13 votes
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Diluting beer after 11 hours of fermentation. What to expect?

You can safely dilute at any stage. Contamination is probably the biggest risk. But just takes basic sanitation practices to avoid. Oxydation: Really only an issue if 50% or more of the alcohol is ...
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8 votes
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Can I fix a higher than anticipated OG after primary?

Adding water after primary fermentation is possible and called high gravity brewing. Yeast produce more esters at higher gravity which is a disadvantage for most beer types, but often desired e.g. for ...
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8 votes

Diluting beer after 11 hours of fermentation. What to expect?

Regarding contamination, if you boil the water you are using to dilute and let it cool in a sanitised pot, then add it you should avoid bacterial or wild yeast contamination. At that OG (1080) don't ...
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  • 6,983
8 votes

Having doubts about my first stout

At what temperature did you eventually mashed? Not sure how it works out with BIAB, but adding grains to a regular mash (even less volume compared to BIAB), the temperature only drops a few °C's. My ...
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6 votes
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How important is it to hit a recipe's target OG? What if my OG is too high?

Yes, it will to some extent. Not only will the higher alcohol affect it, but your beer will also be less hoppy and bitter than you intended it to be. Yes, you should always strive to hit your OG, ...
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5 votes
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Specific and generic questions from a first timer - size of fermenter, flavoring, gravity, sanitation

Yes, a lower original gravity will result in a lower-alcohol final product. However, if this was an extract kit and if you added the correct amount of water, the discrepancy is almost certainly a ...
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  • 8,978
5 votes
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Adding water just after fermentation has started, wait, or not worth it?

What you're looking to do is called high gravity brewing. This technique is oft employed by macro brewers to produce more beer with less fermenter space. They dilute after fermentation is complete. ...
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  • 608
4 votes
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Is delayed yeast activity normal?

Yes this is a normal behavior, but not one we like in brewing. We like to see good activity in less than 12 hours. Forget the recomended times in your instructions, they are lost in lag now. Let ...
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4 votes

Can I decrease Original Gravity of the beer during fermentation process?

You can, of course decrease it by adding water......this calculator will help: http://merrycuss.com/calc/gravityadjustmentwater.html If you don't decrease your gravity a couple of things could ...
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  • 344
4 votes
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What's going on with these gravities?

Your mash temp favors beta-amylase which makes a more fermentable wort. While beta-amylase denatures beginning at 149°F / 65°C it takes a little time. It's possible your thermometers are slightly ...
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3 votes

How low an original gravity is too low?

Don't worry about it too much. The answer to your question lies in your opinion only. If you add more water at bottling, all you will do is dilute it - less flavor and a lower ABV. Once you have your ...
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3 votes

Can I decrease Original Gravity of the beer during fermentation process?

If you used extract, and you didn't dramatically change the water volumes or add any additional fermentables, then it's highly unlikely that your gravity is that far off. The usual cause with this ...
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  • 10.1k
3 votes

My OG is too low

Sounds like you didn't get much saccarification (sugars coverted from starch) in the mash. Causes. 1: poor crush on the grain 2: low diastatic power 3: high water grist ratio 4: mash not long ...
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3 votes

Is this final gravity too high?

Really can't say how the lactos is effecting the gravity with out the whole recipe. It's very likely it can finish out the remaining points with some time and warmth. Bring it up to 70°F and give it ...
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3 votes
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Specific Gravities for Kombucha

Suggested OGs are around 1020-1030 from a number of forums, but people are making big 1090 OGs. Regarding FG I recall they end quiet dry as there is often only simple sugars and very little tri-...
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3 votes

Specific Gravities for Kombucha

My recipe 1 cup sugar (5.7 oz) 6 liters water (1.58 gal) 1/4 cup loose black tea I've never measured the OG or the FG, but the recipe calculates to OG 1.014. The reason why I've never measured the ...
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  • 3,375
3 votes

How to get higher gravity

Undermodified 6-row barley by itself doesn't have enough enzymes to give you complete conversion of starches to sugars, so you end up with low gravity. Add some highly modified malt (i.e. one with ...
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  • 344
3 votes

Diluting beer after 11 hours of fermentation. What to expect?

At what gravity did it started and what was it when the water was added? If the fermentation only just started and still has a long way to go, oxidation would most likely not be a problem. Also the ...
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3 votes
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ABV from one SG?

As Evil Zymurgist said, you can estimate OG and ABV based on uncorrected refractometer reading and final gravity, more precisely : The formula is the following : Complete explanation can be found in :...
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  • 799
3 votes
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Really fast attenuation with starter. Is this to be expected

Yes it's totally possible. But I would expect a lower OG than you estimate. 1.071 is possible to drop out that quick but not very likely. Take a hydrometer AND refractometer reading on the finished ...
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3 votes

Fermentation time for APA with 1.080 OG

The 17 days of fermentation is more than enough to finish fermentation, your 1.015 is a good FG. After fermentation (about 7 days more or less), the yeast will flocculate to the bottom. You already ...
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2 votes
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How to add DME to the wort

I take it out of the bag and put it in a bowl or something to pour from. Then I pour slowly while stirring. Minimal clumpage.
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2 votes

Is my SG too low?

If this was a partial boil batch and you added water to top up after the boil, the problem is that you didn't get it mixed well enough before taking a reading. It's a very common problem. The wort, ...
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2 votes
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Can FG be higher than OG?

Did you add water after you put the rest of the stuff in the fermenter? If so you got incomplete mixing and a false OG.
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  • 33.3k
2 votes

What's wrong with my gravity?

Is this a 10 gallon batch? The crystal malts are only around 10% of the grist, so I don't think you have a problem there. I would consider 78 F too warm for pitching WLP001, but I doubt that's your ...
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  • 8,978
2 votes
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Why is IBU/GU a good measure?

This is a good question, and I've talked to a few people that agree. I think it's just the nature of the recipe definition/creation process (especially historically): we control most directly the OG, ...
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  • 10.1k
2 votes
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Question regarding which volume to use for OG calculation

OG = Original Gravity SG = Specific Gravity FG = Final / Terminal Gravity OG is usually just in reference to a pre fermentation starting gravity, but can be labled OG for any formula that uses a ...
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2 votes

Pilsner extract kit: why is the original gravity low?

To fix the low gravity I followed Jeff's suggestion and added dry Dextrose/Malt mix. Here's the details in case someone else wants to try this procedure for the first time. I did some calculations in ...
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2 votes
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Pilsner extract kit: why is the original gravity low?

You say your boil was weak, and you didn't stir much. Extracts are hard to dissolve properly. Even vigorous boil without stirring may fail to do it. And 10-20 minutes of vigorous stir before wort ...
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