All-Grain - Slim's Graham Cracker Ale - Page 9

**SD-SLIM** · 11-03-2011, 01:33 AM

Quote:

Originally Posted by milldoggy

So for an interesting twist, I took 5 gallons of mine I made two months ago and added 8 oz of malto, bunch of oak cubes, and a smack pack of wyeast lambic blend. I will report my findinga at 6 months and a year.

This should be very interesting...I never thought of going that direction with this beer, so I am very interested to hear how it turns out!

milldoggy · 11-03-2011, 02:22 AM

I wanted to sour a stout, but it was so carbonated, I could not open the keg. I let foam for 10 minutes, still no luck, so I grabbed my keg of grahm cracker and said what the heck. I added the same mix to a klosch.

I did something similar with a scotch ale last year. Just tapped it and it is very good.

JGarner · 11-03-2011, 09:33 PM

I just bottled a batch of this yesterday. I had some sort of thin film on the top of the beer that I have never had before. It appeared that it might have been graham cracker dust. Has anyone experienced this? It also seemed to have a pretty strong smell although I really cant describe the specific smell...just stronger than anything I have brewed. ( Ive only made ambers,pales and blondes so far) I am just wondering if this is normal or if something went wrong in the process. Thanks in advance for any help.

**SD-SLIM** · 11-06-2011, 01:39 AM

Quote:

Originally Posted by JGarner

I just bottled a batch of this yesterday. I had some sort of thin film on the top of the beer that I have never had before. It appeared that it might have been graham cracker dust. Has anyone experienced this? It also seemed to have a pretty strong smell although I really cant describe the specific smell...just stronger than anything I have brewed. ( Ive only made ambers,pales and blondes so far) I am just wondering if this is normal or if something went wrong in the process. Thanks in advance for any help.

I have never had a film and as for the odor...if it isn't pleasant than it's not wanted! Please add more of a description or pictures.

JGarner · 11-06-2011, 02:37 PM

I wish I would have taken a picture but I didnt. I opened up a bottle to see if I could be more specific about the smell. Its only been bottled for 4 days and if foamed up out of the bottle for about a minute.(Thats probably not good) The smell is medicinal, reminds me a little of licorice. It tastes very alcoholish. The one thing I am thinking of is that I wasnt too particular about the kind of graham crackers I used (preservative free? not sure) I wonder if that has anything to do with it. Also, the beer came out at about 7% abv.

**SD-SLIM** · 11-06-2011, 04:32 PM

Quote:

Originally Posted by JGarner

I wish I would have taken a picture but I didnt. I opened up a bottle to see if I could be more specific about the smell. Its only been bottled for 4 days and if foamed up out of the bottle for about a minute.(Thats probably not good) The smell is medicinal, reminds me a little of licorice. It tastes very alcoholish. The one thing I am thinking of is that I wasnt too particular about the kind of graham crackers I used (preservative free? not sure) I wonder if that has anything to do with it. Also, the beer came out at about 7% abv.

It could have fermented at too high of a temp or the wort didn't cool fast enough....leave it in the bottle for a while, hopefully it was finished fermenting, conditioning it in the bottle a little longer might help some but will never take away that medicinal smell/flavor

JGarner · 11-06-2011, 06:24 PM

Thanks Slim. To be honest with you, the taste isnt bad. I fermented the first 7 days at 60 degrees ambient....then brought it up to room temp (about 78) for two weeks (Maybe I shouldnt have done that with this beer). For now, I am just going to give it a month or two then give it a taste.

**SD-SLIM** · 11-09-2011, 03:30 AM

Quote:

Originally Posted by JGarner

Thanks Slim. To be honest with you, the taste isnt bad. I fermented the first 7 days at 60 degrees ambient....then brought it up to room temp (about 78) for two weeks (Maybe I shouldnt have done that with this beer). For now, I am just going to give it a month or two then give it a taste.

Keep us updated!

**SD-SLIM** · 11-10-2011, 01:25 AM

Quote:

Originally Posted by JGarner

Thanks Slim. To be honest with you, the taste isnt bad. I fermented the first 7 days at 60 degrees ambient....then brought it up to room temp (about 78) for two weeks (Maybe I shouldnt have done that with this beer). For now, I am just going to give it a month or two then give it a taste.

Keep us updated!

**SD-SLIM** · 12-25-2011, 06:48 PM

Handed this brew out as Christmas Gifts this year....the flavor was a hit, my label was a bigger hit!