I have seen people post about making spice teas for this but I haven't seen them post about how they turned out I was thinking of doing the same for a nice fall graff but would like to see some feedback on how it worked for everyone.
KCBigDog, I had a huge krausen with my graff using us-05.
I did too, but it seemed to take longer to get there than my beers fermented with US-05.
I was thinking about maybe 1oz, does anyone have any input on this?
So i racked off a gallon of this and threw in half a cinnamon stick, some whole all spice, and a little under a 1/4 cup of brown sugar. I was going to let it sit for around 3-4 days and remove the spices. Ive never bottle anything less than 5 gallons so i was wondering how much priming sugar to use. I was thinking about maybe 1oz, does anyone have any input on this?
Just added some more malt to mine because of a low OG - 1.032 - very different recipe to this one. It's graff now though, through and through! How fast are people generally drinking this when it's ready? I had a sneak taste today and it was fizzy from residual co2 - very peculiar.
It definitely tasted well balanced thinking about it so I'll give you that one! With an extra 500g Malt Extract in there, it should taste sweeter when it's ready. FG was 1.010 but it might not have finished fermenting, I wait until it's clear every time
Well I cracked open a few bottles after 6 weeks and the apple flavor is really starting to come through. It's pretty tart, and any over-spiciness from the hops has now mellowed out. It has definitely gotten a lot better from the initial 2 week taste test.
Unfortunately after 3 bottles, while I had a decent buzz going last night, I woke up with probably one of the worst headaches I've ever experienced. I highly recommend a couple of tylenol or aspirin and a big glass of water before you call it a night to keep from a similar fate.
Now if you'll excuse me, I have a porcelain throne I need to go bow to
Silly question: If I were to scale this to a 3G batch, do I just scale all the ingredients the same (60%)?
The only fermenter I have available to make this is a 5G carboy (really seems to hold closer to 4.5G) and would like to try this soon.
Thanks.
The torrified wheat is only for more head retention (foamier.) I have made Graff 5 times now and never used the wheat, because I can't get any and it's still delicious.
Just leave it out.
Hey Coz, does the mott's have added vitamin C? that will make it more tart. I made a cherry apple graff with cheepy juice, but after 10 months it was pretty good
Hey Coz, does the mott's have added vitamin C? that will make it more tart. I made a cherry apple graff with cheepy juice, but after 10 months it was pretty good
Strawman said:I've got a cream ale thats almost ready to rack. Any thoughts on leaving a gallon and putting the 4 gals of apple juice on that?
jblizz said:So I made this about 5 months ago and just left it to ferment. I have problably just shy of 5 gal in the carboy and and planning on putting 3gal in a keg and putting the rest in 1L swingtops.
A few questions, does this get better with age? Should I carb the keg like a normal beer? Should I bottle some without any prime?
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