Author Topic: Dilluting at Bottling Mistake  (Read 876 times)

Offline abraxas

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Dilluting at Bottling Mistake
« on: April 28, 2010, 05:49:11 AM »
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

Offline denny

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Re: Dilluting at Bottling Mistake
« Reply #1 on: April 28, 2010, 08:39:13 AM »
I'd bet that if you drink the beer in the next couple months you won't notice any ill effects.
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Offline BrewArk

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Re: Dilluting at Bottling Mistake
« Reply #2 on: April 28, 2010, 11:22:38 AM »
I'd agree w/Denny, & quote Pappy "relax, don't worry, have a homebrew."
Beer...Now there's a temporary solution!

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