"doubling" a batch
#1
Posted 23 September 2009 - 05:40 AM
#2
Posted 23 September 2009 - 05:49 AM
#3
Posted 23 September 2009 - 06:18 AM
#4
Posted 23 September 2009 - 08:00 AM
#5
Posted 23 September 2009 - 09:35 AM
I think George hit on the main process con, which is the limit of hop utilization. I'd guess there are probably other cons with diluting a beer significantly, since everything in there is being diluted. When I worked at the AB brewery up in NH, they were diluting 2:1 beer to water. That may be a good place to start if you want to try it. They've probably done a lot of research to make that determination.I have to admit that I've thought about it. Getting 15 gallons out of a 10 gallon batch is pretty appealing. For something like a lower gravity pale ale, bitter, et al, it's a good way to bump your capacity (or increase your volume produced/time spent brewing, which is even more valuable for me). This thread has me thinking about it again. Maybe I'll do a bitter or 60/- with a 1/3 dilution later this winter.Interesting.What would be the pros and cons of adding filtered water pre or post fermentation?
#6
Posted 23 September 2009 - 10:14 AM
Thanks Guys! Sounds like I'm knocking out some Bitter this weekend! Do you guys also think that IBUs are a direct dilution like gravity? Like if I add 5 gal wort and 5 gal water, I'll get exactly 50% of my anticipated IBUs from the 5 gal boil? EX: 5 gal target of 80 IBUs becomes 40 after dilution to 10 gals?I think George hit on the main process con, which is the limit of hop utilization.This thread has me thinking about it again. Maybe I'll do a bitter or 60/- with a 1/3 dilution later this winter.
#7
Posted 23 September 2009 - 10:29 AM
#8
Posted 23 September 2009 - 10:31 AM
The main cons are pretty much those extract brewers experience: lower hop utilization, lower hop "ceiling", slightly darker color, infection risk, etc. Pre-ferment is A LOT easier because you don't have to worry about de-oxygenating the make-up water. I've done it post-ferm and it's a major pain. Boiling the water to drive out the O2 is easy, but keeping it from picking up more while it's cooling is difficult. When I did it I put boiling water into a keg, sealed it and put it on CO2 to cool.Interesting.What would be the pros and cons of adding filtered water pre or post fermentation?
IBU's are a unit of concentration equal to 1 ppm iso-alpha acid. Therefore the dilute exactly proportionally - as anything else.Thanks Guys! Sounds like I'm knocking out some Bitter this weekend! Do you guys also think that IBUs are a direct dilution like gravity? Like if I add 5 gal wort and 5 gal water, I'll get exactly 50% of my anticipated IBUs from the 5 gal boil? EX: 5 gal target of 80 IBUs becomes 40 after dilution to 10 gals?
#9
Posted 23 September 2009 - 11:49 AM
#10
Posted 23 September 2009 - 12:11 PM
#11
Posted 23 September 2009 - 12:18 PM
#12
Posted 23 September 2009 - 12:21 PM
Yeah, but even 42.5 is high for a bitter. That will be too bitter, IMO. Although, maybe that's what jay is looking for.You mean 85 IBU's before dilution, right?I hate american hops with English yeast, but that's just me.
#13
Posted 23 September 2009 - 01:26 PM
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