[JJeffers09]

There is a 3rd runnings off of AG IBA, And it is sitting on 1.030 in my spare bucket.  Any experiment ideas to take from here, I am guessing that I can pitch some full boiled hops, DME, and see where it takes me?  I would hate to see it go to waste, I am sure if I pitched some yeast into it I could get something out of it, around the 3.1% ABV but that hardly seems worth the effort to me.  It is probably around 20 SRM so I was thinking a sweet Southern Brown Ale...

But I figured I would ask how long I have before it is trash?

[a10t2]

My reply to the other topic got deleted. Summary: I use it for yeast propagation. Store in the fridge for up to a week, checking smell/taste/gravity before use, or freeze for longer storage. Or add lactose for a cream stout.

[JJeffers09]

There is 5 gallons of it... I don't have the spare room for it in the fridge.  Lactose for a cream stout sounds interesting.

[kramerog]

Since winter is coming, you could make a porter or stout.  You can hot extract some roasted malts, maybe some caramel malts if you are doing a porter.  The extract could be made with the existing wort or with additional water.  The extract can then be combined with the wort and boiled together with some hops.  That is frequently my strategy for the last runnings unless I just want to make a smaller version of the big beer. 

[brewday]

5 gallons is a lot, but I may have an idea for part of it.  Now this might sound odd, but if you're a bread maker stay with me on this...

Yesterday I pulled some 1.035ish wort (enough to fill a 1L mason jar) from the second running of Denny's Wry Smile and thought the same thing - I don't want to waste this.  I set it aside to cool a bit and continued brewing.

I brought it upstairs to and asked my wife for ideas.  Without hesitation she grabbed her rye bread starter and added about a tablespoon to the wort and covered it with foil.  What can I say, she's Russian.

Anyway, it's currently at HK and going crazy.  It smells exactly like traditional Kvass.  If this ends up being good, I might have to start adjusting some recipes to leave a little extra wort.  Cheers!

[JJeffers09]

Rye  Sounds crazy, Let me know how it turn out.

As for the 5 gallons, I ran a full 5.2 gallon batch sparge through it.  Thats where I got the 5 gallons for an experimental brew.  I am thinking of pitching in some ingredients tomorrow. #1 each Wheat and Dark DME, Special B with .5oz each of chinook (60), Willamette (30), and Nelson Sauvin (Flameout) and 1 oz Sweet Orange.  I was thinking about Abbey Ale yeast, and just calling it a holiday ale.  We will see what will come of it.  Probably wont ever have it again, but who knows... maybe.

[brewday]

Sorry, I only meant that 5 gallons was a lot if you're crazy enough to ferment it with a bread starter!  That sounds like a fun experimental brew you've got there, and I like the idea of messing around with extra wort - we put in a lot of effort to make it. 

As for the rye, it fermented out to around 1.012 after 1 day, so it's not for the kids.   Nice and tart though, tastes like traditional Kvass.