A gallon short...

Brewed my first all-grain batch last week. A 5.5-gallon proter. After mashing and sparging (good conversion) I ended up with about 7-plus gallons and boiled for 100 mins down to what I had estimated to be 6 gallons. After 7 days primary fermentation, I transferred the batch to a carboy for secondary and end up with about 4.5 gallons. My OG was 1.072. I didn't take a SG at the transfer. Should I just go with the 4.5 gallons or top it off with additional (boiled/cooled) water...or what?

Thanks

Joe

What's it taste like? If your happy with it...let it be. In the future mark your primary fermenter with a sharpie at 5 gallons. (Use water to do a test run first)

What was your target OG? I personally would let it ride.

Not unless there is really something crazy going on with my batch, I do not add water to a batch after it is already fermenting. If you hit your target OG then the volume losses are just that. A loss. Just remember you have 4.5gl instead of 5.5 when you prime for bottling (if you bottle that is).

Gixxer said:

Not unless there is really something crazy going on with my batch, I do not add water to a batch after it is already fermenting. If you hit your target OG then the volume losses are just that. A loss. Just remember you have 4.5gl instead of 5.5 when you prime for bottling (if you bottle that is).

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Thanks guys. My OG was within, but on the high end of the target range for the recipe. My bucket has gallon markings but I was focused on the boil volume, which I estimated with depth graduations that I had etched on to my stainless big spoon. I was worried I had too much. Possibly an error my method there. It tastes good, if a bit hoppier than I had wanted, but that's the recipe, not a volume issue.

I'm going to let it ride as is for a week then take a SG reading and bottle, if it's ready. Good point about cutting back on the priming sugar. I probably wouldn't have thought of that. Thanks

Joe