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Brewing with leftovers

I’m starting to have quite a collection of leftover wort in the deep freeze, and of course I use it to make starters, but it seems to be piling up a bit, which has me tossing around the idea of just mixing it all together and making a batch of Heinz 57 Ale. We’re talking about wort that was strained out of my hop break cone after transfer to the kettle, late runnings after I had finished my lauter, wits and wheats and stouts and IPAs.

I figured I would see if I could get 5.5 gallons of 1.050, boil it for 30 min or so and throw some late hops in, and pick some kind of standard british ale yeast… or maybe a belgian… who knows and who cares…

What about mixing a couple of yeasts. Maybe an English, Belgian and an American. You can call it an International Olio Ale.

That kinda doesn’t sound like a good idea…

I dunno, i figure i’ll call it a porter…

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