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Old 11-13-2010, 03:12 PM   #1011
FenoMeno
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I got an OG of 1.050. Any suggestions on what the FG "should be"? Secondary/Shock/Age, or age in bottles?

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Old 11-13-2010, 04:09 PM   #1012
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Quote:
Originally Posted by FenoMeno View Post
I got an OG of 1.050. Any suggestions on what the FG "should be"? Secondary/Shock/Age, or age in bottles?
I just bottled a batch, fermented on Pacman.
OG 1.056
FG 1.010

It's young, but so far I like the batch I did with 1450 better. I think it finished around 1.015 or 1.018, I don't recall and didn't record that batch, unfortunately.
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Old 11-14-2010, 08:44 PM   #1013
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hello there folks, my name is bootsty-flanootsy, I am a long time peruser of this board, first time poster.

I have brewed this here Graff a few times, with a few personal tweeks, mostly to great success. I tell people it's an Apple Ale, and that seems to work best.

HOWEVER, what brought me here today was this...

I screwed up. When I bought my specialty grains I bought a pound each. When the LHBS attendant asked me how I would like the grains milled, I stupidly said to just go ahead and grind them all together. So yeah, there was a TON of torrified wheat up in that there graff. Needless to say, the ferment was super intense. the blow off tube was going crazy for damned near a whole week. I wound up using the Wyeast 1469-PC West Yorkshire Ale as I thought it would be a nice choice.

So I am guessing that this is going to be some seriously hazy, if not murky looking stuff due to the high amount of wheat.

Also, anyone have any thoughts on how my mistake may alter the flavor profile?


Thanks for any and all input on this.

I'm sure I'll drink it no matter what, but, just thought it'd be fun to get some input on it to compare it to once it's actually ready to drink.

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Old 11-14-2010, 08:46 PM   #1014
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I made this a couple of weeks ago.. I used a whole pound of crystal 60 however, everything else the same ( did this because I used cheap apple juice) Anyway OG was 1.060, and it is setting at 1.012 right now. I transferred to a bright tank and popped it into cold crash. Now I am wondering if I jumped the gun on cold crashing, but I don't think it will go any lower with nottingham .

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Old 11-14-2010, 10:46 PM   #1015
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From my understanding the torrified wheat is just for head retention and doesn't do anything to the flavor. You will probably just have really thick head. If you are worried it will be cloudy use some gelatin or other clearing agent on it.

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Old 11-14-2010, 11:06 PM   #1016
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thanks akthor.

though, I can't help but feel it will affect the taste in some way or another. I agree though, I'm sure the head on these things is going to be ridiculous, out of control even.

I've never used any clearing agent aside from whirlfloc.

What would that entail?

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Old 11-15-2010, 01:07 PM   #1017
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Do a search for Gelatin or clear beer, lots of different ways to do it.

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Old 11-15-2010, 06:46 PM   #1018
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will do. thanks.

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Old 11-15-2010, 06:47 PM   #1019
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i just kegged mine over the weekend and it fermented out on me to 1.000

how is that even possible?!?!

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Old 11-16-2010, 02:55 PM   #1020
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Brandon, just curious. Do you prefer nottingham or Safale-05 for this recipe? I have both and my own fresh pressed cider so I want to choose the best one. As you know fresh pressed cider is precious. We did about 160-180 gallons this year and I have about 85 Gallons working into wines and ciders with several recipes (we gave a lot away too). Luckily we freeze a cache of drinking cider and have it all year, so I plan to play with some of that to attack your concoction. The idea of a good apple hooch before May-June sounds great to me Thank you kindly!!

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