What to do with extra wort?

[Hwk-I-St8]

The good news is that I rocked brewhouse efficiency and hit my pre boil gravity with more wort collected than I expected. The bad news is that I ended up with 2 extra gallons of wort. Grain absorption with my new MIAB rig was way less than anticipated. I have 9 gallons in the kettle that I'm going to boil down to 6, and another gallon in the cooler. Ideas? I have time to make a plan since I'm looking at a 3 hour boil.

This BCBS kit is going better than expected.

 

[MHBT]

Make a hot scotchy

 

[Lefou]

Extra left over wort gets donated to one of the kids in my house.
He doesn't drink alcohol but he'll drink raw wort and the "grain tea", as I call it, goes into the refrigerator. It's loaded with vitamins, minerals, and protein you won't find in Gatorade.

 

[Smellyglove]

Use it for starters or speise.

 

[TandemTails]

I use it for starters or for small 1 gallon experimental batches.

I've also heard of people boiling down the unhopped wort until the point it's a syrup and then using it on pancakes, french toast, etc

 

[pdxal]

I save it to use for future starters, but you can also use it to prime for carbonation and use in cooking.

 

[Kent88]

If it is unhopped, add it to either whiskey or (if it is stout or porter wort) Baileys Irish Cream.

Or make bread or pretzels with it. Sub it for water, decrease the added sugar.

 

[AzOr]

Top it with 3 or 4 gallons of cheap apple juice and ferment!

From Brandon O’s Graf recipe.

https://www.homebrewtalk.com/forum/threads/graff-malty-slightly-hopped-cider.117117/

 

[beerlover77]

Freeze in 1L coke bottles and use for starter wort

 

[Hwk-I-St8]

I'm not sure I want to go the starter route...it's a BCBS clone so it's a bit roasty. Even decanting I think it would affect something like a NEIPA.

I'm toying with the idea of doing a short boil (15 mins or so) with some hops and fermenting it into a mini batch...maybe with some ground nutmeg. Then just bottle it into a few bombers.

 

[Yooper]

Do a quick boil to sanitize. Add some yeast (even bread yeast is ok), ferment it, and then add mother of vinegar and make a batch of roasty malt vinegar.

 

[RM-MN]

Boil it with hops, put it in a bucket and add yeast. Put a lid on loosely if you don't have an airlock, it will ferment out fine.

 

[mr_stout]

Put it in 1 gallon jars and add some fruit or some other flavor to it as an expirement.

The good news is that I rocked brewhouse efficiency and hit my pre boil gravity with more wort collected than I expected. The bad news is that I ended up with 2 extra gallons of wort. Grain absorption with my new MIAB rig was way less than anticipated. I have 9 gallons in the kettle that I'm going to boil down to 6, and another gallon in the cooler. Ideas? I have time to make a plan since I'm looking at a 3 hour boil.

This BCBS kit is going better than expected.

 

[Hwk-I-St8]

OK, so last night I added a small amount of Magnum hops, boiled for 15 mins, filtered it into a jug and pitched one vial of starter yeast that I'd saved back. I'll give it a few weeks and just go straight to bottles. I may try adding some nutmeg to see if I like the combo and to test how much it comes through.

 

[JohnSand]

I know I'm late to the party. I agree with your decision to use it for a split batch. I probably would have just used a different yeast after boiling with the rest of the wort. If the kettle lacked space I would top off as it boiled down. I often have extra wort, or extra beer after fermenting. I have made separate batches or bottled the beer when the keg is full. But now mostly I dump it. I've never had two gallons though. Keep us posted.