General Category > Kegging and Bottling

Dilluting at Bottling Mistake

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abraxas:
I recently brewed a batch of Hefe and was a little less than a gallon shy in the primary/  I didn't get around to diluting till kegging it and did so with bottled spring water last night.  Now that I am thinking about it, I probably should have boiled my bottled water before diluting it to drive out dissolved oxygen.

I am trying to weigh my options right now.  I am thinking I could slowly bubble some CO2 through the out line to try and drive off the O2.  This would result in reduced head formation later but I am sure I could make some serving condition adjustments to counter this

Or I might just add some priming sugar and fresh yeast to try to utilize the excess O2.  I am not sure at this stage how much yeast propagation/O2 utilization will take place.  Or I could add some additional sugars and put an air lock on the keg.  Excessive yeast wouldn't be too much of a concern with a Hefeweizen.  I brewed a fresh batch last night, so I have some krausen available if I want to use it.

Does anybody know how much dissolved O2 is present in bottled spring water?  Or how much could be used up in natural priming?

Right now I am leaning towards stealing 1/2 a gallon from the kegged beer and adding it to the fermenting beer and then replacing it with the rapidly fermenting beer.  Or I could just put it in the kegerator, lower the kegerator temp and try to drink it quickly  ;D

denny:
I'd bet that if you drink the beer in the next couple months you won't notice any ill effects.

BrewArk:
I'd agree w/Denny, & quote Pappy "relax, don't worry, have a homebrew."

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