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Old 06-20-2013, 03:56 AM   #2261
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Kegged it today. FInished at 1.007, 6.3% abv. The sample I tasted was absolutely delicious, which was surprising for only 2 weeks old. I can't wait to try it after it has carbed up. I was originally planning on aging it for at least 3 weeks before tapping, but now I think I'll go ahead and serve it at a shindig I'm hosting next weekend.
Dammit, I'm impatient.

I went ahead and tapped the keg. It could certainly use a bit more time to age and fully carb, but even now it's pretty darn tasty.

Dry and crisp, but with a better mouthfeel than regular cider, and with more apple flavor instead of tasting wine-ish. Still just a hint if that green young cider flavor, but I expect that to disappear quickly. I may experiment with back-sweetening a touch next time, but the stock recipe is great as-is.

This recipe will definitely be making my regular rotation.

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Old 06-26-2013, 04:18 PM   #2262
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I brewed this Monday by running a gallon through my mash tun after collecting my wort for a Bavarian hefeweizen. I only added 1 pound of dme and 1/2 ounce of williamette hops to the 30 min. boil. Used windsor yeast as I had it on hand, washed and did a yeast starter. Pitched at 65 and its fermenting like crazy with a nice krauzen.

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Old 06-27-2013, 12:14 AM   #2263
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I think I may have run into a problem with my graff. I brewed Brandon O's recipe on the 14th, it was bubbling away happily in it's carboy up until today when I left for work. After coming home I noticed that the water in my "s" shaped airlock is starting to suck backwards. Thankfully there isn't enough water in the airlock to get into the carboy, but I still don't know what is causing this to happen. We've had a bit of a heatwave these last few days, but the graff's temperature has remained stable so I don't think that's what is causing this.

Has this happened to anyone else?

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Old 06-27-2013, 02:39 PM   #2264
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Used windsor yeast as I had it on hand, washed and did a yeast starter. Pitched at 65 and its fermenting like crazy with a nice krauzen.
Same here. I started a batch last Sunday, and happen to have packets of Windsor and BRY-97 in the frig a few months old, and ended up rehydrating the BRY-97 and using that.

It started slow, with no blowoff, but about 2 1/2 days in I was glad I left the tube on it! It is still chugging away this morning, but the blowoff has calmed down. My basement temp is around 67-70 this time of year.

Hadn't heard of anyone using BRY-97 in an applewine or graff before, so we'll see how it goes.

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Old 07-15-2013, 03:03 PM   #2265
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Hey,

I'm having trouble skimming through 227 pages of comments... I don't suppose anyone knows of a 10 Litre batch size BIAB version of this? I have a couple of tiny 5L carboys sitting around which I would love to try this with as an experiment, especially now the sunshine is out.

Is pitching into two different carboys an easy task - any simple ways of making sure I split my yeast sachet between both?

Also for a batch this size, what kind of stock pot would I need to pick up?

Sorry for all the inane questions!

Cheers!

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Old 07-17-2013, 08:41 PM   #2266
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Ok team... I have very little experience with the malt/beer side of brewing so I'm trying to make due with what my lhbs has. I tried sifting through the 220 some odd pages of posts for answers, but figured it would be easier just to ask... so... Help please?

1) They didn't have any amber DME so I went with 1lb light and 1lb plain dark. That going to make things go screwy on me?

2) They didn't have any torrified wheat so I'm stuck leaving that out.

3) The 60L malt was sold in little 1lb bags. I was thinking of putting more in than the 0.5lb called for in the recipe. It says "sweet, pronounced caramel" on the label and I figured that would go good apples anyways. How much would be too much? Should I change the boiling time? or the boil/sparge volume?

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Old 07-17-2013, 11:51 PM   #2267
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1. I dunno
2. I've made it about 8x now without Torrified Wheat, never had a problem..
3. Just save the rest of the bag for the next time you want to make it.

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Old 07-18-2013, 01:26 AM   #2268
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It will be different, but not bad with the dark malt. The dark malt will impart a bit roastier flavor to the graff.

I wouldn't worry about the torrified wheat. It's main purpose is to add some head retention. Without it, you'll pour a glass, it will produce a small head that will collapse quickly to a liquid surface... like ginger ale or a hard cider, not like a beer.

I'd stick with the half pound of 60L. The key is balance. The other option if you don't have amber DME would be to use 2 pounds of light DME and the full pound of 60L...

Especially with the dark extract, if you don't like the taste when you first try it, give it a few weeks to sit and mellow...

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Old 07-19-2013, 02:26 PM   #2269
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Ok went with that. Now I've got a 3/4 full carlo rosi jug from the blowoff. I only put in a tiny bit of water to cover the end of the siphon hose, so it's almost all graff. Can I ferment it separately if everything was clean to start with? Just seems like such a waste. haha.

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Old 07-25-2013, 11:04 AM   #2270
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Hi Brandon O,


227 replies to this post!
You've inflamed the forum with that topic

I was just wondering why do you steep with short time (30 minutes, as opposed to "usual" 1h) ?

I'm not sure you would achieve a complete starch conversion in 30min (there is probably not enough time left for the enzymes to finish the conversion).

But maybe, that's the point.
I haven't gone through the 227 replies,
but maybe you don't want the enzymes to break down too much sugar because you are using apple juice in the brew as well.


So, you don't want to get a too high SG.
Is that correct or is there any other particular reason for a 30min steep?


Same question about the short time boil:
by boiling only 30min, do you aim to lower the IBU
and retain more flavours from the hops ?

I was just curious about that.

Anyway, I'll stick to your recipe (with your steep and boil time) and see how it turns out
Thank you!

Cheers.

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