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Old 08-15-2011, 12:16 PM   #1401
KCBigDog
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I used US-05. I will say that this morning, it is bubbling like crazy, but there isn't a Krausen. Is that normal with Graff?

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Old 08-15-2011, 04:32 PM   #1402
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posting to save....

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Old 08-15-2011, 04:42 PM   #1403
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Quote:
Originally Posted by angrymeat View Post
I have seen people post about making spice teas for this but I haven't seen them post about how they turned out I was thinking of doing the same for a nice fall graff but would like to see some feedback on how it worked for everyone.
I haven't seen any tasting notes yet. I *will* post tasting notes on my spiced test batch, but I still have to bottle and condition, so It'll be at least three weeks.

KCBigDog, I had a huge krausen with my graff using us-05.
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Old 08-15-2011, 04:54 PM   #1404
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Quote:
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KCBigDog, I had a huge krausen with my graff using us-05.
I did too, but it seemed to take longer to get there than my beers fermented with US-05.
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Old 08-15-2011, 06:38 PM   #1405
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Hopefully it will look better when I get home today. Started bubbling within hours of pitch, and some foam developed, but no Krausen.

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Old 08-15-2011, 07:53 PM   #1406
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Originally Posted by IffyG View Post
I did too, but it seemed to take longer to get there than my beers fermented with US-05.
Actually, now that you mention it, it did take a while for the krausen to build up. Fermentation started in less than 10 hours, by the 2nd day I had a thick layer of krausen, and by the end of the week it actually doubled in size.

I also thought the fermentation lasted quite a while compared to beers I've made. And another anomaly was that the krausen took a very long time to fall.
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Old 08-16-2011, 12:13 AM   #1407
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And today we have liftoff!

Can't wait to drink this stuff, but it will probably wait for a slot in the Keezer. I'm a little carried away with my brewing.

On tap: Double Chocolate Milk Stout, SWMBO Slayer, Rye Saison
Keg Conditioning: Braggot (8.63%abv) and Sunset Wheat Clone on Steriods (7.1%abv)
Primary: Belgian Tripel and GRAFF

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Old 08-16-2011, 06:42 PM   #1408
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I just got mine pitched at about 10 pm last night it was bubbling with a thin foam layer this morning used Nottingham ale yeast on mine I cant wait to try it ill have to spice up the next batch/

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Old 08-17-2011, 09:36 PM   #1409
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I've decided to give Graff a go using a cider kit that contains Malt Extract as standard. The ingredients are solely Apple Concentrate and Malt Extract.

Anyway, I added some extra sugar - burnt honey - and boiled a mixture as the recipe suggests, give or take. I used the requested amount of hops, but an awful thought has just struck me...

Hops are there to balance the sweetness. It's not quite finished fermenting, but my guess is that sweetness will be much lower than usual, as I didn't add extra Malt Extract, just that which was contained in the kit. So the possible scenarios are that it's totally fine, or that it's fermented quite dry and the hops will make it bitter as hell. My OG was 1.040 because I topped up with water, as I didn't want the apple taste to be ridiculously strong.

Anyway, IF this has gone wrong, I need to correct it by restarting fermentation with Malt Extract, I'd imagine. Should adding this straight into the brew as it stands (still slightly fermenting) work or will I need to restart?

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Old 08-18-2011, 07:24 PM   #1410
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So i racked off a gallon of this and threw in half a cinnamon stick, some whole all spice, and a little under a 1/4 cup of brown sugar. I was going to let it sit for around 3-4 days and remove the spices. Ive never bottle anything less than 5 gallons so i was wondering how much priming sugar to use. I was thinking about maybe 1oz, does anyone have any input on this?

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