Watering down beer
I brewed my summer pale ale today,
70% Maris Otter
23% Pilsner
7%Wheat
Willamette & Cascade to 35ish ibus
Got a bit distracted and forgot to add water to the boil to make up for evaporation and subsequently ended up with less wort in the fermenters with a higher OG 1.059 than the targeted 1.050.
What i thought i would do is top up with bottled or filtered water towards the end of fermentation (to avoid contamination).
I usually would leave it, but i want this beer to be reasonably sessionable
Can anyone see any problems with adding the water?
Cheers
Brendan
70% Maris Otter
23% Pilsner
7%Wheat
Willamette & Cascade to 35ish ibus
Got a bit distracted and forgot to add water to the boil to make up for evaporation and subsequently ended up with less wort in the fermenters with a higher OG 1.059 than the targeted 1.050.
What i thought i would do is top up with bottled or filtered water towards the end of fermentation (to avoid contamination).
I usually would leave it, but i want this beer to be reasonably sessionable
Can anyone see any problems with adding the water?
Cheers
Brendan
Replies to This Discussion
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Permalink Reply by Michael on
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People do this all of the time with extract brewing. It is even on the directions for the Cooper's kits. My only caution is that if your water has a heavy chlorine content, it can affect your taste. (Never hurt mine though)
edit...I think I recall that JT waters his down by adding frozen pre-boiled water.
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Permalink Reply by Soren on
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as long as your water is clean I say go for it but I'd add the water ASAP and not wait til the end of ferment because: a) any oxygen in the water can be scavenged by the yeasst and b) any bacteria that might be in your water will have a hard time competing with a roaring ferment.
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