I went on a Molson brewery tour with some guys from work a few weeks back and asked a bunch of innocent questions about their production techniques. I saw how small their fermenters were in comparison to how much volume they produce.
The tour guide, who is also an employee, told me that their wort is very strong, and after fermentation is 9-10% ABV and they then cut the beer with water to produce the finished 4-5% beer.
This really got me thinking....a guy could make a great 10gal of 9-10% IPA, cut it with another 5-10gal of water, and have 15-20gal of pale ale.
I would really like to try this before the summer is done. almost double the beer with the same fermenter in the same fermentation time. Sounds like a great technique for light summer beers.
Thoughts? Perhaps someone has already tried this? I've added water to wort to make up the correct volume with great results, but never finished product.