To Strong

[Gandolf]

First of all, as a newcomer many thanks for all the information I have seen for the last few months that has got me going on all grain brewing. I now have a question of my own and ask you to please bare with me as I may not be quite so fluent on some of the terminology that you use.

My problem is I have brewed a Donnington type beer (as per Dave lines recipes) and had a starting gravity of 1.050 when at 4 gallons. If I fermented this to 1.012 I think I should end up with about 4.2 ABV.

However it has fermented down to .999 which will give me a very high ABV, so I was thinking about adding water as I place it in the second FV to bring it down a bit. my thought was 1 gallon of water and this would bring it in line with the recipe.

So the questions are 1, can I add water at this stage and 2, how can I work out how much water to add as I do not want to make it too week, would like to keep it around 4.0 ABV. It smells so good at the moment and is star bright that I do not want to ruin the brew if I can get some expert advice.

In anticipation
Gandolf

[OldSpeckledBadger]

Sorry but I'm rather sceptical about the accuracy of your finishing gravity. You'd have to use mostly sugar to get an FG that low. I suggest you re-check it. Also check that your hydrometer reads 1.000 in water at 20C.

[Northern Brewer]

Hi Gandolf

Had you achieved the desired 38 point gravity drop, then you would have had nearer to 5% ABV than 4.2%

I am rather struggling with the concept that you have got down to 999 though.

Are you sure your hydrometer is accurate? At what temperature were the readings taken?

Whilst it is possible to dilute the beer with cooled boiled water, you will be diluting flavour and bitterness as well as the alcohol. Taste the beer. Will it stand flavour dilution? Are you certain that you have 4 gallons (the factory volume marks on my fermenters are miles out)?

[trucker5774]

I have watered down many a brew, but normally post boil just before pitching the yeast. I have heard of people doing it at the stage you have reached and still producing a good beer. It can be calculated, but when I add water I normally stir it in till I get the desired gravity.

Badger has a VERY GOOD POINT............that reading sounds very unlikely. I would be checking as he suggests before you move on.

[Gandolf]

I have checked my hydrometer and they are correct at 60.

I have just checked the brew and it is reading 1.006 at 54 degrees, I then used Dave Lines converter and come up with .995.

I am using donningtons yeast would this make a difference.

I made a mistake adding "starbright" that was my London Pride brew I barreled last week.

[Stonechat]

I have checked my hydrometer and they are correct at 60.

I have just checked the brew and it is reading 1.006 at 54 degrees, I then used Dave Lines converter and come up with .995.

I am using donningtons yeast would this make a difference.

I made a mistake adding "starbright" that was my London Pride brew I barreled last week.

If your 60 is 60F, this equates to 15C. Most hydrometers for homebrew use are meant to be read at 20C. From an old Graham Wheeler book I got a table of adjustments for wort temperatures that were a bit higher or lower. For example between 18 to 22C Zero adjustment, for between 10 to 18C minus 1 degree of gravity or for between 22 and 26C plus 1 degree of gravity. There are more figures in the table but I won't bother with them here.
For your reading of 1.006 at 54F(about 12C) you would need to minus 1 degree, making your final gravity 1.005, which is quite achieveable with a vigorous top fermenting live brewery yeast.

[Gandolf]

Dave lines book refers to 60f as the norm so I will have to change my way of working.

However if I have a starting gravity of 1.050 and a finishing gravity of 1.005 I reckon that I will end up with a brew of 5.9 ABV so do you think it is a good idea to weaken the brew or should I leave it as it is and drink it in half pints.

It does taste reasonably strong but the bitterness is coming through quite strong, would watering down alter this balance?

[Northern Brewer]

Rather than risk ruining the entire brew, I would suggest putting a drop in a glass then diluting it say 10% with cooled boiled water, then try 20% etc, to see what dilution it will stand. I think the figures are too suspect to try and do this scientifically.