philosofool
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- Joined
- May 8, 2007
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I racked a czech amber lager to secondary about 15 minutes ago and then realized there's way too much headspace. I only got about 4.5 gallons, so there's over half a gallon of space in the carboy. That's going to oxidize the beer during lagering, which I obviously don't want.
My options:
(1) top off with distilled water. The beer is pretty strong with a highish finishing gravity (1.060 OG, 1.017FG) so it will still be an ample beer even if diluted.
(2) top with some wort made form DME
(3) ferment some DME wort and transfer it into the beer.
(3) would be very quick, since I still have the yeast cake from the beer in the fermenter. I sthere any reason to prefer 1 or 2? My concern with 2 is that I could generate some off-flavors since most of the yeast was left behind at racking and that it will take along time.
I
My options:
(1) top off with distilled water. The beer is pretty strong with a highish finishing gravity (1.060 OG, 1.017FG) so it will still be an ample beer even if diluted.
(2) top with some wort made form DME
(3) ferment some DME wort and transfer it into the beer.
(3) would be very quick, since I still have the yeast cake from the beer in the fermenter. I sthere any reason to prefer 1 or 2? My concern with 2 is that I could generate some off-flavors since most of the yeast was left behind at racking and that it will take along time.
I