Diluting high(er) gravity fermented beer for better yeast expression

[AmarikinBrew]

Hey? This bit of the thread got caught in an "off subject" transporter beam? I want one of them!

A couple of mistakes in your original post:

One, you might be complimenting a Brit you don't know.

Two, you're suggesting to a Brit watering down beer.

Both result in said Brit being very suspicious! In the case of "one" you get a flippant reply relating to "equestrian urine" (well, I had to get something in related to that choice of words). As for "complimenting a Brit you don't know, I can help a bit there; if I appear to be a bit of a head-case ... that's because I is! "Two"; I like to think I've never drank watered-down beer, but I probably have without knowing. Beer gets watered-down before fermenting ("parti-gyle") but, if it happens after fermentation, it's not advertised as being done. And I never do it, so can give no advice. I'm sure it can be, but surely it would mess up the "balance" of the beer so you'd know it was done?

Well, actually, I was looking for a way to "calc" for a certain ABV (after water addition on a done beer).
That question was answered by other than you, in a reasonable manner by @balrog -Thanx!

I never intended to insinuate that Brits water the beer, Sorry if I came across that way.

I agree, the target beer would have to be somewhat viscus to survive watering down to have body afterwards, as well as over the top "malt flavorful", hoppy, and with yeast expression to be anywhere memorable after even one glass.

These items are not what amylase condone to a brew of any kind, however it does remove calories and I'm sure this is what the BMC do to the "light" beers.

 

[flipster]

(I'm not sure what occasion I have to thank for this earworm, but imagine the following lyrics to the tune of the Crash Test Dummies "MmmMmmMmm"and you'll know what I mean...)

"Once, there was this host who
Got into a beer shortage and couldn't serve his guests
But then an idea finally came up
His beer was served not pure but diluted now with sprite
He said that it's refreshing
And called the drink now Raaaaadler

MmmMmmMmmMmm
MmmMmmMmmMmm

Then there were the Aussies
not the one with kangaroos but with Mozart and with Freud.
But when they finally mixed too,
They did exchange the sprite for some soda.
They wouldn't call it Radler
But named it again "G'spitzer"

You're welcome.

Long story short: for our dear neighbours (no kangaroos in Austria) a Helles or sometimes even a Pils mixed with sparkling water ("sour radler") is something you get in almost every restaurant or pub, and nobody would call it "watery". It's just what you ordered, and it's refreshing. Probably a good "normal" Lager is just the base of a good spritzer.
And yes, the Austrians know how to brew good beers, and the call every mixed drink with sparkling water a "sprizer something", for what I learned.

 

[Peebee]

I never intended to insinuate that Brits water the beer, Sorry if I came across that way.

Eh? Insinuate? Do shout it from the rooftops, they drink some terrible stuff over here. You can even try suggesting some of it is that "equestrian urie-thingy". I'm quite sure some of it is.

 

[AmarikinBrew]

Eh? Insinuate? Do shout it from the rooftops, they drink some terrible stuff over here. You can even try suggesting some of it is that "equestrian urie-thingy". I'm quite sure some of it is.

Yes, we suffer that same thing over here, which is why I'm asking the beer minds on here if a better beer that has less calories yet "tastes great" could actually be done. Parts of this idea have been proven on here already.

Just seeing if it can be taken to the next level, and level out the belly so we can see our toes after a daily driver slogging back beer has been created. -At least for us older guys, -not that you in particular or anybody else has to be older or anything to contribute to the idea!