Hi, i recently started brewing my second batch, a stout, straight from a beer kit (aka condensed wort in a can), i added 1kg of dry malt extract and 300grams in cane sugar. When i went to pitch the yeast i noticed the temp was about 5 degrees too high so instead of waiting i decided to add a touch more ice cold water to cool it down quickly (i've heard letting it cool slowly before pitching the yeast greatly increases the chance of infection). as a result i ended up with a little extra water, annd it only lowered the temp by 3 degrees. I chucked the yeast in anyway praying the high temp wouldn't kill it and it seems to have taken off just fine. I'm wondering if its possible at this point to add a bit extra liquid malt extract to compensate for the extra water i added, and if it is when is the best time to do it and what is the best way to carry this out. thanks for your help in advance!
Brand new homebrewer,
dom
Brand new homebrewer,
dom