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Old 05-27-2011, 02:40 AM   #1291
phero66
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Hmm, I think something is growing in my cider bottles... The taste is fine, no off flavors from when the bottles used to be clear (Did 1 week primary, 1 week secondary, has been in bottles for 6 weeks). At about week 4 in the bottle I noticed some sediment buildup, now like the bottom 1/4 of the 22oz. bottle has chunks of stuff floating inside. First pour is clear but after that lots of little small off-white chunks suspended in the beer. Never seen this before. Is it normal?

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Old 05-27-2011, 03:46 AM   #1292
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Originally Posted by sweetpoetatoe View Post
I would atleast see what happens, when else would you purposefully want to experiment in the most insane amounts of head retention imaginable? but either way i hope it eitehr turns out okay, or your next batch is more successful
With all that wheat in there won't I have a lot of unconverted starch? Or do you think 1/2 pound won't matter. I don't know if the grain steeping step is going to "mash" the starch in the wheat into sugar. So I expect to have extra starch and protein in my cider.

I pitched the yeast last night and it's already bubbling away like crazy at 65F.

I feel bad about killing it now. I'll see how I feel when I go to the LHBS tomorrow. Maybe I'll buy the ingredients and save it for the next batch. I'll try and get it right this time.
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Old 05-27-2011, 04:25 AM   #1293
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Just out of curiosity, whats the harm in letting it sit and seeing what happens? Dumping a batch because you added too much of one ingredient seems assinine. I did a batch of this with 10 lbs of MO and its not the greatest thing in the world, but i know time in the bottle will make it better. If you need another bucket to brew in, buy one. Theres no reason to dump your whole batch because you added too much wheat. Ride it out.....you might have a new recipe on your hands. Otherwise, i'll pay you for the bucket and i'll take it off your hands.

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Old 05-27-2011, 04:40 AM   #1294
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Awwwww..... I just hate the waiting.

fine. FINE! I'll leave it. Because a stranger on the internet told me to.

Gawd i'm so weak.

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Old 05-27-2011, 11:04 AM   #1295
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so after 2 weeks primary & 1 wk in keg its got a pretty tart bite to it... can't wait to see how its doing tomorrow after another week in keg

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ok, this past weekend I brewed up;
1 lb caramel wheat
4 oz chocolate wheat
2 oz torrified wheat
1 lb amber DME
1 lb light DME
1/2 oz hallertauer
nottingham yeast
4 gallons tree top apple juice from wal-mart(s)
...............actually 3 gallons of AJ from one brand and 1 gallon of AJ from another just due to stocking issues, can't remember if TT or whatever was which
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Old 05-27-2011, 11:30 AM   #1296
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Quote:
Originally Posted by Devils_Chariot
Awwwww..... I just hate the waiting.

fine. FINE! I'll leave it. Because a stranger on the internet told me to.

Gawd i'm so weak.
Atta boy.
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Old 05-27-2011, 02:41 PM   #1297
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it will be different than it would have been otherwise, and possibley not as good (or maybe better, who knows). but i don't think that much wheat would ruin it.

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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.
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Old 05-28-2011, 01:29 AM   #1298
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Brewed 1/15/11
4 Gallons store bought AJ w/o Vitamin C
1 Gallon Water
2lbs Light DME
8oz C120 @ 155deg. for 30 min.
.5 oz Cluster 5% for 30 min.
Munton's Ale yeast
FG 1.004

I was disappointed when I first tasted it 1/28/11.
Kegged @ 41deg. and 10psi.
Tasted better on 2/28/11.
Turned CO2 down to 5psi.
The tartness is almost gone and this is getting REALLY good. 5/27/11.

Now, will it be less tart and more well balanced sooner if I up the Crystal 120 to a full pound? Or should I drop a gallon of AJ and add more DME and Water?

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Old 06-04-2011, 07:12 PM   #1299
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Noob yeast question: would a high attenuation yeast (pacman, WLP001) still work, or would they be too much? I've got most of the other ingredient differences down, but I am not yeast savvy yet. Thanks!

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Old 06-04-2011, 11:01 PM   #1300
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US-05 (WLP001) works fine for me

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