1 Brew = 2 Beers?

[sleepyjamie]

TimG and I do 66L BIAB batches on his electric system. I typically do second runnings using warm water and ferment a 15L batch from all boiled from my kitchen stove top. So far it's been working out really nicely as I get to experiment with different yeast and hops. It literally comes out as a totally different beer. The last second runnings batch was from an RIS which came out to be 1.035 OG at 15L and threw a Blend Sour yeast on it. I'll report back in a year. Soon I will be doing second runnings and adding honey to make braggot. Basically I'm getting more beer at no additional cost. I highly advise doing this. It might add an extra 1.5 hours on your brew day but the benefits are worth it. And if the batch turns out bad its no real extra cost.

[GuingesRock]

I'm brewing 10 gallons of dry (Irish) stout tomorrow. Is there anything I can add to one of the two kegs to give me two different beers?

Raspberry stout?

Vanilla stout?

Any ideas?

[gm-]

Parti-gyle, 3 gal of Russian Imperial Stout, 5 of dry stout?

Not a fan of flavoured stouts personally

[Keith]

I've used raspberry in a festa which was descent . Used a whole can of puree.

[jeffsmith]

Cocoa nibs? Lactose?

[LiverDance]

chilli peppers

[GuingesRock]

Interesting suggestions. Has that been done before Brian, I'd be more interested if it hasn't, caught my attention.

Tabasco sauce?

[GuingesRock]

Marmite?

[GuingesRock]

Ovaltene?

Horlicks?

[LiverDance]

It has been done and it's pretty tasty, would pair very well with a dry stout.

[GuingesRock]

That sounds good. Taking that theme a bit further, now I'm wondering about ginger ...Kathleen suggested that. I wonder how to get it in the keg sterile. I could boil the ginger and tip the water in the keg?

[Keith]

That sounds good. Taking that theme a bit further, now I'm wondering about ginger ...Kathleen suggested that. I wonder how to get it in the keg sterile. I could boil the ginger and tip the water in the keg?

Soak it in a high proof vodka.

[jeffsmith]

That sounds good. Taking that theme a bit further, now I'm wondering about ginger ...Kathleen suggested that. I wonder how to get it in the keg sterile. I could boil the ginger and tip the water in the keg?

Soak it in a high proof vodka.

This. Then toss everything in the keg. With ginger though, I'd worry that it would highlight the astringent characteristics of the roasted malts in the stout.

[mumblecrunch]

That sounds good. Taking that theme a bit further, now I'm wondering about ginger ...Kathleen suggested that. I wonder how to get it in the keg sterile. I could boil the ginger and tip the water in the keg?

I always thought (raw) ginger was like hops: somewhat antimicrobial/antibacterial. A quick Google suggests I'm not entirely out to lunch on the idea, but certainly more reading is warranted.

For the record, though, I agree with Jeff that ginger might reinforce astringency in a dry stout.

[GuingesRock]

Thanks a lot all for your advice on this.

[anewton]

That sounds good. Taking that theme a bit further, now I'm wondering about ginger ...Kathleen suggested that. I wonder how to get it in the keg sterile. I could boil the ginger and tip the water in the keg?

Soak it in a high proof vodka.

This. Then toss everything in the keg. With ginger though, I'd worry that it would highlight the astringent characteristics of the roasted malts in the stout.

Candied ginger?

[GasMD30]

You should split the batches... One a beer with hops, the next a gruit with yarrow, Labrador tea, juniper berries, heather...

[Ruby]

Coffee or chillies.

I helped Alan Bailey at Meander River Farm brew up a batch of chipotle smoked porter. There was a small amount of smoked malt in the grain bill and the chipotles went in after vigorous fermentation had finished. Turned out really well.

[amartin]

Call me old fashioned, but when I'm looking for an extra flavour addition after fermentation dies down, I usually go for hops.

[GuingesRock]

Call me old fashioned, but when I'm looking for an extra flavour addition after fermentation dies down, I usually go for hops.

Perfect! But not sure I can dry hop a dry stout and make another style of beer.

[gm-]

You could split them at flame out, add bunch of american hops at flame out to one and dry hop it later and call it american stout while keeping the other batch a dry stout?

[amartin]

They might not necessarily be that different, but if you added enough you would at least see how two different hops tasted in a stout.

[GuingesRock]

BeerSmith podcast on this: http://beersmith.com/blog/2010/12/07/mu ... podcast-5/" onclick="window.open(this.href);return false;