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Old 09-24-2013, 09:59 PM   #2331
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Getting ready for my next batch, based on my 3 gallon "mess up" apfelbier I made last year. Basically I used the same grain bill for a 5 gallon batch, but only used 2 gallons of AJ. This go I'm useing .5 oz saaz hops and skipping the torrified wheat in favor of 1lb wheat DME, then adding 1 tbsp pumpkin pie spice at flameout. I'll let you guys know how it goes~!


-Kingboomer

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Old 09-25-2013, 12:26 PM   #2332
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Well I rehydrated (as carefully an precisely as possible) a new pack of S-05 after a week of non-activity (and no gravity change). Pitched it last night.

Sitting on the edge of my seat hoping that my yeast eat the delicious food I set out for them.
Well, 36 hours later and at least I see "something", looks pretty tepid if you ask me though:




Better than dead yeast rafts, still very little activity, no?

Yeast: S-05
Ambient room temp: 65F
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Old 09-25-2013, 04:32 PM   #2333
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It looks like its fermenting now. Not fermenting like crazy but I didn't get a vigorous ferment with that yeast the 2 Times I used it. I would let it go a couple of days and test the gravity to see if its going. Maybe warm it up a couple of degrees.

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Old 09-26-2013, 12:27 PM   #2334
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So after a week of no krausen, no airlock activity and just one giant yeast raft (which has broken up to many smaller ones now) I'm seeing a gravity reading of like 1.060 or 1.062 (I'm terrible at reading the hydrometer). And it still tastes like juice.

I forgot to take an OG but it looks like most people have OG's around that same mark - guess my yeast didn't take possibly?
My OG WAS 1.060, prob no fermentation.
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Old 09-27-2013, 01:48 PM   #2335
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Well... it's still bubbly like the photo above (less, but similar) after a few more days. I think it's doing it's thing now.

Really very, very little motion going on in the carboy (no yeast dances, that I love so much) but if I had to put money on it, I'd say I'm going to end up with beer once it's done.

Thanks guys

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Old 09-27-2013, 04:42 PM   #2336
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Well... it's still bubbly like the photo above (less, but similar) after a few more days. I think it's doing it's thing now.

Really very, very little motion going on in the carboy (no yeast dances, that I love so much) but if I had to put money on it, I'd say I'm going to end up with beer once it's done.

Thanks guys
Ill take your money... Since I'm guessing it'll be graff
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Old 09-27-2013, 05:33 PM   #2337
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Beer-ish

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Old 09-30-2013, 11:38 AM   #2338
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I just got steered towards this thread, and man oh man am I pumped! This weekend I'm gunna brew up a 5 gallon batch, but instead of using apple juice, I'm gunna use some nice all natural apple cider. I'm not sure how the recipe will change, but I'm hoping that it turns out a little more tart. I'm also planning on using .5 oz of Citra. Wish me luck!

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Old 10-01-2013, 11:49 AM   #2339
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Checked on my Graff last night, brewed on saturday (9/28/13) looked to be chugging along nicely then last night when i got home from work no airlock activity and Krausen had fallen..

Did not check gravity but i wouldn't think it would finish in 2 days... Hydrometer broken i am picking one up tonight

Internal temp was at 58 when i got home last night... Let it warm up to 62 when i left for work this morning.... Only changed 1 frozen water bottle so hopefully it stays around that temp and it starts back up

Anyone else run into this issue?

I attempted to step up a half pack of Nottingham... I think i did it correct, made a starter pitched the yeast let it go 2 days on the stir plate then fridge for a day, made another starter, decanted and pitched into new wort and on starter for a day then pitched from starter to graff... Could i have under pitched?

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Old 10-01-2013, 05:56 PM   #2340
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Does this work for an all-grain version?


4# two-row (I plan on doing BIAB with 50-60% eff) (replaces DME)
0.5# Crystal 60L
1 oz Torrified Wheat

Mash all grains at 156-158 for 60 min for fuller body (single infusion)

60 min boil
add 0.5 oz ~5% AA hops at 30 min
Cool wort, end with 1 gal wort

Add 4 gallons of AJ

Pitch US-05

rest is the same as original recipe.

Should I add/change any of the grains? Not sure what specialty grain the amber DME replaces.

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