Ishouldbeking
Member
I'm sure this has a simple yes or no answer, but I wanted to ask anyway.
My buddy and I brewed our first batch (we went all out and went all-grain!) earlier this year, and it came out... OK. Not good, not horrible, but acceptably beer-like. One of our main issues was that for whatever reason, we ended up with significantly less wort than we were expecting at the end (8 or 8.5 gallons instead of 10), so our gravity was a bit higher than we were shooting for and the yeast didn't fare as well as we would have hoped. Our porter came in around 3.7% alcohol, which left it sweeter than we wanted and a bit unbalanced (also allowing some of the less desirable off-flavors that we created by briefly overheating our mash to take center stage ).
So if that happened again, could we have just added a gallon and a half of boiled (but room temp) water to bring it up to volume and to help drop the gravity down where we want it?
My buddy and I brewed our first batch (we went all out and went all-grain!) earlier this year, and it came out... OK. Not good, not horrible, but acceptably beer-like. One of our main issues was that for whatever reason, we ended up with significantly less wort than we were expecting at the end (8 or 8.5 gallons instead of 10), so our gravity was a bit higher than we were shooting for and the yeast didn't fare as well as we would have hoped. Our porter came in around 3.7% alcohol, which left it sweeter than we wanted and a bit unbalanced (also allowing some of the less desirable off-flavors that we created by briefly overheating our mash to take center stage ).
So if that happened again, could we have just added a gallon and a half of boiled (but room temp) water to bring it up to volume and to help drop the gravity down where we want it?