On Mon, Apr 05, 2004 at 03:13:43PM +0200, Martin Jensen wrote: > Hvis jeg vil brygge 30 liter af en øl, men kun kan klemme 18-20 liter > ned i min 25 liters gryde(da det ellers vil skumme og koge over), kan > jeg så bare fylde op med vand fra hanen?
Sure you can. Many commercial breweries do things like that. > Og er der en grænse for hvor meget der skal have været med i gryden? I am sure there is a limit somewhere. One of the limiting factors is that you have mash a heavier wort. Mashing much over 1100 starts to get difficult, and will hurt your efficiency. So watering down is better for weak beers. I would not try to do it for a barley wine. Also, you have to use a bit more hops, as they do not dissolve well in the sweet wort. Finally there is a slightly increased risk of infection, if you do not boil the water you use for diluting the brew. On the other hand, you can age your beer before diluting, so you need less space and capacity for it. Just give it a few days after adding the water, it is said to help. -H -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
