Diluting Beer at Bottling time

General Homebrew Discussion
1

Hello again!
I was wondering since I am limited in my refrigerated fermenting space, can I make a bigger beer and then dilute the beer at bottling time?  Does anyone have any knowledge on this topic?

Thanks,
and
Happy drinking!

2

Yeah, you can. Believe it or not Budweiser does this. One thing you need to do it to is to boil the o2 out of your water for 10-15 minutes or so to alleviate oxidation concerns.

The is a recipe in one of Charlie P’s book called “Quarter Bock” in which he brews 4 gallons of a high gravity bock and then dilutes 3 of it down to 5 and bottles the extra gallon as is.

3

I have done this sucessfully, brewing 12 gallon batches at OG 1.062 and diluting post ferment with 3 g of pre-boiled water for 15 gallons of finished beer with an effective OG of 1.050.  The last beer I brewed in this manner was an american lager that placed in multiple competitions.  I am not sure how far you can push the limit here, and would not recommend diluting a beer with 50% water (20% worked well, and I will likely try this again with other styles).

4

Thanks for your input.  I had thought of the oxidation issue.  How long do you recommend boiling the water for?

5

:wink:

6

I guess I was too quick at responding without fully reading through your answer.  I’m the first to criticize my employees when they don’t READ.

Thanks Majorvice.

Pepe

7

I have boiled 10-15 minutes as well.  With my procedure I have actually done this with the premeasured water in a precleaned half barrel (sabco “yeast brink”) and then added the 12 gallons beer to the pre-boiled water.  The step sanitizes the barrel and I end up with a full half barrel.

8

I do it as well sometimes. Just giving you a hard time. 8)