Last runnings
Term from the Brauwerkstatt brewing glossary, category “Brewing and equipment”.
Explanation
The last, very thin wort at the end of lautering. When it drops below about 1 to 2 °P (SG 1.004–1.008), stop lautering: it adds hardly any sugar but plenty of tannins, which make the beer harsh and astringent.
Test your knowledge
Why do you stop lautering when the last runnings get very thin?
- Because it would push the alcohol above 10 %
- Otherwise the wort curdles in the kettle
- They add hardly any sugar but plenty of harsh tannins
Show answer
Correct: They add hardly any sugar but plenty of harsh tannins. Below about 1 to 2 °P the last runnings add almost no sugar but extract tannins from the husks.
Why should you stir the wort well before measuring the gravity?
- Otherwise the sugar is unevenly spread and the reading is wrong
- So the foam disappears
- So the yeast starts faster
Show answer
Correct: Otherwise the sugar is unevenly spread and the reading is wrong. The dense first wort collects at the bottom and the thin last runnings on top. Without stirring you measure too high or too low depending on where you sample.