el_caro
Well-Known Member
- Joined
- Feb 3, 2011
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Is it an acceptable practice to add water to the post boil volume to achieve a lower OG if the SG is too high due to higher than planned efficiency?
Would beer where water has been added be noticeably different from one made at a lower efficiency that hit the expected OG?
I would have expected that a higher volume in the fermenter mean a reduced hop effect and require more yeast cells?
Would beer where water has been added be noticeably different from one made at a lower efficiency that hit the expected OG?
I would have expected that a higher volume in the fermenter mean a reduced hop effect and require more yeast cells?