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I'll give that a try. Many of my past standard issue Graffs have finished out around 1.015. I am going to use a larger boil using apple juice. I think I might be carmelizing the sugars too much or something. I don't care if it's cloudy. How do you house the yeast? Stir it or give it a...

What's your go-to yeast?

Hello everyone! It's been a while but I've got the bug in me to get brewing again. I've made many batches of Graff using Brandon O's recipe and it has all turned out great. I'm thinking of making a batch with a twist for a vacation this coming July. Imperial Summer Graff!!!! I'd...

Wow thanks guys...just learned something. I did add a healthy dose of yeast nutrients to the wort. If nothing special is happening when I get home from work ~24 hours after pitching, I will give it a good aerating again.

I just transferred a batch of Imperial Graff to the secondary. The OG was 1.080 and I figured I'd brew another batch and pitch it right onto the yeast cake. The first batch was on in a primary for 4 weeks. I realize that's a little too long but the temps were cool and I've got kids...so it...

So I've got an update. I don't think it was infected. The aroma was normal and no bad tastes. It finished at 1.000 so it was pretty tart, almost as tart as strait apple cider instead of graff. The other graff's I've done finish at 1.010 or so. This one attenuated completely and is a bit...

So if its a lacto infection.....all that does is add a sour milk taste right? This is my first infection and I don't want to dump my beer. If it smell okay and tastes okay its okay right? We will see....I plan to bottle tonight. I will enlist the wife to help taste without telling her...

So do I have a cider infused version of Anthrax growing in there or just a happy protective layer made by yeast? I had an aggressive fermentation leading to my blow off tube being blown off. So the carboy sat without an airlock during fermentation for up to 12 hours while I was at work...

I so brewed some Graff late September and life and kids got in the way, so I haven't had a chance to bottle it until recently. Its been sitting on the yeast cake for almost three months (whoops). There is something in my carboy that I've never seen before and I'm not sure if its an infection...

As the title suggests, I have a question about the potential benefits or problems of combining yeast strains. I am brewing a Graff/Apfelwein hybrid and have an idea. To 5 gallons of fresh pressed cider I am adding 2lbs brown sugar and a half gallon of Amber LME, and 1lb light DME. Often times...

I might have saved this one from becoming Vodka. So 12 hours after pitching, the wort was 79 degrees. I threw a wet towel on it and pointed a fan on it and went to work. When I got home last night the temp had gone down to about 75 degrees, so roughly 24 hours after pitching. This morning...

Yeah I'm kind of bummed. I was able to score some local fresh pressed, unpasteurized cider ($$$$) and would be a bit upset if I didn't end up with good results. Fermentation is just getting underway so I will do my best to lower the temp when I get home from work.

So I've taken some time off from brewing as two kids have distracted me a little bit. Yesterday I shook the cobwebs off and decided to brew a batch of Graff. The temp in the house was 68 degrees when I pitched, and went to bed. Well it got warmer in the house than I expected overnight and...

In the world of beer brewing, which I'm more familiar with....everything I'm reading indicates that when proper sanitary techniques are observed and quality yeast and ingredients are used it shouldn't be a problem. The yeasties tend to clean up the off flavors for weeks after fermentation is...

Haven't racked it yet.....if I did it would be sitting in the secondary :D Just hanging out in the primary.

I've got my 4th batch of Graff sitting in the primary. Spring projects, general lazyness and other things have prevented me from bottling it. Generally I bottle after it sits in the primary for 3-4 weeks. I'm pushing 2 months. Am I pushing things in a bad direction? Or am I just aging...

I've never pitched on top of a yeast cake before. I have an American Wheat extract batch going right now and will be ready to be bottled in a week. Would there be any benefit to tossing a darker beer onto the yeast cake? The American Wheat was an extract kit from Northern Brewer consisting...

I'm trying to be diligent on keeping my brew in the low to mid 60's while active fermentation is going (US-05). But after all yeast eat the sugars and take a nap....how crucial is the temperature control??? Fermentis says 59-72 for US-05. My house is generally too warm at times due to heating...

I figured. BTW, I had to look up what RDWHAHB means...and Thanks! LOL JK OMG. My yeasties usually kick off between 18-24 hours no matter if I pitch direct, rehydrate, or use a starter. As I'm refining my methods I am trying to be much more strict on my temps and overlooked the yeast pitching...

I was in a hurry, my kid was screaming, and my wife was nagging. In my haste I figured I'd pitch my yeast directly onto the wort and skip rehydrating. Now I'm having second thoughts. I made a batch of Graff which is 4 gallons apple juice and 1 gallon malty wort. I used US-05 and pitched at...