don't think you'll have problems, per se, tho i would suggest you go ahead
and add a couple more gallons of sanitized h2o (boiled and cooled prior to
adding) to what you've got before bottling. seems to me that the most
important stuff (fermentables, yeast, etc.) is the same whether your volume
is 3 gal or 5 gal since that is all set up in the wort/boil, but the
flavor/balance and other sundry volume related things could be off.
if it doesn't work out, chalk it up to experience and start over.
"cuba_libre" a écrit dans le message de
It depends of what you did exactly. A Cooper kit don't contain all
fermentable you need to make 5 gal. you need to add some sugar, dextrose or
malt extract to compaensate. If you made 3 gal. with one kit and did not add
any other fermenticible you will be ok.
This methos is often sugested to people who want to make smaller batch or
who don't want to add sugar, the advantage is that the malt in the kit wont
be diluted with sugar and since sugar is 100% fermenticible, the beer made
with malt only will have more body and a better malt flavor. You will also
have a beer witch is more bitter sience the hops in the kit will be diluted
in only 3 gal. instead of 5.
On the other way, if you followed the other instructions in the kit and
added sugar, you will have a stronger beer, probably more sweet since the
yeast may not be enough to transform the whole quantity of fermenticible
into alcohol. In that case adding 2 more gals of water is not a bad idea but
be sure to preboil that water before to sanitise it and make sure that it is
back at the same temp of the rest of the batch or you may shock your yeast.
Also take special care to keep the whole process sanitised because your wort
is verry suceptible to infection at that stage.
If you didn't have done so yet, i may sugest you to read
Cuba, I'm guessing here. I know of a technique where people use two cans of
brew for 22 litres rather than the standard single can for a fuller flavour.
Using half the water would have about the same effect, I guess. In that
technique though, no priming sugar is used. I suspect this may be a fairly
strong brew, but still drinkable.
I'd give it a try!