iandh
Well-Known Member
Hi Folks,
Some other homebrewers and I are filling a 60 gallon pinot barrel with a flanders red. Primary fermentation was done with cali yeast in carboys and we're all going to contribute beer to the barrel.
We were shooting to mix everyone's beer in the barrel at a gravity of 1.025 to give the bugs something to work on, but the gravities range from 1.015 - 1.020.
What are people's thoughts about boosting the gravity to 1.025 in the barrel by adding some boiled water/LME? Is it even worth the effort?
Some other homebrewers and I are filling a 60 gallon pinot barrel with a flanders red. Primary fermentation was done with cali yeast in carboys and we're all going to contribute beer to the barrel.
We were shooting to mix everyone's beer in the barrel at a gravity of 1.025 to give the bugs something to work on, but the gravities range from 1.015 - 1.020.
What are people's thoughts about boosting the gravity to 1.025 in the barrel by adding some boiled water/LME? Is it even worth the effort?