Topics Topics Help/Instructions Help Edit Profile Profile Member List Register  
Search Last 1 | 3 | 7 Days Search Search Tree View Tree View  

Visit The Brewery's sponsor!
Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through December 11, 2004 * To dilute or not? < Previous Next >

  Thread Last Poster Posts Pages Last Post
  ClosedClosed: New threads not accepted on this page        

Author Message
 

Todd Cioffi
New Member
Username: Karlbarth

Post Number: 1
Registered: 06-2002
Posted on Monday, December 06, 2004 - 08:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I brewed an ESB this past Saturday. The problem is that I only collected about four gallons of wort. I busted the OG with three pounds of DME. The OG turned out to be around 1.068. What would happen if I diluted the four gallons (which will be less in the end after racking, etc.) with one gallon of water? Is this a good or bad idea?

TC
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 1360
Registered: 01-2002
Posted on Monday, December 06, 2004 - 09:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dilution to 5 gallons will reduce the effective O.G. to 1.054 and the bittering by about 25 percent. The effect on hop aroma and flavor are more difficult to estimate. It's up to you.
 

q-ceps
New Member
Username: Qceps

Post Number: 6
Registered: 11-2004
Posted on Monday, December 06, 2004 - 10:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Do an all-grain mash of the exact same recipe, collect four gallons of wort, discard, collect another gallon and add that ... oh yeah, and remove the DMA boster from your original batch.



Seriously, though, I think the dilution is the way to go. I would not splash it in. I would, however, add it as soon as possible, before the yeast gets all drunk and calls it a day.
 

Michael Michaelsen
New Member
Username: Mikemike

Post Number: 6
Registered: 12-2004
Posted on Monday, December 06, 2004 - 10:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I hope it's ok to continue in this thread, because this is exactly what I had thought about doing today. I have my 4.5gl OG1128 barley wine in the primary and it was planned to come out as OG1100. How much water should I add to get it in the 1100 area and when should I do it?

Regards
Mike
 

davidw
Advanced Member
Username: Davidw

Post Number: 763
Registered: 03-2001
Posted on Monday, December 06, 2004 - 10:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Mike: chances are the yeasties have already got it there for you!
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 1363
Registered: 01-2002
Posted on Monday, December 06, 2004 - 11:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Michael, the formula for dilution is relatively simple:

Volume of dilution water = (volume before dilution * (gravity before dilution - target gravity after dilution)) / (target gravity after dilution - 1)

In your case that works out to 1.26 US gallons (just over five quarts) of water to reduce the gravity to 1.100.

Dilute with water that has been boiled and cooled (to remove dissolved oxygen that could oxidize the beer).

(Message edited by BillPierce on December 06, 2004)