Diluting over proof beer?

[Brewer #416055]

Hey!! What about fermenting 9L of high gravity wort, in an 18 L cony keg, with a spunding valve, then diluting it with another 9L of distilled water after it’s done fermenting, hopefully at 2 weeks, then carbonating it? Thanks!!

 

[Sandy Feet]

Why not ferment it diluted?

 

[Over The Cliff Brewing]

Why waste malt or extract if you are looking for a lower ABV brew? Reduce your malt and brew a 6% or less beer.

 

[Zambi]

I woud dilute before fermenting

 

[Minbari]

Hey!! What about fermenting 9L of high gravity wort, in an 18 L cony keg, with a spunding valve, then diluting it with another 9L of distilled water after it’s done fermenting, hopefully at 2 weeks, then carbonating it? Thanks!!

Dilute it first to hit whatever gravity you are targeting.

 

[Brewer #416055]

Thanks everyone. The reason I want to add distilled water later is so I can finish with a full keg and also use a spunding valve. Really appreciate your input

 

[The Brew Mentor]

The big boys do it, but not like you're suggesting.
They do it to save Fermentor space.

 

[The Brew Mentor]

Keep in mind that water is quite full of oxygen and that is beer's enemy.

 

[Brewer #416055]

That’s really helpful… I heard about bigger breweries diluting over proof beer and that’s part of why I want to try it. Might not understand in full detail how the oxygen in the water will be my beer’s enemy. I’m also able to transfer the distilled water from one keg to the fermenter keg. Would that make a difference?

 

[The Brew Mentor]

I'll preface this by saying I haven't done this.
That said, if I were going to brew a concentrated batch and then dilute for a larger ending volume, I'd start by boiling the water.
Then I'd acidity that water to the pH or maybe just a little higher pH than the finished beer. I'd then carbonate the water before blending to my target ABV.
I'm not sure this is all necessary, but this would be my starting point and then based on the results, I would make one adjustment at a time until I dialed it in.
If you decide to do it, let us know how it comes out.
Cheers,
Brian

 

[Brewer #416055]

Thanks Brian, that’s really helpful. I chickened out this brew day, but I’m gonna take your points of advice, and try it out. Probably will use distilled water. I gotta look at my gear situation and strategize for next brew day. Really appreciate everyone’s input!

 

[Donoroto]

That’s really helpful… I heard about bigger breweries diluting over proof beer and that’s part of why I want to try it. Might not understand in full detail how the oxygen in the water will be my beer’s enemy. I’m also able to transfer the distilled water from one keg to the fermenter keg. Would that make a difference?

Oxygen prior to fermenting is fine. After fermentation, it imparts a cardboard-like flavor (oxidation) that cannot be removed. Boiling will remove that (and sterilize the water, which is good), although adding it to the keg needs to be thought out carefully to avoid oxygenating.

Fermenting in a corny does need head room if you want to spund, and this seems like a way to get that. One alternative is to brew smaller batches. Another is to spund only after high Krausen. You are right to be careful with this.