Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Topping off
Reply
 
LinkBack Thread Tools
Old 10-04-2012, 07:26 PM   #1
poppalarge
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 37
Liked 1 Times on 1 Posts

Default Topping off

Apologies if this has been asked a million times.

Is it safe to 'top off' with tap water?

If so, why can't I dump tap water in to chill my wort?

__________________
poppalarge is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 07:29 PM   #2
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: 61,061
Liked 4471 Times on 3253 Posts
Likes Given: 870

Default

Quote:
Originally Posted by poppalarge View Post
Apologies if this has been asked a million times.

Is it safe to 'top off' with tap water?

If so, why can't I dump tap water in to chill my wort?
Yes, I've done it. But you don't want to use water with chlorine or chloramines, as that will ruin the taste of the beer. (When fermentation occurs with chlorinated water, bad off-flavors called chlorophenols result).

I always had great tap water, and used it often to top off and to help chill the wort.

When chilling the wort, though, you still have to chill the wort in the boil kettle to under 90 degrees or so. That's because if you have, say, 2.5 gallons of boiling hot wort, 2.5 gallons of cold water will not chill it enough. Then you'll have 5 gallons of too-warm wort that will take even longer to chill! But if you chill it in an ice bath to 90 or less, and then add 2.5 gallons of 40 degree water, you'd be right at pitching temps!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 07:32 PM   #3
dbrewski
This is my User Title
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dbrewski's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Indeterminate
Posts: 1,020
Liked 52 Times on 46 Posts
Likes Given: 36

Default

That is the technique I first learned years ago...boil 2.5 gallons, put 2.5 gallons into the carboy, pour the boiled wort into the carboy, done. It can be done. Doesn't mean it results in the best beer. What kind of water do you have, well or city water? Does it have excess chorine flavors in it? That will affect your beer (I use a water filter). And that is not even going into the fact that you will have much lower hop utilization by doing a smaller, higher gravity boil before diluting. And I'm sure there are other concerns.

But bottom line, it can be done, there are just reasons people trying for really good beer try to get their process down so they don't have to do it. Hope that helps.

__________________
dbrewski is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 07:33 PM   #4
dbrewski
This is my User Title
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dbrewski's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Indeterminate
Posts: 1,020
Liked 52 Times on 46 Posts
Likes Given: 36

Default

Dang Yooper you are so darn fast to post I can't even get done typing!

[Edit: yes people say "Dang" where I am from. That is all.]

__________________
dbrewski is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 07:34 PM   #5
menerdari
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Poland, Ohio
Posts: 520
Liked 42 Times on 39 Posts
Likes Given: 16

Default

I always boil several gallons of water the day before I am going to brew.
I hear people say if it is ok to drink it is ok to add directly to your beer.
I don't agree with that. Being drinkable doesn't mean it can't have micro-organisms in it either from the supply itself or from your plumbing.
I play it safe, it gives me a better sense about my brewing.

__________________
menerdari is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 08:33 PM   #6
bwirthlin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Posts: 216
Liked 52 Times on 37 Posts

Default

I usually have 6 or 7 gallons of purified water on hand when I'm brewing. I do 2.5 gallon boils and keep the rest in the fridge so it's nice and cold when I need it. I do my boil, check the water level with a piece of copper tubing I have marked for my brew kettle to determine how much I lost to boil off. Then add the cold water to get up to the 5 gallon mark. I've also been freezing a couple of 2 liter soda bottles the night before to add to the 5 gallons of wort of its still too warm. I sanitize the the frozen bottles when I do the sanitizing of all my equipment then put them back in the freezer so they're clean if I need to add them to cool the wort even more. That method works really well for me. I'm able to chill the boiling hot wort pretty quickly with out an immersion chiller.

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



Quick Reply
Message:
Options
Thread Tools