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syblue

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My Porter ended at 1.030 I was shooting for 1.018. I let it ferment for four weeks. My problem was I mashed to high, I was trying to hit 156 but when I checked my first runnings it was about 162.

I racked it to a keg last night to start carbing. This morning I was thinking about adding water to thin it out a bit.

Has anyone done this before?
 
Don't, you're just going to water down your beer, not remove the excess sweetness from the higher gravity.
 
syblue said:
So you think I should just leave it and let it be thick and sweet?
Click to expand...

Since its already in the keg I'd say yes, carb it up and leave it be for a bit and try and figure out what went wrong in your process so you can correct it next time.
 
syblue said:
My Porter ended at 1.030 I was shooting for 1.018. I let it ferment for four weeks. My problem was I mashed to high, I was trying to hit 156 but when I checked my first runnings it was about 162.

I racked it to a keg last night to start carbing. This morning I was thinking about adding water to thin it out a bit.

Has anyone done this before?
Click to expand...

156 for a Porter? This is just my thought, but why would you want to mash a Porter at 156? You're at the upper edge of good conversion and what youre going to end up with is more of a bock-like sweet finished product as opposed to that dry English porter feel you're going for.
 

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