cool thanks. that's a lower abv than I thought this would have been.
Can't wait to brew this.
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Bottled: Cream of Three Crops, New Castle Clone, California Pale Ale, Brandon O's Graff Cider, Winter Lager, Gone but Not Forgotten: Steam Beer, All Hopped Up, Honey Wheat, Nut Brown Ale, Fat Bastard Light, Blondie's Ale, Pale Ale, Trappist Ale, Kitchen Sink Stout, Bee Cave Pale Ale
Just brewed up my second batch of Graff the other day. I strayed a little from the recipe by adding 1lb clover honey at flameout and an ounce of apple cider spices in a grain bag thrown into the primary. OG was 1.066 and it is bubbling away like crazy thanks to a packet of Nottingham. Can't wait to try this one!
no bubbling so far, although there was a little pressure buildup in the fermenter (you could see the lid bulging up a bit). the beer I made same time yesterday has been bubbling all day today, so I pitched in 4 teaspoons of yeast nutrient and added some more nottingham yeast with some vigorous stirring. hopefully it will take off now.
I have a batch of this in a carboy that was brewed four days ago. It's pretty murky still, will this start to clear? If so, how long does it take generally? Thanks.
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Could one boil the grains in, say, half a gallon of apple juice? or maybe a bit less, and use other juice for sparging? I ask because I live in a dorm room at university; as such, space and money are both in high demand, and so I only make 1 gallon batches of brew. In such a small batch, the amount of water that could be used for boiling and then added into the juice mixture is pretty minimal. If the juice wouldn't work for boiling, would it be better to use the recommended amounts of water for both steeping and sparging the grains, then heating that water up to boiling temp and letting some of the water boil off? I really want to get some Graff going in a couple days when I get a carboy freed up!
Could one boil the grains in, say, half a gallon of apple juice? or maybe a bit less, and use other juice for sparging? I ask because I live in a dorm room at university; as such, space and money are both in high demand, and so I only make 1 gallon batches of brew. In such a small batch, the amount of water that could be used for boiling and then added into the juice mixture is pretty minimal. If the juice wouldn't work for boiling, would it be better to use the recommended amounts of water for both steeping and sparging the grains, then heating that water up to boiling temp and letting some of the water boil off? I really want to get some Graff going in a couple days when I get a carboy freed up!
I would use a small amount of water to gently steep the grain at 155 Deg F. Once complete remove the grain from the water add the hops and boil. Then I would not worry and have a homebrew and continue the process. I would avoid boiling the juice as it will lead to haze and may have a cooked flavor. Good Luck!
Alright, thanks a lot for the advice. I was probably going to not even bother with the hops anyway on such a small batch, so if I would only have to steep the grains in a bit of water, that'd be doable, I'm sure. Thanks again!
I made a batch with canned pumpkin that turned out great. I think the canned pumpkin had pie spices already added. I'll post the recipe if anyone is interested.
I'm interested in your recipe. Please post it. Thanks.
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