Dilluting My Beer In Mid-fermentation - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Dilluting My Beer In Mid-fermentation

Reply
 
Thread Tools
Old 08-05-2013, 08:44 PM   #1
DukeWashterbuckle
Recipes 
 
Jul 2013
Posts: 11



Hi. I recently started brewing an marzen from a kit from Northern Brewer. My OG read approximately 1.068 at the start, whereas the intended OG is supposed to be 1.058. I checked the fermenter and instead of having 5 gallons of beer in it, it has about 4.25. My SG reading right now is approximately 1.030, so it still has a ways to go. What I'm wondering is whether or not I should add more water to bring it up to the 5 gallon mark during fermentation or if I should wait until afterward. I'm mostly concerned about excessive ester production due to the gravity being so high. I'm also wondering if it would be better to add it during fermentation so the yeast eats up more of the oxygen that may be in the water. Has anyone tried this before? What were your results like?

 
Reply With Quote
Old 08-05-2013, 09:15 PM   #2
justkev52
 
justkev52's Avatar
Recipes 
 
Feb 2011
West Valley City, Utah
Posts: 263
Liked 31 Times on 29 Posts


Quote:
Originally Posted by DukeWashterbuckle View Post
Hi. I recently started brewing an marzen from a kit from Northern Brewer. My OG read approximately 1.068 at the start, whereas the intended OG is supposed to be 1.058. I checked the fermenter and instead of having 5 gallons of beer in it, it has about 4.25. My SG reading right now is approximately 1.030, so it still has a ways to go. What I'm wondering is whether or not I should add more water to bring it up to the 5 gallon mark during fermentation or if I should wait until afterward. I'm mostly concerned about excessive ester production due to the gravity being so high. I'm also wondering if it would be better to add it during fermentation so the yeast eats up more of the oxygen that may be in the water. Has anyone tried this before? What were your results like?
I wouldn't. You can mix it with sprite before you drink it if it's too strong....

 
Reply With Quote
Old 08-05-2013, 09:29 PM   #3
Travestian
HBT_SUPPORTER.png
 
Travestian's Avatar
Recipes 
 
Feb 2013
Charleston, South Carolina
Posts: 500
Liked 59 Times on 51 Posts


Add the extra water at bottling time. Just be sure you boil and cool it prior to that. Excess oxygen in the water will escape with the water at boiling temps. BTW, water is FULL of oxygen by nature. H2O anyone?

Also, if you can keep your fermentation temps low you should be just fine with little risk of esters. Temperature drives esters more than gravity does unless you WAY under pitch.

DukeWashterbuckle Likes This 
Reply With Quote
Old 08-05-2013, 09:29 PM   #4
duboman
Recipes 
 
Jul 2011
Glenview, IL
Posts: 6,368
Liked 508 Times on 470 Posts


I would leave it alone and enjoy a beer a with slightly higher ABV

As for ester production, the gravity of the beer will not do that but the temperature you ferment at will, if the temps are too high you will get more ester production so pay attention to your fermentation temperature controls
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

DukeWashterbuckle Likes This 
Reply With Quote
Old 08-06-2013, 03:20 AM   #5
BigFloyd
 
BigFloyd's Avatar
Recipes 
 
Dec 2012
Tyler, Texas
Posts: 5,265
Liked 759 Times on 652 Posts


Quote:
Originally Posted by Travestian View Post
Excess oxygen in the water will escape with the water at boiling temps. BTW, water is FULL of oxygen by nature. H2O anyone?
LOL. Really?

And here I always thought that the oxygen atom bound to the two hydrogen atoms (at a unique 104.5* angle) to form the water molecule was a totally different critter than the oxygen molecules (O2) which can be in solution (in amounts depending on temperature, pressure, concentration, etc.).

I stand corrected.



Oh, don't try to dilute your beer while it's fermenting.
__________________
Good Temp Control -----> Happy Yeast ------> Tasty Brew

 
Reply With Quote
Old 08-06-2013, 07:53 PM   #6
DukeWashterbuckle
Recipes 
 
Jul 2013
Posts: 11


I've heard that some craft breweries dillute their beer after it's done fermenting with pretty good results, but what I'm wondering is if there are any reasons not to dillute beer during the fermentation.

 
Reply With Quote
Old 08-06-2013, 08:06 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,421
Liked 7845 Times on 5497 Posts


Yes, you can add water. You can do it now, before fermentation finishes. That's what I'd do.

Ideally, you'd pour it in very gently as to not aerate the beer as fermentation slows.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 08-06-2013, 09:35 PM   #8
pfgonzo
HBT_LIFETIMESUPPORTER.png
 
pfgonzo's Avatar
Recipes 
 
Oct 2008
San Francisco Bay Area, California
Posts: 744
Liked 82 Times on 59 Posts


I disagree Yoop, and agree with Travestian, though not for his H2O comment. Water from a tap or bottle or filter or whatever is going to have dissolved oxygen in it.

Adding almost a gallon of oxygenated/aerated water when fermentation already over halfway complete is going to oxidize your beer. May not result in an immediate off flavor, but it isn't something I would risk.

 
Reply With Quote
Old 08-06-2013, 09:38 PM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,421
Liked 7845 Times on 5497 Posts


Quote:
Originally Posted by pfgonzo View Post
I disagree Yoop, and agree with Travestian, though not for his H2O comment. Water from a tap or bottle or filter or whatever is going to have dissolved oxygen in it.

Adding almost a gallon of oxygenated/aerated water when fermentation already over halfway complete is going to oxidize your beer. May not result in an immediate off flavor, but it isn't something I would risk.
How would it oxidize? Assuming that the water sit outs to dechlorinate, or is treated with campden (stirring well to off-gas), the amount of dissolved oxygen in it is minimal. If it's not poured in and gently added, and the fermentation isn't over, I don't see the mechanism by which it could oxidize.

I'm an old winemaker. While we take great pains to avoid oxidation, topping up in the carboy is routinely done and without oxidation issues.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 08-06-2013, 09:44 PM   #10
pfgonzo
HBT_LIFETIMESUPPORTER.png
 
pfgonzo's Avatar
Recipes 
 
Oct 2008
San Francisco Bay Area, California
Posts: 744
Liked 82 Times on 59 Posts


As long as OP follows those steps, I'd agree. I suspect OP was just going to dump extra water in. There was no mention of dechlorinating, campden, or stirring the top-off water first.


 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
A/C out with Beer in Fermentation Newt0Brew Fermentation & Yeast 12 08-04-2012 03:39 AM
Does wine fermentation look like beer fermentation? EKennett Winemaking Forum 4 05-26-2011 09:18 PM
Wine fermentation vs beer fermentation Tophe Winemaking Forum 4 11-19-2010 07:38 PM
dilluting high abv cider to bottle carb? Tantalar Cider Forum 3 03-18-2010 08:14 PM
beer fermentation newbiebrewer7788 Bottling/Kegging 6 09-25-2009 05:52 AM


Forum Jump