I plan to up the grain bill for two batches of our regular beer and collect the first runnings from those two for a stronger beer while using the tailings for the regular beer.
For instance: If 180 kg of malt normally gives me 1200 liter of 1038 wort I will instead use 350 kg of malt and end up with 1200 liter of 1038 wort AND 400 liters of 1090+ wort "for free". Whohoo!!
I will collect the wort over two brew-days for a total volume of 800 liters.
My question is: Will the wort develop off-flavors from resting in the holding vessel for about 24 hours. I expect to be a bit darker from oxidation which is OK and a certain degree of souring from lactic-acid bacteria would even be nice. However are thee other things that may be problematic?
-Christian
For instance: If 180 kg of malt normally gives me 1200 liter of 1038 wort I will instead use 350 kg of malt and end up with 1200 liter of 1038 wort AND 400 liters of 1090+ wort "for free". Whohoo!!
I will collect the wort over two brew-days for a total volume of 800 liters.
My question is: Will the wort develop off-flavors from resting in the holding vessel for about 24 hours. I expect to be a bit darker from oxidation which is OK and a certain degree of souring from lactic-acid bacteria would even be nice. However are thee other things that may be problematic?
-Christian
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