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Old 02-22-2013, 03:18 AM   #2061
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Quote:
Originally Posted by rand3rd
I made a high gravity cider with 5 gallons of store bought aj , 2 vpounds of light brown sugar, 1 pound white sugar, 4 tbls of cinnamon, and dry pitched champagne yeast.
The airlock was bubbling good for three days when i got the urge to boil up 3.3 pounds of hopped dark lme.I let it cool to the same temp as the cider and in it went. that was 4 days ago and it is still going strong.
Is this going to be drinkable?
Only you shall find out haha but I'm guessin it's gonna be pretty darn dry. Keep us updated for sure!
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Old 02-22-2013, 06:38 PM   #2062
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From everything I've read .. Slow and steady wins the race with this brew ... Well and a bit of patience too
True... three weeks and i am chomping at the bit!!
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Old 02-23-2013, 02:29 AM   #2063
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True... three weeks and i am chomping at the bit!!
Yeah I have mine going now Saturday will be 1 week fermenting ... I'm interested to see how a 50/50 will turn out ... We're going to let it go for a month in primary and condition til may then bottle ... Sigh patience sucks
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Old 02-26-2013, 10:48 PM   #2064
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Originally Posted by armorshell View Post
3oz torrified wheat
3oz Crystal 60l (LHBS milled them together while I wasn't watching, doh!)

sorry, why would you not want either or both milled, is it because you have your own mill?
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Old 02-27-2013, 07:17 PM   #2065
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I just pulled a sample of this that is 1 week into fermentation. IT TASTES AMAZING. Great smell, not too dry, and has a body of an ale. 7 more days in the primary then I prime and carb er' up for a few weeks.

Brandon O- Thank you for this recipe. I'm a huge DTS fan and this recipe is what actually got me into homebrewing.

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Old 02-28-2013, 12:35 AM   #2066
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Originally Posted by NashamBrewer View Post
I just pulled a sample of this that is 1 week into fermentation. IT TASTES AMAZING. Great smell, not too dry, and has a body of an ale. 7 more days in the primary then I prime and carb er' up for a few weeks.

Brandon O- Thank you for this recipe. I'm a huge DTS fan and this recipe is what actually got me into homebrewing.
Keep us posted! I just discovered this recipe after a couple years of brewing but I read my first DTS book when I was 10 or 11...now I have to go read them again! But this time I can wash em down with real graf!
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"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
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Old 02-28-2013, 03:27 AM   #2067
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BTW...anyone tried making a sour graf? I blended a Brett Saison and Apfelwein and it was fantastic but I wonder if it will be as good brewed together rather than blended post fermentation.

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"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
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Old 02-28-2013, 02:39 PM   #2068
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I have a question or two. I've never brewed anything. I am going to try and make the Graff. My first question is. when and how do you add the carbonated to his drink? and what do you use to carbonate it?

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Old 02-28-2013, 03:48 PM   #2069
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I have a question or two. I've never brewed anything. I am going to try and make the Graff. My first question is. when and how do you add the carbonated to his drink? and what do you use to carbonate it?
Your yeast will do that for you. If you add a small amount of sugar and bottle. The yeast eats the sugar and produces CO2. The CO2 can't get out of the bottle and disolves into the beer.

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Old 02-28-2013, 04:15 PM   #2070
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I just racked my first Graff and it tasted like apple lemonade with no sugar. When this melows it will be amazing!

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