipe, for several reasons (I got belgian candi syrup instead of sugar and wasn't sure where to add it - i decided just before boil, wasn't keen on what seemed like extract in the mash), but now i'm sad i didn't keep going till my runnings were clear!

I'm guessing this works better with beers with a high OG, but as this is my first batch sparge - I used to do fly sparge with a weak rig - once you dial in efficiency you know what kind of volume you will have? And you can just plan it from there? I would have added more grain to hit the OG of the recipe, which in theory should have left me with more like 2-3 gal of "extra". I think I'll re-try this recipe and at worst, have a very dark session ale to play with.

Thanks all!

 

[ScrapRoomBrewer]

I've started having this same "problem" as well, and have been asking local brewers/lhbs guys about it, and I recently heard that you need to watch the SG on the later runnings. The idea being that if you drop below a certain gravity (between 1.008-1.010 as I recall) you start pulling a lot of tannins out of the grains. Any truth to this? Anyone actually sparged until it ran clear?

 

[Sadu]

I made a RIS on the weekend and while I was waiting around I poured another gallon of water over the grains. That came out as 1.040 - easily make a nice dark session ale small batch with that.

I already have too many things fermenting right now so I boiled it for 20 mins, let it cool, and froze it in sanitised ziplock bags. When I need a starter, I can use these instead of DME, save myself some cash.

Personally I don't think I'd bother if the runnings were below 1.020 - there is a bit of work boiling and bagging, depends how much other stuff you have to do on brew day.

 

[jddevinn]

You'll start extracting tannins, the higher gravity the initial runnings the more you can pull off before this happens. Also watch the Ph.

 

[MaryB]

I thought I was headed there today so I grabbed my 5 gallon grain bucket, rinsed and wiped it out and moved the drain hose to it after I had collected 7.5 gallons. Faked me out, if I collected 1/2 cup I was lucky! Think I have everything dialed in now! 805% efficiency today too so happy camper!

 

[doug293cz]

I've started having this same "problem" as well, and have been asking local brewers/lhbs guys about it, and I recently heard that you need to watch the SG on the later runnings. The idea being that if you drop below a certain gravity (between 1.008-1.010 as I recall) you start pulling a lot of tannins out of the grains. Any truth to this? Anyone actually sparged until it ran clear?

There is a recent thread that discusses this, and there was one brewer who apparently did experience over sparging when doing a double batch sparge.

Brew on

 

[dmcman73]

I've started having this same "problem" as well, and have been asking local brewers/lhbs guys about it, and I recently heard that you need to watch the SG on the later runnings. The idea being that if you drop below a certain gravity (between 1.008-1.010 as I recall) you start pulling a lot of tannins out of the grains. Any truth to this? Anyone actually sparged until it ran clear?

Yup, you do not want to go below 1.010 on your runnings.

As for the extra runnings, make a lighter beer with it. Some brewers that make Porters will make a stout with second runnings for example.