As in what is the equivalent of a 330ml bottle of 9% beer if it was diluted down to 500ml? Is it as simple as just multiplying the initial % by (330/500)?
For example, is a 9% 330ml bottle as strong as a 6% bottle of 500ml beer?
The examples given contain the same amount of alcohol, but at different dilution.
Kinda what I mean is drinking 4 x 9% 330ml bottles the same as drinking 6 x 6% 500ml bottles?
Lightweight I know..... ::)
Lighter weight than you hoped... It's same as 4x500ml @ 6% ;D
typo :-[
Good to know for slaggin reasons of course
330*.09=29.7ml alc
(29.7/500)100=5.94%
330ml 9% = 500ml 5.94%
Why, in the name of all that's brewed and good, would anyone want to dilute beer. Isn't that a hanging offence :D :D
P 8)
Quote from: iTube on January 01, 2014, 07:15:11 PM
High gravity brewing? Makes sense in certain circumstances.
Usually its the wort. Due to limited mash tuns some brewers mash to x2 and then dilute into the fermenters.
I am not sure if anyone actually adds water to the finished beer.
I don't think the OP was about dilution more just a question of Baths(see below)
Baths will become the new word of the year (last year it was the Selfy)
Baths is a contraction of Beer Mathematics: The study of numerical calculations as applied to home brewing.
Happy New Year to all Baths Students!
The biggest diluter is a well known cider maker who's name is starts with an initial somewhere between A and C.
They brew an apple wine to about 13% and store it in chilled silos. When needed they dilute, then carb and bottle.
@iTube: Is the IBD describing wort dilution or beer dilution?
It may magically turn a 10,000 euro 1000 litre conical into a 20,000 euro 2000 litre conical at bottling time! I believe its fairly common, saving investment in a larger brewery.
How it affects the taste of the finished beer, who knows maybe Ill try one some day to stretch a stronger beer into a session a session beer :)
As Beer is 95% ish water anyway I cant see how diluting a beer after conditioning would radically affect taste as long as the water is treated/ sterile and so on but I suspect it is perfectly normal practice but may be mis-interpreted by ordinary beer drinkers who may believe that the brewery is 'waterin down der beer and rippin dem off' could come across as a bit dodgy so would be unlikely to be common knowledge and or brewers wouldnt highlight this method of brewin?
I was only reading recently in one of my many brewing books about one of the main commercials where this is the normal production method. If I recall or come across the chapter / book I will post on it with a reference / link
Quote from: iTube on January 01, 2014, 10:15:19 PM
Quote from: Will_D on January 01, 2014, 10:08:55 PM
The biggest diluter is a well known cider maker who's name is starts with an initial somewhere between A and C.
They brew an apple wine to about 13% and store it in chilled silos. When needed they dilute, then carb and bottle.
@iTube: Is the IBD describing wort dilution or beer dilution?
Beer. Cheaper to transport high gravity beer to its destination and dilute it there before final distribution.
That sums up my point on the brewers wouldnt exactly advertise that the 'water' their beer / cider.
99.999% of drinkers of ordinary pints of that cider between a and c if they believe the adds, think that bulmers is made by a fella on a little apple farm who squashes the apples by hand, delivers it in the back of his pick up truck to the pub ::)
There was also of course the stories of AB watering down their Bud to cut the ABV and save money.
http://www.businessinsider.com/beer-lovers-across-america-say-budweiser-watered-down-its-booze-2013-2
Ok its one thing to dilute the alcohol with water (easy peasy) however it is probably a lot more difficult to double up the hops, colours etc!
It probably needs the resources of a major brewer (think big laboratries)
Quote from: brenmurph on January 01, 2014, 10:13:26 PM
It may magically turn a 10,000 euro 1000 litre conical into a 20,000 euro 2000 litre conical at bottling time! I believe its fairly common, saving investment in a larger brewery.
How it affects the taste of the finished beer, who knows maybe Ill try one some day to stretch a stronger beer into a session a session beer :)
As Beer is 95% ish water anyway I cant see how diluting a beer after conditioning would radically affect taste as long as the water is treated/ sterile and so on but I suspect it is perfectly normal practice but may be mis-interpreted by ordinary beer drinkers who may believe that the brewery is 'waterin down der beer and rippin them off' could come across as a bit dodgy so would be unlikely to be common knowledge and or brewers wouldnt highlight this method of brewin?
I was only reading recently in one of my many brewing books about one of the main commercials where this is the normal production method. If I recall or come across the chapter / book I will post on it with a reference / link
High gravity brewing saves money because you boil less, cool less, etc etc which means electricity savings. You can "sweat your assets" and produce more hectolitres of beer from the same size plant. Also a microbrewery could brew at high gravity instead of doing a double brew and save on staff costs. You get less yeast mass growth (from doing only one fermentation instead of 1.5 or 2 or whatever the ratio of the increase in gravity is), so more of the available extract is covered into alcohol.
Against this, high gravity brewing reduces extract efficiency, so, e.g. a brewery using a mash and lauter tun system could expect to get only 92% of theoretical laboratory extract instead of 98%. One of the advantages of using mash filters is that you can brew at high gravity without losing extract efficiency (or with a diminished loss of efficiency). High gravity brewing disproportionately increases levels of esters in the beer, which apparently makes it difficult to match the flavour of an existing product if you wanted to swap over to high gravity brewing. It also reduces hop utilisation in the boil, although you can get around that by using hop products like isomerised kettle extract or even post-fermentation hop extracts. High gravity brewing also reduces head stability (due to increased fobbing in the FVs), so you might have to use additives like hop extracts to increase foam stability again.
Graham Stewart, the guy who has done more than anyone to study the effects of high gravity brewing, says that you're not diluting your beer, you're just optimising the point in the production process when you add it. He thinks micro brewers should do it. The main thing to watch is that you have to have a good control of dissolved oxygen in the process (or else dilute it in the FV).
We've all been drinking beer brewed at high gravity for years and been none the wiser. The big guys wouldn't institute changes like this to their brewing practices unless the resulting products could pass taste panel tests since they have too much to lose.