Re: partigyle. I think there's something missing. It's not just a matter of creating two or three different worts from the various runoffs and turning them into their respective beers.
The independently boiled worts were blended before fermentation. The strong beer might have 80/20% 1st/2nd running, the small beer 20/80. Maybe a third beer in there at 50/50.
This blending is what keeps the small beer from being tasteless, bodiless, and otherwise insipid.
ETA: Ron Pattison's take on British parti-gyling. Check out the comments for a discussion including Ron, Graham Wheeler, and Martyn Cornell.
http://barclayperkins.blogspot.com/2010/04/party-gyles.html?m=1
The independently boiled worts were blended before fermentation. The strong beer might have 80/20% 1st/2nd running, the small beer 20/80. Maybe a third beer in there at 50/50.
This blending is what keeps the small beer from being tasteless, bodiless, and otherwise insipid.
ETA: Ron Pattison's take on British parti-gyling. Check out the comments for a discussion including Ron, Graham Wheeler, and Martyn Cornell.
http://barclayperkins.blogspot.com/2010/04/party-gyles.html?m=1
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