Yesterday I brewed what was to be a 3-gallon extract batch of Columbus IPA, for which I'd cut down all the ingredients from a 5-gallon batch of the same beer I made about 6 months ago. In my naivete, I just thought that would be it -- 60% of the grain, LME, and hops, and I'd be good to go.
I've got an 8-gallon kettle and a big-ass 60,000BTU outdoor burner. I started with 3.75gal of water (for a 5gal batch, I usually start w/ 6gal water, and it works out fine). But with the increased room in my kettle, I had a far faster boil, and so evaporated a *lot* more water from the wort. When I finally transferred it to my 5gal fermenting bucket, I had only 2 gallons of sludgy wort before I pitched my yeast.
I was too tired last night to boil-and-cool a gallon of water to top it off, and I didn't want to add plan old (unsanitized) tap water. The O.G. was 1.110, due to small amount of water all those solids were suspended in.
Does it make sense to add a gallon of distilled water today, 24 hours after pitching the yeast? Or should I just chalk it up to experience and dump it down the drain? Or is it possible that it'll be drinkable after all?