Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Dilluting My Beer In Mid-fermentation
Reply
 
LinkBack Thread Tools
Old 08-05-2013, 08:44 PM   #1
DukeWashterbuckle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Posts: 11
Likes Given: 2

Default Dilluting My Beer In Mid-fermentation

Hi. I recently started brewing an marzen from a kit from Northern Brewer. My OG read approximately 1.068 at the start, whereas the intended OG is supposed to be 1.058. I checked the fermenter and instead of having 5 gallons of beer in it, it has about 4.25. My SG reading right now is approximately 1.030, so it still has a ways to go. What I'm wondering is whether or not I should add more water to bring it up to the 5 gallon mark during fermentation or if I should wait until afterward. I'm mostly concerned about excessive ester production due to the gravity being so high. I'm also wondering if it would be better to add it during fermentation so the yeast eats up more of the oxygen that may be in the water. Has anyone tried this before? What were your results like?

__________________
DukeWashterbuckle is offline
 
Reply With Quote Quick reply to this message
Old 08-05-2013, 09:15 PM   #2
justkev52
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: West Valley City, Utah
Posts: 265
Liked 31 Times on 29 Posts
Likes Given: 587

Default

Quote:
Originally Posted by DukeWashterbuckle View Post
Hi. I recently started brewing an marzen from a kit from Northern Brewer. My OG read approximately 1.068 at the start, whereas the intended OG is supposed to be 1.058. I checked the fermenter and instead of having 5 gallons of beer in it, it has about 4.25. My SG reading right now is approximately 1.030, so it still has a ways to go. What I'm wondering is whether or not I should add more water to bring it up to the 5 gallon mark during fermentation or if I should wait until afterward. I'm mostly concerned about excessive ester production due to the gravity being so high. I'm also wondering if it would be better to add it during fermentation so the yeast eats up more of the oxygen that may be in the water. Has anyone tried this before? What were your results like?
I wouldn't. You can mix it with sprite before you drink it if it's too strong....
__________________
justkev52 is offline
 
Reply With Quote Quick reply to this message
Old 08-05-2013, 09:29 PM   #3
Travestian
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Travestian's Avatar
Recipes 
 
Join Date: Feb 2013
Location: Charleston, South Carolina
Posts: 478
Liked 58 Times on 50 Posts
Likes Given: 46

Default

Add the extra water at bottling time. Just be sure you boil and cool it prior to that. Excess oxygen in the water will escape with the water at boiling temps. BTW, water is FULL of oxygen by nature. H2O anyone?

Also, if you can keep your fermentation temps low you should be just fine with little risk of esters. Temperature drives esters more than gravity does unless you WAY under pitch.

__________________
Travestian is offline
DukeWashterbuckle Likes This 
Reply With Quote Quick reply to this message
Old 08-05-2013, 09:29 PM   #4
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,219
Liked 488 Times on 452 Posts
Likes Given: 214

Default

I would leave it alone and enjoy a beer a with slightly higher ABV

As for ester production, the gravity of the beer will not do that but the temperature you ferment at will, if the temps are too high you will get more ester production so pay attention to your fermentation temperature controls

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
DukeWashterbuckle Likes This 
Reply With Quote Quick reply to this message
Old 08-06-2013, 03:20 AM   #5
BigFloyd
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BigFloyd's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Tyler, Texas
Posts: 4,806
Liked 626 Times on 548 Posts
Likes Given: 575

Default

Quote:
Originally Posted by Travestian View Post
Excess oxygen in the water will escape with the water at boiling temps. BTW, water is FULL of oxygen by nature. H2O anyone?
LOL. Really?

And here I always thought that the oxygen atom bound to the two hydrogen atoms (at a unique 104.5* angle) to form the water molecule was a totally different critter than the oxygen molecules (O2) which can be in solution (in amounts depending on temperature, pressure, concentration, etc.).

I stand corrected.



Oh, don't try to dilute your beer while it's fermenting.
__________________
Good Temp Control -----> Happy Yeast ------> Tasty Brew
BigFloyd is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2013, 07:53 PM   #6
DukeWashterbuckle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Posts: 11
Likes Given: 2

Default

I've heard that some craft breweries dillute their beer after it's done fermenting with pretty good results, but what I'm wondering is if there are any reasons not to dillute beer during the fermentation.

__________________
DukeWashterbuckle is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2013, 08:06 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,667
Liked 4636 Times on 3367 Posts
Likes Given: 909

Default

Yes, you can add water. You can do it now, before fermentation finishes. That's what I'd do.

Ideally, you'd pour it in very gently as to not aerate the beer as fermentation slows.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2013, 09:35 PM   #8
pfgonzo
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
pfgonzo's Avatar
Recipes 
 
Join Date: Oct 2008
Location: San Francisco Bay Area, California
Posts: 685
Liked 68 Times on 50 Posts
Likes Given: 62

Default

I disagree Yoop, and agree with Travestian, though not for his H2O comment. Water from a tap or bottle or filter or whatever is going to have dissolved oxygen in it.

Adding almost a gallon of oxygenated/aerated water when fermentation already over halfway complete is going to oxidize your beer. May not result in an immediate off flavor, but it isn't something I would risk.

__________________
pfgonzo is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2013, 09:38 PM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,667
Liked 4636 Times on 3367 Posts
Likes Given: 909

Default

Quote:
Originally Posted by pfgonzo View Post
I disagree Yoop, and agree with Travestian, though not for his H2O comment. Water from a tap or bottle or filter or whatever is going to have dissolved oxygen in it.

Adding almost a gallon of oxygenated/aerated water when fermentation already over halfway complete is going to oxidize your beer. May not result in an immediate off flavor, but it isn't something I would risk.
How would it oxidize? Assuming that the water sit outs to dechlorinate, or is treated with campden (stirring well to off-gas), the amount of dissolved oxygen in it is minimal. If it's not poured in and gently added, and the fermentation isn't over, I don't see the mechanism by which it could oxidize.

I'm an old winemaker. While we take great pains to avoid oxidation, topping up in the carboy is routinely done and without oxidation issues.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2013, 09:44 PM   #10
pfgonzo
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
pfgonzo's Avatar
Recipes 
 
Join Date: Oct 2008
Location: San Francisco Bay Area, California
Posts: 685
Liked 68 Times on 50 Posts
Likes Given: 62

Default

As long as OP follows those steps, I'd agree. I suspect OP was just going to dump extra water in. There was no mention of dechlorinating, campden, or stirring the top-off water first.

__________________
pfgonzo is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
A/C out with Beer in Fermentation Newt0Brew Fermentation & Yeast 12 08-04-2012 03:39 AM
Does wine fermentation look like beer fermentation? EKennett Wine Making Forum 4 05-26-2011 09:18 PM
Wine fermentation vs beer fermentation Tophe Wine Making Forum 4 11-19-2010 06:38 PM
dilluting high abv cider to bottle carb? Tantalar Cider Forum 3 03-18-2010 08:14 PM
beer fermentation newbiebrewer7788 Bottling/Kegging 6 09-25-2009 05:52 AM