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Old 11-28-2010, 11:36 PM   #1
ronstar55
 
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I just brewed an oatmeal stout - my 1st all grain. I read in John Palmer's book that you should stop lautering when the wort coming out of the mash tun is 1.008. I did and started the boil at approx 6.11 gals. After the boil I ended up with far less than 5 gals and a OG of 1.070 - I was supposed to have 1.058 post boil. I already pitched the yeast and the brew has been in the carboy above half an hour. Should I add water to boost my volume and dilute the batch a little?
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Old 11-29-2010, 12:34 AM   #2
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Meh, I'd say leave it alone. Diluting it can throw off the bitterness to maltiness balance (IBU:GU ratio.)

What is likely happening is you just need to learn how your system works. Every persons rig is going to work differently than the other guys. It just takes some time to lock in on your rigs idiosyncrasies.

It could be you need to use less sparge water, less mash-out water, boil at a slightly lower temperature... but I think you're just going to have to do trial and error.
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Old 11-29-2010, 01:11 AM   #3
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Thanks - you're right about learning how ones own system works. I had my extract routine down after 5 batches, and it'll take a few all-grains to get the hang of it
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Old 11-29-2010, 02:18 AM   #5
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Thanks - you talked me into it - I added about a half gallon
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Old 11-29-2010, 02:24 AM   #6
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I would have gone with what Reno said.... adding water after the boil is going to throw off the hops IBU's... too late
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Old 11-29-2010, 02:37 AM   #7
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Quote:
Originally Posted by mrk305 View Post
I would have gone with what Reno said.... adding water after the boil is going to throw off the hops IBU's... too late
I don't understand how? Can you explain please? It seems to me if the recipe was designed for an OG of 1.058, and it comes in at 1.070, then adding water to the correct OG would FIX the SG/IBU ratio. How can it have "thrown off the hops IBUs?" I must be slow, because I can't figure it out. In my mind, the reverse is true. If you formulate a recipe for 1.058, and you hop to 1.058, ending up with an OG of 1.070 will throw off the hops.

I wouldn't want a 1.070 oatmeal stout- and when I first started AG I often topped up with water if I had an efficiency of 85% if I was expecting 70%! An OG that is too high is easily fixed with the water addition, and fixes both the SG/IBU ratio, the possiblity of a "too-boozy" beer, and gives a predictable result.

I just don't understand the reasoning behind this?
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Old 11-29-2010, 02:58 AM   #8
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Yooper that is a very good point. My statement should have begun with "IIRC"

However wouldn't the lower boil-volume amount to less hop-utilization and thus maybe, by some chance, the IBUs were right on and diluting did in fact throw off the ratio? I'm not disagreeing, this is just how I worked it out in my mind.
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Old 11-29-2010, 03:07 AM   #9
mrk305
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I am not talking about the gravity of the beer. but of the bittering of the hops @ sparge
gallon. Are you really arguing with me about this?
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Old 11-29-2010, 04:05 AM   #10
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I'm with Yooper but didn't add water. I'm going to see how it turns out. I did an all grain BIAB cream ale for SWMBO today. I smoked the efficiencies. WAY more than I ever expected too. Beersmith has got me at Brewhouse Efficiency: 94.27% and Efficiency into Boiler: 96.73%. This is only the second time I've used this system/setup and there's certainly a "getting acquainted" period.

So, estimated SG was 1.052 but I clocked in with 1.065 (adjusted for temp) into the fermenter, and though I thought about adding water, I'm going to let it ride and see how it comes out.

 
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