uh oh. original gravity WAY higher than i anticipated.

[beanbagz1]

Your main concern there would be if you had underpitched on your yeast. Your yeast attenuation really has more to do with how "low" it will go. No yeast is going to ferment 100%, this one does roughly 76%, so the idea is that if your total possible alcohol by volume with 100% efficiency is x. You will likely get .76x or around there (in a very generalized way of explaining).

You could pour in more water, and it technically would probably bring you down to about what you want, but you are best off with such things using a pitching calculator such as Malty or Jamil's. you can find them online. To make sure you pitch enough. Personally, I wouldn't worry about it, the beer will be a bit sweeter and fuller bodied. I'd let it run its course and chalk it up to a learning experience. Besides, it will probably still taste delicious. Who cares if it fits the exact "style" you may have been going for. Styles don't matter, what's delicious to you does.

that is the problem, a heavy sweet beer doesnt exactly sound delicious to me..

 

[dbhokie]

I am good with calculations, someone else here would be better to answer what would be best to do to get your end desired product as they have more experience than me.

Once again I was hasty entering in some of the things you had marked.

With 5 gallons your finish should be around 1.0164 or so (I gave you a predicted finish based on your PreBoil SG, which didn't account for the tap water addition. I have corrected the mistake.)

With 6 gallons (1 gallon water added) it would (at least at time of post-boil-pre-ferm adjust your OG to 1.0569, and your finish to 1.01365

Honestly a finish at 1.0164 will not be incredibly sweet, just perhaps a bit sweeter, and bit heavier bodied. You aren't looking at a massively full bodied REALLY sweet beer.

However all of this doesn't account for pitching variables (amount of yeast you used vs proper pitching rate) etc.

Click here to see the calculations (I think I have them all corrected now). You can enter in more information to get more etc.

As you change your Batch Volume, you can see the change reflected in the OG predictions, FG predictions, and ABV predictions. If you change your batch volume any, then your OG will actually be more like what the predicted one would render on here. (EG: instead of a 1.07 OG, with 1 gallon added for calculation purposes your OG would be more like 1.0569)

 

[beanbagz1]

I am good with calculations, someone else here would be better to answer what would be best to do to get your end desired product as they have more experience than me.

Once again I was hasty entering in some of the things you had marked.

With 5 gallons your finish should be around 1.0164 or so (I gave you a predicted finish based on your PreBoil SG, which didn't account for the tap water addition. I have corrected the mistake.)

With 6 gallons (1 gallon water added) it would (at least at time of post-boil-pre-ferm adjust your OG to 1.0569, and your finish to 1.01365

Honestly a finish at 1.0164 will not be incredibly sweet, just perhaps a bit sweeter, and bit heavier bodied. You aren't looking at a massively full bodied REALLY sweet beer.

However all of this doesn't account for pitching variables (amount of yeast you used vs proper pitching rate) etc.

Click here to see the calculations (I think I have them all corrected now). You can enter in more information to get more etc.

As you change your Batch Volume, you can see the change reflected in the OG predictions, FG predictions, and ABV predictions. If you change your batch volume any, then your OG will actually be more like what the predicted one would render on here. (EG: instead of a 1.07 OG, with 1 gallon added for calculation purposes your OG would be more like 1.0569)

i actually used liquid malt extracts, not dry. would that change those numbers significantly? i do appreciate you helping with this. i used the liquid yeast white laps wlp029. i sure dont know anymore lol. i took the vile out about 5 hours before pitching, was up to room temperature and had been rolling it gently on the counter every time i walked by during the brewing process. dropped yeast at 72f

 

[dbhokie]

The grains are in a drop down, just change the light Dry extract, to Pale liquid extract, and the wheat to wheat liquid extract. It will change the appropriate values for you. Only type or change information in grey squares, all white squares have calculations, and if you change something in them, it will erase the calculations, as this sheet I uploaded wasn't protected.

 

[beanbagz1]

The grains are in a drop down, just change the light Dry extract, to Pale liquid extract, and the wheat to wheat liquid extract. It will change the appropriate values for you. Only type or change information in grey squares, all white squares have calculations, and if you change something in them, it will erase the calculations, as this sheet I uploaded wasn't protected.

for some reason it is not letting me make the changes.

 

[dbhokie]

for some reason it is not letting me make the changes.

It should, they are drop down boxes, you can't type in them, you have to click the arrow beside and select your grain. There is a grain table in another worksheet that has Sgs listed and such, the rest of the information is then looked up on that table and entered automatically.

You can click here, where I changed the grains to see.

My guess is that your final assuming a decent yeast pitch will end up between 1.017 and 1.018, so close to 1.02

RDWAHAHB

 

[abarhan]

I would just drink it the way it is. Yeast starter and Mr. Malty next time will help with under pitching. Pitching in your secondary in my experience will help bring it down if its under pitched but make sure you sanitize everything.

We could all go back and forth all day, everyone has a different process and way of doing it. Keep a log of what you did with this beer and while you are drinking it come up with things you want to do different (yeast starter, oxygen, more grain,less sugar, calculated pitch rate). Brewing is a consistent learning process and while a lot can be learned on here the best way is figuring out what works for you. There is no right and wrong for most things in brewing just different ways of coming to a good beer. Cheers

 

[dbhokie]

I would just drink it the way it is. Yeast starter and Mr. Malty next time will help with under pitching. Pitching in your secondary in my experience will help bring it down if its under pitched but make sure you sanitize everything.

We could all go back and forth all day, everyone has a different process and way of doing it. Keep a log of what you did with this beer and while you are drinking it come up with things you want to do different (yeast starter, oxygen, more grain,less sugar, calculated pitch rate). Brewing is a consistent learning process and while a lot can be learned on here the best way is figuring out what works for you. There is no right and wrong for most things in brewing just different ways of coming to a good beer. Cheers

-This . That is why I devised a spreadsheet to keep track of my brews, it helps me keep very extensive notes, so that I can see where I went wrong, (hopefully), or try to repeat and improve. The more notes you take the better you learn about your own process, which is different than anyone elses to a degree.

Here is a blank one: here

 

[beanbagz1]

-This . That is why I devised a spreadsheet to keep track of my brews, it helps me keep very extensive notes, so that I can see where I went wrong, (hopefully), or try to repeat and improve. The more notes you take the better you learn about your own process, which is different than anyone elses to a degree.

Here is a blank one: here

thankyou much fellas.

 

[beanbagz1]

i have done something that many people had said not to do here.. i just couldnt bring myself to drinking something that might end up so sweet. i added 1/2 gallon of water. i boiled just over a half of a gallon of bottled distilled water with the peels of two oranges, and filled two quart jars. capped and lid for jars then boiled an additional 20 mins. jars now sealed, cooled to 74f. added to wort on day 3. this is entirely experimental as i figured i wouldnt be happy with the outcome of the beer anyhow. do you think the orange peel will brighten up anything? i was just hoping to make sure that if i was in fact "watering down" the beer, that i would at least be infusing a little more flavor while doing so to compensate. it has been fermenting for 5 days now.. in around another 5 i wiill be transfering to a 6 gallon secondary with 1ozCentennial/1ozSaaz hops for a week.YEA>