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Old 10-14-2010, 04:34 PM   #971
klyph
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The malt sweetness is what makes it more palatable sooner. The hops just give it a little character. If you don't like the original because it's too dry/tart, up the amount of crystal malt to sweeten it a bit.

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Old 10-15-2010, 01:35 AM   #972
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I need a quick hand guys and gals. I could only get the torrified wheat and 60L in 1lb packages from Northern Brewer. I have no way of weighing out for the correct amount. I don't not own one of those small scales or anything. Basically I was wandering if there was another way to measure for the correct amount. I am sure there is a way to weigh it out by volume and not weight. Thanks for help!!

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Old 10-15-2010, 02:11 PM   #973
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Well the best way would be to get another container to store it in (you might want to do this anyway... I use big gallon Ziploc freezer bags). Transfer it to the Ziploc with a measuring cup (or 1/2 cup, whatever) Count the number of transfers and you can calculate the oz by weight/unit volume and go to town.

So, for example, if 1 lb (16 oz) of torrified wheat takes 4 cups to transfer, that is 4 oz/cup and you would use 1/4 cup for the 1 oz called for in the recipe. (THIS IS JUST AN EXAMPLE, I HAVE NO IDEA IF THIS IS THE ACTUAL WEIGHT/VOL RATIO)

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Old 10-15-2010, 02:22 PM   #974
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Sweet this is what I used. Came up with 3.25 cups with the wheat which came to about 1/4 cup and 4.5 cups for the 60L which came out to 1/3 cup. Thanks for your help! SWMBO is going to love me for this one!

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Old 10-15-2010, 02:26 PM   #975
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Wow...my graff has taken off like crazy. My ciders always have a pretty mild fermentation but this looks like it boiling away!

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Old 10-16-2010, 05:17 PM   #976
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Have got a 23 L carboy of this going with apple/pear fresh pressed cider as a base and can't wait to taste it. In the carboy 2 weeks today.

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Old 10-17-2010, 09:12 PM   #977
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I made this a week ago and unfortunately my LHBS was out of nottingham, so i subbed in some windsor. My fermenting chamber hovers around 68, and I'd say that this batch was slooow to start, compared to what I am used to. 3 days before any visible signs of fermentation, and it is currently bubbling away but not very vigorously.

I used 5 gallons of fresh pressed cider from a local orchard here in NC. There was 0.01% potassium sorbate, which i assume is responsible for the slower than normal fermentation. We made a cider last year from the same orchard, and had no trouble getting down to about 1.001, so i'm not too worried.

Just tasted a sample, and it is delicious. Very sweet, which I assume is because primary fermentation hasn't completed although i didn't take a hydro reading so I cant say for sure.

If the final product tastes half as good as the sample I just drank, I am going to be a happy camper. Just told SWMBO that i'll buy another 5 gallons of cider before the season ends, so that we can have some on hand for the spring. Cheers, brandon... I'm looking forward to tasting the final product!

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Old 10-18-2010, 07:10 AM   #978
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So after the old lady's comment about it tasting like vomit, I forced her to try some that had been kegged for a little over a month now. She begrudgingly admitted that it was delicious. I think it was just a hypersensitivity to the yeast still in suspension and the fact that she never wants to admit when I have achieved awesomeness.

Seriously, this stuff goes from good to amazing if you let it age for a while. Love how dry and balanced it is. The tartness fades over time.

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Old 10-18-2010, 10:02 PM   #979
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Mine finished out at 1.03 using repitched yeast from my Centennial Blonde Ale.. It's a bit dryer than I was expecting. It has been cold crashing for the past two weeks. I'll carb it up an see how it is after carbonation.

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Old 10-18-2010, 10:44 PM   #980
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Hey...just want to say that after initally questioning this lovely elixer....I truely love it. It does, like a lot of beers, etc. get better with age. I find myself grabbing one over my stout and cream ale lately...might be the time of year or the fact that I drank stout and cream ale alllllll summer long. If you are on the fence about brewing this...just do it!

Cheers

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