Late Water Addition Question

Discussion in 'General Brewing Discussions' started by Brewer #90376, Apr 4, 2017.

  1. Brewer #90376

    Brewer #90376 New Member

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    Hey all,

    I'm brewing a 6.5% saison. I was short on my volume by about a half gallon going into the fermentor. It's been in fermentation for a week. Can I still add a half gallon of filtered water to get it up to 5 gal or is it too late?

    Thanks
     
  2. jeffpn

    jeffpn Well-Known Member

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    I used to do that all of the time. I never got burned. Your results may vary. You might consider boiling the water and letting it chill. I never had the patience to do that.
     
  3. Ozarks Mountain Brew

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    you should check the gravity to see if its too much evaporation or something else
     
  4. emsroth

    emsroth Member

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    This has happened to me twice, I have a heavy duty burner and it takes near constant monitoring for the first 10 minutes to dial in the boil.

    The first time I added tap water (what I presumed to be mostly sterile) to the fermenting wort (I wanted to make sure that the yeast were active and overpower any spoilage organisms), but all I got was 6 gallons of undrinkable beer due to chlorophenols.

    The second time I added water that I boiled for 15 minutes and then chilled. No issues and the beer is quite delicious.
     
  5. Ozarks Mountain Brew

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    you can take not all "but most tap water" and add crushed campden tablets and it will get rid of any chemical flavor
     
  6. Mase

    Mase Well-Known Member

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    Until I get my water volumes all down pat, I have been adding water via bottled spring water, sprayed with StarSan sanitizer. So far, none of my beers have been effected. At least to a point that I can tell.
     
  7. J A

    J A Well-Known Member

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    You're much better off to check your gravity and top up before fermentation starts. If your gravity is high and your volume is low, change your boiloff or start with a bigger sparge. If your gravity is right but your volume is low, find a way to increase your efficiency or add more to the grain bill for next time and just settle for a smaller amount of the beer you have in the fermenter.
     
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  8. Nosybear

    Nosybear Well-Known Member

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    Boil it, cool it, chuck it in. As long as it's sanitary, your only risk is over-diluting the beer.
     
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  9. Brewer #90376

    Brewer #90376 New Member

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    Thanks everybody. I did check the gravity and it was still at 1.025 and needs to come down a ways yet. If anyone is curious this is the Apex Predator by Off Color recipe. Strongly recommended. It's a juice bomb of a saison. It tastes great as is but it's gunna be magic after it fully attenuates.
     

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