Originally Posted by ohiobrewtus
I have never added water back into a fermenter to hit a target volume. I would recommend that you let it finish fermenting and then proceed to secondary then bottling/kegging as normal.
Chalk it up to learning. Who knows, maybe you'll like residual sweetness that the brown sugar is likely to leave and you'll have created your own haus brew.
Yeah that was definitely part of my thought process. Even though this recipe is tried and true, it's hard for me to resist altering it, if for no other reason than to make it unique. Then again, since I'm a relative newbie, getting a solid baseline of understanding and experience before deviating too far from standards would probably be a good idea. But what fun is that?
"I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer."