Congrats for having one of the best house beer channels in the internet. Hugs from Brazil!

Don’t mind the long video at all. I like the detail and passion put into it. Have to try a parti-gyle some day. Very cool.

Awesome video, by far the most helpful one to practically understand how to do a parti-gyle. Sounds like a great way to get something to enjoy while waiting for your stronger beers to condition.

Skinny Monk's pour was fabulous! I love using this technique when brewing imperial stouts. Last month I brewed a doubble with Mangrove Jack M29 (French saison) and it came out pretty good too. We are all so spoiled now, being able to buy and use such a big variety of ingredients! Cheers Steve and congrats on yet another great brew.

I have been looking for videos on this specific style of beer over the past week and I’m so glad to see that you’ve done it. Thank you so much and praises from Hong Kong.

I've been wanting to do this for years... will have to try it soon!

Muito bom trabalho.. Obrigado Portugal Aveiro

Great vid. I’ve been experimenting with parti gyle brewing myself. Thanks for your process details. I make a triple IPA and was tired of wasting the potential sugars left in the grains due to the efficiency drop on those big beers. Was able to make a Best Bitter style second beer from the second runnings. Basically free beer. And who doesn’t like free beer?

I love partigyling. It's such a great way to make your grain go further and brew a lot of beer 😂

Ive done several parti-gyle and I've found repeatability to not be that difficult as long as all your parameters are kept the same. One of my favorites comes out around 1.8 abv and she is aptly named "Sloppy Seconds"

I just bought my 1st brew system after watching your videos for several months. A Clawhammer 240v 10 gallon. After watching this, I'm contemplating adding the 20 gallon system as well. My Fermzilla just arrived. So, I'm brewing a Belgian Witt for my 1st ever brew. I love Blue Moon, so it's a no brainer.... Thank you for all of your effort producing these streams. You're my absolute favorite to watch.

An excellent interpretation of the old method described by Gervase Markham in ' The English Huswife ' 1625 . Markham describes a second and third separation using the Guil-fat ( Gyle vat ) for ordinary bitter and 'small drinke ' , March beer ( a Spring Ale ) using peas , wheat and oats with 3 seperations and a straight Strong ( Old ale ) . Markham suggests that the small beer be consumed within 2 weeks , but the others can keep upto " fowre yeers " ( fat chance !). William Cobbett repeats the process in " Cottage Economy " 200 years later in 1823 . Cobbett was a beer nut and caned the tea drinkers in his writings . I'll drink to that .

Yes. I want to give it a go

just did it this weekend with a DIPA and a more sessionable IPA 😊👌

I really appreciate your delving in on this topic. I've seen other vids in the past on partygyles and never wanted to try, but Belgian style ales have sparked my interest. I have 3 electric kettles which I run on a weekend basis so I could pull this off. By the way, I just ran a second vanilla cream ale with Brent's recipe and a Kolch last Saturday. Thanks for the tip for my next brew day! Cheers!

This is definitely on the schedule....probably with a Barleywine first since that is already in the works.

I was literally planning to do this exact thing except I was going to do a Tripel and a Belgian Pale! I just couldn’t find the time. Ended up brewing them separately. Great video, cheers 🍻

I believe 1.012 is the cut off point for sparging. Tannins and undesirables below this gravity. Great video and I will give it a go. Never done a parti-gyle. But I do party when brewing....................

My favorite beer I ever made was a Belgium tafelbier

Great video as always!

I have had good results with mangrove jacks yeast. I made a tripel and its exactly what is says in the description with the spice notes.

I parti-gyle mashed once, on a whim. Our beer club had a low-ABV or N/A theme each month last year, and it wasn’t a popular theme but I did try to participate when it made sense. It was the second runnings of a Munich Dunkel. It wasn’t to a particular style, but it did make a plenty drinkable lawnmower beer that didn’t last long.

Hell yeah. Love it

Great video. Thanks a lot!

If I had a setup for 10 gal batches I would definitely try this!!

Great video. I was thinking of doing something similar. Brewing about 8 gals of an ipa and then adding water to the extra 3gals for a session ipa. Use different hops in the dry hop. Just need two fermenters. I preordered the Clawhammer fermenter kegs. Once the arrive I will have to try the party gyle as well.

Once again a great video, thanks. Would you concider putting out, maybe a short video, on the CBC yeast and that process. That's one i'm curious about.

Love this video! I'm doing it!

Thanks so much for the video! It's good to see the Parti-gyle process getting some attention. I do something of a Frankenstein version of this between my 1bbl Spike system and my Brewzilla 35. Essentially, once I've sparged to my volume on the Spike, I'll divert an extra 15-20L of sparge water from the Spike mash tun to my Brewzilla, which to which I'll add a little bit of differing grains to steep/re-mash. A few cents worth of roasted chocolate, for example, will add a whole different character to the existing wort. In this way, I can get two quite different beers on the same brew day. I'll aim for an OG of between 1.030-1.035 in the second beer, which will easily give me a finished beer between 2.5%-3.5%. Thanks again. I loved that you go through the details of your process. It demystifies the concept. Cheers!

I have done this a few times from a barleywine. It always turned out great!

Oh man, you got me thinking. Got to try it at some point. My issue is that I don't drink fast enough so my kegerator is always full... botteling one batch might be the way to go. Always thought of doing it with a second batch sparge technique (I got a biab propane setup)and potentially add steeping grains to cap the mash.

Partigyle decoction next? Appreciate your videos!

Glad to see you did this type of brew. I did one once with a barley wine. Ended up using the second beer to make a kettle sour. Had to up the ABV with some liquid malt extract. Tasted pretty good.

Great video . I love the idea of blending them.

I appreciate it must be tricky keeping track of all these beers. I watched the other Dubbel video as well, because I’m currently brewing one and hoping to learn through vicarious experience. In this video you mention the previous Dubbel brew a couple of times. Both times you mention it as having flaws. The first mention, you allude to a problem with the fermentation. I went searching but I couldn’t find mention of that in the earlier video. Later you talk about flavour problems it had, caused by Special B and CaraMunich. I compared your recipes, but I found you used less Special B in the first brew than in the parti-gyle batch, and there was no CaraMunich in the first batch at all. You actually seemed fairly happy with the flavour outcome in the first batch. The big disappointment was the lack of foam, which you blamed on the protein rest. I’ve gone ahead and used moderate amounts of both Special B and CaraMunich in my batch, along with a dose of Candi syrup (a lighter-coloured one than you’ve used here, about 60° lovibond). I’ve used WLP530 yeast. It’s taken a while but fermented down to 1.009 from 1.064 over 11 days. I’m only tasting gravity samples at this stage but it seems on track in most ways. I’m getting a slightly sharp taste which may be some acetaldehyde but also seems to have more of the pear ester at the end. I’ll leave it awhile longer in primary and see if that mellows. Thanks for the videos, I appreciate what you’re doing here.

Would like to see your take on a bier de gard one day

Yes, they still Parti-Gyle here in the UK at Fullers in Chiswick, London. As I understand it, ESB, London Pride and Chiswick Bitter (the latter now only available seasonally) are all from the same initial mash and come in at 5.5%, 4.1% and 3.5% Great video as always!

Excellent and informative. I have been using your step mash method with a lot of styles, adjusting time at each rest for different styles, and I really like the end results. I like to do it especially with German hefe I add an extra 15min rest at 129f in the beginning and get much better circulation especially because I do 70% wheat and then split that between flaked wheat and wheat malt 50/50. With the extra rest, I get good circulation in brewzilla without rice hulls.

I would love to try doing this in the future. I brewed a Tripel this past weekend based on the one you brewed, the parti-gyle would have been fun to do with this beer as well.

Also called small beers. From my understanding people would also do another sparg after the 2nd one was done to get one last one done. This happened in the 1800 and 1900s in the US as well.

Very cool. Ive been excited to see this video since you mentioned it in a previous video. When I go to make my big dark belgian beer this fall Im definitely going to try this process. Looks interesting and kinda fun.

NICE MAN!!!! 😎👍🏻👍🏻🍺🍺

today was brew day and im upset that i didnt do this!

I have a plan to add a fruit puree to my lighter runnings. I was thinking apricot to make it like Magic Hat #9. This would bump up the ABV but I like the session beers I have made in the past. First runnings would be a DIPA.

Due to lack of equipment and fermenting space I made a new Zealand red ipa as normal and fermented, ended at over 6% Abv. Then I sparged the grains and mashed again, boiled, I did add 1kg of light dry malt to the boil to up the abv a bit. I hot cubed this one and fermented at a later date., ended up about 3% abv. Two very nice brews in my opinion. I’m just wondering what could go wrong doing it this way? Very keen to try and repeat this without having to invest in more equipment.

Thanks Steve, I've been curious about the reality of parti-gyle for a while. Can confirm the Mangrove Jack Abbey Ale is legit. Used it twice last year on Trappist Paterbier (based on yours actually) and my Dubbel. The Dubbel is still being requested by friends.

Both look very good, or should I say all 3!

Thanks for that, it looks great. Minor query, apologies if I'm being dumb: Do you get more wort for the table beer than for the dubbel? I'm thinking that some of the strike water will be soaked up by the grain while the sparge water will not be soaked up so much because the grain is already wet.

My name is Rodd and I like to partigyle.

Wow! The color of that table beer was amazing! I was kicking around the idea of brewing a double for my next winter warmer. I'm seriously considering attempting this. Do you think the table beer is best drunk fresh or would it work to age alongside the bigger beer?

Great video! Been trying to work out these trappist beers for a while now but the often come out sharp and lack that classic Belgian yeast flavor. My money is on my pitch rate being wrong so I'm curious to know which pitch-rate you used for these beers and which rate you recommend in general for trappist beers? Cheers and as always, great video!

Not that you did anything wrong here, but I think you might have over complicated this thing. Wouldn’t it have been easier just use the 10 gallon grain basket, let it drain and move it to the other kettle? More of a “batch sparge” approach, but would probably save some time. Just a thought!

I brewed a dubbel last year and entered it into competition in march of this year. One of the main comments was that the beer was thin. There was already a tonne of grain in the recipe, being a dubbel, so what could i do to improve? I have an increased mash temp planned for next time. Would different specialty malts also change the perceived thin-ness? Maybe water chemistry too?

Já fiz dezenas de X... Obrigado...

Do you have a good guide for priming sugar amounts for kegging? I would do the same but curious if you need the packaging yeast if you don’t cold crash?

Great Video and timely! I was planning to brew a Tripel later this year and was contemplating making a small batch "parti-gyle" beer on the same day. I was thinking about storing the small batch until the Triplel is bottled and then adding the small batch wort on the yeast in the fermenter from the Tripel. Is that a good or bad ides?

Could you share how you determine what IBU-to-gravity ratio is appropriate? 9:06

What's the "spray valve" you used, shown at time 14:18? I was trying to find it for hours. Could you please share a link to the product?

Hello, where can I get hoses like yours ? do you have the dimensions ?

If you added a few pounds of base malts to the sparge water would it still be a parti-hype? And I am definitely thinking about trying this with a stout.

WLP500 and Lallemand Abbaye are both the Chimay strain of yeast as far as I know. So you could have used the slurry for both beers and get the same result, right?

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No more soup for you. 40 mins no can do.