Higher OG than recipe states..Problem?

[buggslife]

Classic volume mistake - need take note of the difference between batch size and boil size.

Just came across this thread and it jumped out at me that the volume must have been wrong. OG is simply measuring the density of the liquid, most of 'extra' density is made up of sugars which get fermented.

Maybe too late now but I would simply top up with sterilised (boiled and allowed to cool) water. It's neither rocket nor an exact science this homebrew.

 

[Daffypuck]

Thanx for the tips yall. Buggs, you wouldnt leave it be and just go for the thicker Imperial Stout style instead of risking watering it down by mistake? Ive taken a few SG readings along the way to monitor the fermentations progress and it tastes pretty good. A bit thick though, but my brewing partner loves those overly thickass beers. Im not a big fan, but like a red-headed stepchild, if its yours, youre gonna love it unconditionally!

 

[Spitfire6]

Why shouldn't you aerate hot wort? I always transfer my wort via pouring to my primary while hot. Never seemed to cause any problems. Not saying your wrong just wondering the logic behind your statement?

What Yooper said. I might change "Some people believe in it" to "Most people believe in it". Every brewing book I have cautions against aerating hot wort. Papazian advises that you even avoid splashing hot wort.

Wether you believe in it or not there is no reason to intentionally do it. Chilling in the boil kettle before transfer is the way to go. In any case it eliminates the danger of handling 200+ F liguid.

 

[Philip_T]

I had the same thing happen on my last batch, but it was from an AHS kit for a double IPA. Target OG was 1.089 but I hit 1.112.
Partial Mash.
2 lbs. base/other grains
6 lbs. LME
3 lbs. corn sugar
5.25 gallon batch

The only thing I can think of is that I squeezed the bag when the directions said not to, but that seems like a big jump for just squeezing 4 lbs of grains.

I ran out of room in my carboy while topping off so I didn't know what else to do at that point other than to just let it ride.

Would it be possible to add some more top off water to the secondary when I rack and get some space freed up from the trub loss? Or is that generally not advisable?

Regards,
Phil

 

[Daffypuck]

Now that I think about it, I didnt aearate the hto (200 deg) wort. I let it sit and cool to 140-160 range, then add 1 gallon of chilled water (which brings it down to 120) then I added a gallon to the fermenter bucket and poured the 120 deg wort into that. Then if I needed to, I would ice it down in the sink to bring it down to pitching temp. I was under the impression that you want to aerate the wort to soome degree just prior to pitching, for the benifit of the yeast.

 

[mrveeno]

I've never taken a gravity reading, on my sixth batch. They have all been very good.

 

[Daffypuck]

I take the gravity so Ill know how strong itll be. People always ask, "What % is this"?

 

[Spitfire6]

Now that I think about it, I didn,t aerate the hto (200 deg) wort. I let it sit and cool to 140-160 range, then add 1 gallon of chilled water (which brings it down to 120) then I added a gallon to the fermenter bucket and poured the 120 deg wort into that. Then if I needed to, I would ice it down in the sink to bring it down to pitching temp. I was under the impression that you want to aerate the wort to soome degree just prior to pitching, for the benifit of the yeast.

I'm sure you will be OK then. I think I read somewhere that 160 degrees and above was the caution area.

Yes, aerating before pitching yeast is a good thing. I have always just used the "Rock the Baby" method, at pitching temp rock the heck out of that 6.5 gallon carboy for at least a couple minutes (until it starts to wear me out anyway). Then I pitch, then rock a few more times to distribute the yeast starter.

 

[buggslife]

To answer your earlier question Daffy I think I would have watered it down because I am not keen on beers that strong but you could just stick with it - will be an interesting session round your place!


On the technical side, I don't see any problem "watering down" afterwards - the critical time to get the viscosity/consistency of the liquid right in the mash (mash stiffness - water to grain ratio).

About aeration - not well read on that so interested to hear these different views.

Regarding pitching temperature - 160F is way too high. Working in celsius - 37 is a conservative upper limit. This is yeast - it is alive.

 

[Daffypuck]

Ill compromise and add about half a gallon or so. Should still be a fairly thick tasting result.

 

[Hernando]

Thanx for the tips yall. Buggs, you wouldnt leave it be and just go for the thicker Imperial Stout style instead of risking watering it down by mistake? Ive taken a few SG readings along the way to monitor the fermentations progress and it tastes pretty good. A bit thick though, but my brewing partner loves those overly thickass beers. Im not a big fan, but like a red-headed stepchild, if its yours, youre gonna love it unconditionally!

This is totally up to you and your tastes. If you like it the way it is, leave it alone. the beauty of homebrew is you can brew at your discretion. You are your own brewmaster and you aren't anyones beesh. (not a typo (my taco polato pronunciation)) All I can say is do you and don't worry so much; most errors turn out just fine.