1st Timer Question

I'm brewing my 1st batch, Coopers Real Ale, I messed up (listened to a guy at the local brewshop) and wound up brewing about 3 gallons instead of 5. Will this cause any problems? Thanks in advance.
Reply to
cuba_libre
wrote:
I agree with jrprice, it will be stronger and maybe darker if you leave it alone, but there is a pretty good chance that it will taste great anyway.
Reply to
Plumbum Blimp
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.
bob p
Reply to
jrprice
"cuba_libre" a écrit dans le message de news:aTVlc.19504$5a.14343@okepread03...
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
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The best online book on homebrewing.
Reply to
Altair
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!
Red
Reply to
RedMan

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