partial boil

[brewser]

I bottled last night (7 Bridges organic IPA) and I tasted my sample from my final gravity reading and it doesn't taste quite as hoppy as I imagined, although the color is good. Will the carbonation bring out more flavor and aroma after bottle conditioning is complete? I think I screwed up the top off and watered it down a bit. Since I did a partial boil I added my top off water to meet the five gallon mark, but my boiled wort only came to 2.25 gallons in the bucket. I now have the Beer Alchemy software which should help me calculate for this sort of thing in the future (although I am going all grain & full boil after my next batch) but did I f up this batch?

[seanhagerty]

dude,

You made beer. Thats all you need to care about for this batch. Next time, learn a bit from the process.

To answer your question directly, you did not F up. It may be a bit less alcohol than you want, but it will will still be pretty damned good.

Brew again soon, you will be glad you did.

Sean

[Brew Engineer]

Carbonation will change the way the flavors in the beer are presented. It can add in aroma, as the CO2 is "offgassing" and carrying with it aroma compounds.

Also, the bitterness will be affected by the amount of carbonation.

Relax, Don't Worry, and when its carbonated, taste it and see if you like it.

I recommend getting a bigger pot to move to full wort boils as soon as you can. It does make a big difference!

Good luck!

[Bugeater]

When doing a partial boil as you have, the gravity of the wort is much higher than what you would have when doing a full boil. This high sugar concentration will decrease hop utilization and as such you won't get as much bittering. You definitely want to get a big enough kettle to go to a full wort boil before you attempt to go all grain as you really can't do an all grain partial boil. Even if you don't go all grain, a full boil will make a dramatic difference in your beer.

Wayne

[Dirk McLargeHuge]

When doing a partial boil as you have, the gravity of the wort is much higher than what you would have when doing a full boil. This high sugar concentration will decrease hop utilization and as such you won't get as much bittering. You definitely want to get a big enough kettle to go to a full wort boil before you attempt to go all grain as you really can't do an all grain partial boil. Even if you don't go all grain, a full boil will make a dramatic difference in your beer.

Wayne

+1

I still do extract beers (especially high gravity beers), but I do full wort boils. Makes the beer a lot better.

But don't worry about your current beer. It could be the best beer you ever made. Or at least really good! And don't forget: Wayne is always here to answer your questions.

[linuxelf]

You increase your hop utilization in partial boil batches by adding the bulk of your extract in the last 15 minutes of the boil. You'll also reduce kettle carmelization.

[Dirk McLargeHuge]

You increase your hop utilization in partial boil batches by adding the bulk of your extract in the last 15 minutes of the boil. You'll also reduce kettle carmelization.

Another great idea. John Palmer talks about in his (and Jamil's) book. I have used that method on the stove top, too.

[brewser]

Thanks for all the advice... that's why the BN community rocks! I am definitely moving to a larger kettle for the next batch. It just makes more sense. I'll worry about doing the transition to all grain after the holidays. Thanks!