For my 3rd batch I used about 4.5 gals of water and I ended up with about 3.5 gals of liquid. I was brewing a dubbel.
7lbs pale malt extract
3lbs pilsner (Infusion mash)
1/2lbs munich
5oz biscuit
3oz aromatic
2.5lbs sugar
It turned into a monster at 10.4% IBU. Doesn't taste like any belgian I've ever had. It's almost like a whiskey ale if such a thing exists.
Can you add water after 2nd ferment and expect it to bottle condition properly? I almost considered this but didn't have the knowledge to feel confident about it.
thanks
7lbs pale malt extract
3lbs pilsner (Infusion mash)
1/2lbs munich
5oz biscuit
3oz aromatic
2.5lbs sugar
It turned into a monster at 10.4% IBU. Doesn't taste like any belgian I've ever had. It's almost like a whiskey ale if such a thing exists.
Can you add water after 2nd ferment and expect it to bottle condition properly? I almost considered this but didn't have the knowledge to feel confident about it.
thanks