Video Tip: Adjusting Mash pH for Parti-Gyle Brews

Denny Foster, founder of Main & Mill Brewing, talks about adjusting mash pH and water depending on what you're brewing via parti-gyle—and tools to make it easier.

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Main & Mill Brewing Company in Festus, Missouri, has earned attention from enthusiasts for their big, rich, full-bodied beers, such as their Barrel-Aged Imperial Breakfast Stout. Less well known is that they often brew lighter beers for their own pub, based on second runnings from those same huge grists.

In this full video course, Main & Mill's Denny Foster and Brandon Bischoff explain and demonstrate—using their homebrew-size pilot kit—their method for parti-gyle brewing. This traditional technique allows you to get two or three different beers out of the same big malt bill. Among other topics, they discuss:

  • The basics of parti-gyle brewing
  • Practical parti-gyling on a homebrew-scale system
  • Developing recipes for parti-gyle runnings
  • Resources for calculating water adjustments
  • Planning and checking for gravities on separate runnings
  • Avoiding astringency in second runnings
  • Planning for a parti-gyle brew day

And much more.

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