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**29thfloor** · 09-05-2012, 02:27 PM

Quote:

Originally Posted by onipar

Quick question:

Do you think the graff would be good with Wyeast 3068 Weihenstephan Weizen? Has anyone fermented it with that strain? I have an extra pack of it and was trying to figure out what to do with it.

I did a batch of graff using 1 gallon of hefeweizen as the beer base and fermented with 3068. I thought it turned out pretty well. I would imagine using that yeast with the original recipe would be good to but I haven't tried that.

onipar · 09-05-2012, 03:12 PM

Quote:

Originally Posted by 29thfloor

I did a batch of graff using 1 gallon of hefeweizen as the beer base and fermented with 3068. I thought it turned out pretty well. I would imagine using that yeast with the original recipe would be good to but I haven't tried that.

Great, thanks for the input. Yeah, I was thinking the banana and clove would go pretty well with the apple/tart, but I don't know. I guess there's only one way to find out!

TyTanium · 09-05-2012, 11:38 PM

Just finished a batch with 3068. I don't love it. Just tastes like apple-y hefeweizen. The 3068 character bullies out everything else. If I brew this again, I'll won't use that yeast.

onipar · 09-06-2012, 01:22 AM

Quote:

Originally Posted by TyTanium

Just finished a batch with 3068. I don't love it. Just tastes like apple-y hefeweizen. The 3068 character bullies out everything else. If I brew this again, I'll won't use that yeast.

Well crap, now I have to rethink this I guess. Some seem to like it, some not. Bah! :=p Suppose I should just make a hefe with it and do the graff with S-05

TyTanium · 09-06-2012, 01:42 AM

Quote:

Originally Posted by onipar

Well crap, now I have to rethink this I guess. Some seem to like it, some not. Bah! :=p Suppose I should just make a hefe with it and do the graff with S-05

It's not bad by any means, it just screams hefe yeast. I love hefes, but I was thinking it'd be muted with only 2 lbs of malt. But it tastes like a hefe blended with cider. Still good, just not what I was hoping for.

onipar · 09-06-2012, 02:19 PM

Quote:

Originally Posted by TyTanium

It's not bad by any means, it just screams hefe yeast. I love hefes, but I was thinking it'd be muted with only 2 lbs of malt. But it tastes like a hefe blended with cider. Still good, just not what I was hoping for.

Hmmm...interesting. Yeah, I'm not sure. Actually, i was thinking of adding a tiny bit of chocolate malt and maybe up the caramel a little bit to make a darker graff. Not a "black graff" but maybe dark brown. I wonder if that would hold up to the 3068 a little better?

Also, I was thinking maybe if I slightly overpitched the yeast, it'd ferment a little cleaner and not be as strong... I dunno...just spitballing. Thanks for the tips!

MacrosNZ · 09-12-2012, 09:02 AM

I've tried making this with both Nottingham and s-05, DME and LME, and the best tasting I've found is with Nottingham (Chicks like it too). S-05 seemed to ferment more and gave a dryer, higher ABV cider (Higher attenuation rate perhaps?). Need more data points in my analysis though haha.

slumslum · 09-12-2012, 06:30 PM

I am going to make a variation of this on Saturday.

I am going to follow the original recipe for the most part, but instead of Apple Juice I am going to use some fresh squeezed Apple Cider.

I have 2 questions:

1. Using Nottingham Yeast. Is 1 packet of Nottingham enough or should I use 2?

2. Should this be filtered or unfiltered? I will be force carbonating it, so the yeast part of it is not important. Has anyone filtered theirs? What was your result?

Thanks.

PattyM · 09-14-2012, 10:01 PM

I too would like a slighly sweeter finished Graff. I made the original recipe using 120L and notty, hoping it would finish a bit sweeter. It tasted ok, but not what I was hoping for. The guys think it tastes amazing! So maybe it's a gender thing. The original is more of a HE-Graf and what I would like is more of a SHE-Graf. I tend to like things around 1.020-1.028. So, how to I accomplish this best without losing the balance? Watch the ferment and bottle it at 1.030, let it carb a bit (losing a few points as it goes) and then bottle pasturize...or just let it finish and back sweeten with ??? honey, frozen apple juice concentrate, (again to approx 1.030, so it can lose a few points to carbintion)...then again, bottle pasturize. I'm new at this and usually do mead, but started doing cider becasue it's drinkable sooner than most mead. I've tried Apfelwein, but it's way too dry! Also can't stand the taste left by the Montrechet yeast (it has an after taste just like the nasty smell it has a few days into the ferment).

S3NTYN3L · 09-15-2012, 05:35 PM

I apologize if this has been asked and answered already but I'm not willing to sift through 170+ pages, lol.

I'm about to pitch a packet of Nottingham into my 5gal batch of this recipe.

Should I rig up a 1" hose and let it blow off into a 1gal handle or am I good to go with just the 3pc airlock and a 6gal carboy?