Alehouserock
Well-Known Member
Should I just transfer it?
Sterile a measuring cup and add a gallon of water and transfer later?
Sterile a measuring cup and add a gallon of water and transfer later?
I was about to transfer and realize the water line is only at 4 gallons
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hoppymonkey
Well-Known Member
???. Extract or all grain? I assume you are talking about from pot to primary? Or is this to secondary?
Alehouserock
Well-Known Member
hoppymonkey
Well-Known Member
Hmm. If you don't add the water you will end up with a stronger beer than you expected. If you do add another gallon, boil it for 15 minutes and chill to fermeter temp before you do. Never had that issue when I was extract brewing, but it should be should fine either way.
Alehouserock
Well-Known Member
Hmm. If you don't add the water you will end up with a stronger beer than you expected. If you do add another gallon, boil it for 15 minutes and chill to fermeter temp before you do. Never had that issue when I was extract brewing, but it should be should fine either way.
I would want to put the boiled and chilled water into the secondary carboy and then transfer the beer into it right?
Right. If you were right on with your OG, though, I wouldn't water down the beer. If you were very high on your OG when you went into the fermenter, you can add the correct amount of water now. But if you hit your OG and you've just simply lost some wort/beer to the kettle, or racking losses, watering it down now will just, well, water down the beer.
hoppymonkey
Well-Known Member
+1 on yooperbrew
FiddleTilDeath
Well-Known Member
This happened to me on 2 recent brews and the resulting beers are incredible. Enjoy your stronger than expected beer.
Alehouserock
Well-Known Member
Thank you both
I should then reduce my priming sugar accordingly right?
It's a milk stout, so it shouldn't be heavily carbonated. I should probably use about 1/2 cup instead of the normal 3/4 cupof corn sugar then right?
About 1/8 lower for a lightly carbonated stout and another 1/8 cup for reduced volume?
Right?
I weigh my priming sugar (I think it's more accurate, since sugar can "pack down" and what is 1/2 cup to me might be more or less to you) but I'd go with a "carbonation calculator" to ensure it's correct. Like this: http://www.tastybrew.com/calculators/priming.html
Don't add boiled water. Even boiled, there will be enough O2 to oxygenate your beer. When a commercial brewery does this it is called back liquoring and they use de-aerated water.
Just talked about this with Ray Daniels (online) the other day. He says you really can't boil off enough of the O2. Surface area of the water picks up O2 instantly.
Just talked about this with Ray Daniels (online) the other day. He says you really can't boil off enough of the O2. Surface area of the water picks up O2 instantly.
billvon
Well-Known Member
Or just up the water you will use during bottling. You're going to have to boil it anyway.
That's good to know. I'm no chemist, so I just assumed that boiled would be "good enough".
It's really a matter of degree. A few boiled cups for priming sugar vs a gallon or more just to top off.
Alehouserock
Well-Known Member
Awesome! Thanks again for all of your help
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