Hello Borg! I haven't posted much lately, but I am still around!
Recently I found 5 gal buckets here in town for $5, and couldn't pass up the opportunity to expand my brewing. I am currently working on an IPA recipe for 4 gallons, I think I can make that work in the bucket (and thanks to another post from Banjo-Guy and Bob, I might invest in some fermcap). Anyway, I was wondering if it would be possible to go up to 5 gallons at bottling, and I know Brewbirds posted something for me on anther thread, but I can't find hardly anything online in my research, so I turn to you! My thinking is if I formulate the recipe for 5 gallons, but only go to 4 in the fermenter I should have the headspace. Then, come bottling day, I would boil my priming sugar in a gallon of water, bringing my bottling volume to 5 gallons.
You can do it in theory if you formulate the recipe correctly but the more volume of water you add post fermentation the greater amount of oxygen you potentially introduce. If you really want to do it, boil the snot out of the water to get as much oxygen out as is possible.
I wouldn't do it. There's too much that could go wrong with a chance of oxidation or infection (though low). Ages ago when I first started brewing I did this a few times not even thinking about it and my beers tasted bad. Then I noticed how much better my beers were when I didn't do this and it dawned on me. Sure, I knew nothing about oxidation (it wasn't even discussed then) but the beer just tasted funny. But if you are really keen on this idea, then what's been mentioned is the only way....boil it, let it cool and add it in early.
My .02 would be to make the recipe for what you can fit in the bucket and stick with it. A regular bucket is only about $15 with a lid anyway.
PABs Brewing
Planning Brew good beer and live a hoppy life Fermenting
Drinking
Disfucted
Smelly Hops
(split batch) A Many Stringed Bow Up Next
Men In Black
Ok, so I'm confused. When you're bottling you turn up the volume so the music is louder then when you brewed? And this creates the potential for oxidation how? Why isn't this on the thread about what you listen to when you brew? I am so confused.
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...
Certificate in Brewing and Distillation Technology
Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout
Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.
Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand - 13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
+1000 Beer-Lords suggestion. Bottle what ya got, don't thin out the beer, you will lose too much. Unless your shooting for a crappy Butt-Wiper brew.... just sayin.
Both BeerLord and FIT have more experience than I. But I have done this successfully. My first grain batch had a very high gravity, I had miscalculated the water volume. When it came time to bottle, I bottled half of the batch straight and half watered down 25%. Both were good. If you want to experiment, try with part of the batch, then compare.
Making beer and stew for the Zombie Apocalypse.
Never mind, there it is.
Thanks for all your input guys! Maybe someday I will experiment with it. I am working on a 4 gallon recipe right now, and I think I am okay with that. I don't really have what it would take to do a 5 gallon batch. Wort chiller, bigger pot, better stove, etc. It's just not in the cards right now. I was only wondering because I have seen a few recipe kits on Northern Brewer and whatnot and was interested in trying them. But for now, I think I will try to stick to 4 gallon batches.
John Sand wrote:Both BeerLord and FIT have more experience than I. But I have done this successfully.
Ok, I've been slammed. Ouch This is why I have all but quit giving advice. No matter what has not worked for one, sometimes works for another. Go for it jim, worked for him, maybe it will work for you.
I doubt I have more experience than you john, I have not brewed in quite a while.
FIT, I think you misinterpret my post. It certainly is not a shot at you or anyone. Answers on this thread are "yes", "no", "maybe". I just put in my 2c, with a nod to those who disagree. That wasn't sarcasm, I do think that you and BL have more experience than I. The best thing about this forum is the respect for differing opinions. I embrace the concept.
Making beer and stew for the Zombie Apocalypse.
Never mind, there it is.
John Sand wrote:FIT, I think you misinterpret my post. It certainly is not a shot at you or anyone. Answers on this thread are "yes", "no", "maybe". I just put in my 2c, with a nod to those who disagree. That wasn't sarcasm, I do think that you and BL have more experience than I. The best thing about this forum is the respect for differing opinions. I embrace the concept.
LOL, I'm just goof'n round, did not take it personally. I really don't take much personally... unless ya start talkin politics.... I've been know to go totally ballistic on that subject, but the rest... I'm just goof'n/havin fun. Besides, u should know I'm full of it by now most the time..... doors open.... just a little.... LOL I need another brewski...
Just to clarify, I'm not saying that it won't work, I'm sure it does sometimes but sometimes shyte happens. My gut and personal experience would stop me but sometimes risks are worth the reward. If you do it, just be clean and very careful and then send us your beer.
PABs Brewing
Planning Brew good beer and live a hoppy life Fermenting
Drinking
Disfucted
Smelly Hops
(split batch) A Many Stringed Bow Up Next
Men In Black
I went back to the magazine article yesterday after this post and skimmed it but didn't see any in depth discussion of oxidation risk vs. other risks. He does go into the caution and care arena.
JH I doubt I can post the article hear since it is not available on the internet, there are probably legal issues (there's always legal issues) but if you'll send me a PM I might be able to provide more info.
Note: I have not tried this and don't say do or don't but if someone wants to, like any other experimental endeavor it might be best to do a small batch the first time so as not to waste ingredients should something go wrong.
Honestly BMC type of brewers brew high test beer and then dilute it too. And they make very consistent and clean beer - that doesn't mean I like it, but you can not argue that BMC beers are totally consistent and clean beers.
That means it's a manner of process, not anything else. So as long as you are careful to avoid issues it's probably going to work fine. Just boil the water to drive off as much oxygen as is possible and then introduce it carefully. And be sure to formulate your recipe properly to get the indented result instead of "watered down beer".
think?
