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Old 07-20-2009, 06:46 PM   #121
CorporateCrumb
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May 2009
Atlanta
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I brewed up 5 gallons of this on Saturday, as per the original recipe. Man, this was fermenting like crazy within 24 hours. Fermenting really hot as well. I am using a swamp cooler so hopefully I will keep it in the 60-70 range, but has anyone noticed any adverse effects from fermenting on the higher end of the range (70-75)?



 
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Old 07-22-2009, 12:52 AM   #122
MrBeetle
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Jun 2009
Kenosha, WI
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I used -05 yeast, and it tasted good to me fermenting at 70-72. May have even hit 74, that was before I stuck a thermometer on it (Was my first batch)



 
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Old 07-22-2009, 05:37 AM   #123
EricCSU
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Jun 2008
Austin, TX
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Does anyone have a picture of the finished product?
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Old 07-22-2009, 02:06 PM   #124
CorporateCrumb
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May 2009
Atlanta
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Yes, Graff porn please.

 
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Old 07-23-2009, 12:53 AM   #125
mcrandello
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May 2009
orlando, Florida
Posts: 7

Quote:
Originally Posted by CorporateCrumb View Post
Yes, Graff porn please.
All I gots is a couple of pics from bottling.


According to the rooftop brew page I'm just under 8%, w00t.


Racking off for priming/bottling. FTR the orange buckets are only for transfer/sanitizing. I went to secondary after the airlock stopped going (about 3 days) because it had all sorts of fun stuff on the bottom and a protein ring or whatever that is on top.

 
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Old 07-23-2009, 02:04 AM   #126
Brandon O
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Tempe
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Quote:
Originally Posted by EricCSU View Post
Does anyone have a picture of the finished product?
there is a thread called "best cider ever" I posted my final product. Or you could look in my picture gallery

 
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Old 07-23-2009, 08:23 PM   #127
wscott823
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May 2009
Baltimore, Maryland
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This stuff looks really good and sounds delicious. I'm making 10 gal this weekend in 2 fermenters. One will have an addition of 1 lb dried sour cherries and the other 1 lb clover honey. Hopefully it won't ruin what you've started as a good recipe Brandon
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Old 07-23-2009, 08:32 PM   #128
AZ_IPA
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be sure to add your total's here...

we're on pace to catch Apfelwein in a decade or so

http://www.homebrewtalk.com/f32/how-...n-made-127767/

 
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Old 07-25-2009, 04:32 AM   #129
Brandon O
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Quote:
Originally Posted by wscott823 View Post
This stuff looks really good and sounds delicious. I'm making 10 gal this weekend in 2 fermenters. One will have an addition of 1 lb dried sour cherries and the other 1 lb clover honey. Hopefully it won't ruin what you've started as a good recipe Brandon
Killer, i bet they will be great. Let me know how they turn out.

 
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Old 07-26-2009, 05:10 PM   #130
jeansberg
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Mar 2009
Vasa, Finland
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I just tried a warm bottle after just two days of priming. It's already carbonated! And good!

It is also almost black, because of the dark LME I used. I must say I'm pleasantly surprised and can't wait to try some more after a couple of weeks.


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