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Old 11-28-2013, 01:25 AM   #2451
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Quote:
Originally Posted by mrdeshone
I brewed up a batch Sunday and followed the recipe. Today is Wednesday and I haven't noticed a lot of bubbling in my airlock.
What is the temperature of the fermenter? Is the lid on tight, I have a fermentor that has a leaky lid, I almost never see the blow off tube bubble, its getting replaced.
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Old 11-28-2013, 04:51 PM   #2452
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Originally Posted by herc1354
What is the temperature of the fermenter? Is the lid on tight, I have a fermentor that has a leaky lid, I almost never see the blow off tube bubble, its getting replaced.
70 degrees. Can I check the SG to see what it reads. I would hate to repitch yeast. Are there any tests that I can do to see if it fermented?
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Old 11-28-2013, 05:28 PM   #2453
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70 degrees. Can I check the SG to see what it reads. I would hate to repitch yeast. Are there any tests that I can do to see if it fermented?
yes, if you took a gravity reading, read the gravity again... if it's down, you're fermenting. Re-pitching isn't the end of the world. It's better to figure out if you need to sooner than later since you could be very vulnerable for infection.

Plus three days of no signs of fermentation isn't uncommon... Hell 4 days isn't uncommon. Your yeast could've been old or under pitched. I actually found the first graf that I made was under pitched with weak yeast. The only real sign of fermentation was a slight lacing on the top. It turned out to be the best one so far because it didn't dry out too much.

I pitched on top of that cake and had one of the strongest fermentations i've had. It tastes good with some age, but it was definitely dry. It needed a bit of concentrate added back. Turned out pretty damn good as well and it was a higher ABV
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Old 11-28-2013, 05:57 PM   #2454
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Me and a couple of friends just finished our first try at Graff. We used Brandon O's receipe. 8 gallons of Motts AJ from Walmart and 2 gallons of wort. We pitched Nottinghams dry right on top of the must/wort. Added yeast nutrient and fermented @ 68 degrees in chest freezer chamber. Fermented for 2 weeks and transferred into 2 corny kegs for force carb. Left at 13 lbs. for 5 days. We then set up a bottling system. Dropped pressure to around 7 lbs during bottling. Used bung on bottling cane to increase pressure a little bit to force out o2. Worked like a charm. We ended up with 3 and 3/4 cases of 12 oz. Starting gravity was 1.056 and FG was 1.006. I think the taste exceeded my expectations. It was smooth, little bit of hops, nice head and retention. A couple of these will get you there.. Estimated 6.6% ABV.
We will definitely do this one again. They are delicious...
Cheers and Happy Thanksgiving...

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Old 11-28-2013, 07:51 PM   #2455
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ya.. I just tapped a keg of graff filling bottles to take to thanksgiving dinner tonight. Tapped a keg of imperial milk stout as well... Good thing I have back-up kegs. But now I have no back-up kegs for those back-ups... Better get to it!

Happy Thanksgiving and GO DUCKS! (tomorrow)

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Old 11-29-2013, 02:13 AM   #2456
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soooooooooo excited. Im brewing this as I type. Gonna split it with 4 gallons us-05 and 1 gallon lavin 1116. will post results

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Old 11-29-2013, 04:58 AM   #2457
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Quote:
Originally Posted by insanim8er
ya.. I just tapped a keg of graff filling bottles to take to thanksgiving dinner tonight. Tapped a keg of imperial milk stout as well... Good thing I have back-up kegs. But now I have no back-up kegs for those back-ups... Better get to it!

Happy Thanksgiving and GO DUCKS! (tomorrow)
Sounds great...
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Old 12-02-2013, 10:54 PM   #2458
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Ok so I have made this three times now. I used Brandon-O's recipe, I did the gunslinger version, I made my own version with a SMaSH pale ale. All have been less than good. None of mine have had off flavors its just the flavor is not there. I rather just make cider or a beer. The concept was good with this which is why I kept trying different recipes, but in the end I rather make a beer or a cider. Great idea I'm glad people like it, but IMO this stuff sucks... Like I said thats my opinion, best of luck to you that like it.

:m ad:
The secret for me is scaling down on malt extract (or even do all-grain! Makes a world of difference.) And scaling up on the crystal malts (I use 1lb 60l).
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Old 12-04-2013, 03:13 AM   #2459
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Got my first taste today.



Quite good! This batch can only improve with time. Its been in the bottle for about 3 weeks and in the fridge for a couple days. The only changes I made to the OP's recipe was to sub the 60L for equal parts 120L and honey malt (4oz each). I also used Saaz (3.4% AA) hops.

As far as taste goes it was a bit tart as the cider I bought had ascorbic acid in it. But not unpleasantly so. Next time I'll get cider without ascorbic acid. I'll also double up on the steeping grains to up the sweetness a bit (plus an ounce or two of lactose maybe?). The Saaz was hardly noticeable so I'll look at either using more Saaz or a hop with higher AA percentage. I'd like a bit more head retention so next time I'll use 2oz of torrified wheat.

A great drink. One I'm anxious to make again soon.

Thanks for sharing the recipe Brandon O.

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Hard Rock Miner (Dry Hard Cider)
Steam Powered (Cali Common)
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Old 12-04-2013, 05:12 AM   #2460
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Quote:
Originally Posted by Philistine
Got my first taste today.

Quite good! This batch can only improve with time. Its been in the bottle for about 3 weeks and in the fridge for a couple days. The only changes I made to the OP's recipe was to sub the 60L for equal parts 120L and honey malt (4oz each). I also used Saaz (3.4% AA) hops.

As far as taste goes it was a bit tart as the cider I bought had ascorbic acid in it. But not unpleasantly so. Next time I'll get cider without ascorbic acid. I'll also double up on the steeping grains to up the sweetness a bit. The Saaz was hardly noticeable so I'll look at either using more Saaz or a hop with higher AA percentage. I'd like a bit more head retention so next time I'll use 2oz of torrified wheat.

A great drink. One I'm anxious to make again soon.

Thanks for sharing the recipe Brandon O.
Nice job, looks awesome...
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