Yeah I actually did dilute pre-boil. I took it above 27 litres (which was my target volume) to hit my numbers, then mixed it well and took another reading. When I got the pre-boil numbers right, I scooped out the excess to bring it back down to 27 litres. But like I say, something is amiss with my readingsIf you are having issues going over gravity, you can try diluting (on brew day or at pitch time). On brew day you can then run off enough to collect wort for starters; and at pitch time you can get a larger batch size for your efforts.
I have never had an issue like you describe with US-05 over-attenuating - it's the most consistent yeast I've used and I stick to it for anything needing a clean neutral flavour.Yeah I actually did dilute pre-boil. I took it above 27 litres (which was my target volume) to hit my numbers, then mixed it well and took another reading. When I got the pre-boil numbers right, I scooped out the excess to bring it back down to 27 litres. But like I say, something is amiss with my readings
As for my issue with US-05. It makes no difference if I re-hydrate the packets or if I just sprinkle them in, it always over ferments!
Is this just what US-05 does, or am I pulling too many fermentables from my mash? Should I mash nearer to 70°c next time?
Sure, in fact many if not all the fresh wort kits on the market say they can be brewed as is for higher alcohol/flavour or diluted. There really isn’t any difference between a homemade "cube" and a FWK.
Just remember that your water needs to be clean, chlorine free and ideally sterile, if you wanted to dilute post fermentation add oxygen free to the list.
I am no scientist but I presume MHB is referring to the water being free of excess Dissolved Oxygen, or having oxygen in the headspace of the container.Oxygen free H2O? Is there such a thing?
It kinda…wouldn’t be water?
LOL. Yes, it would be hydrogenOxygen free H2O? Is there such a thing?
It kinda…wouldn’t be water?
There's always Campden tablets. Added after bringing water to a boil the needed amount would presumably be 1/5 of that needed to deoxygenate cold water. See How much disolved oxygen is removed by boiling water?Not all that uncommon in commercial brewing. There are issues with brewing at too high a gravity (yeast stress for one) but you can make more beer in the same sized equipment.
As fadsaasdf said we are talking about "Dissolved Oxygen" in post fermentation dilutions. Boiling will reduce DO but bubbling Nitrogen through the water is cheaper on a large scale (just like an Air Stone for adding O2 to wort pre ferment), for all the reasons he gave above. N2 doesn’t sterilise like boiling would.
Point taken. Cancel the Campden tabs, though they might be useful to take up oxygen if one cools the water and then pours it in an aerating fashion.