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Old 10-24-2011, 12:55 AM   #1501
onipar
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May 2011
Tannersville, PA
Posts: 1,218
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Quote:
Originally Posted by PortlandPatrick View Post
Good question, I wonder what other folks prefer, too. I like it straight out of the fridge.
I like it best after it warms a tad from the fridge. Honestly, as I drank the flat, warm sample, I told my brother I could drink the stuff that way it's so good.



 
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Old 10-24-2011, 01:53 AM   #1502
PortlandPatrick
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May 2010
Portland, Maine
Posts: 124
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Quote:
Originally Posted by onipar View Post
I like it best after it warms a tad from the fridge. Honestly, as I drank the flat, warm sample, I told my brother I could drink the stuff that way it's so good.
I had (and really enjoyed) a pint of it at 65 degrees (and uncarbonated) today when I took a large gravity sample... clearly I don't stick by my "straight from the fridge" statement.



 
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Old 10-25-2011, 05:00 AM   #1503
Tbnguy
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Jul 2011
McHenry, Illinois
Posts: 50


I am very new to brewing (3 batches so far) so forgive me if this is a stupid question. I've read almost all 100 pages of this thread and can't remember if I saw this. I just brewed this tonight and can't wait to try it! My question is when I am bottling in a couple weeks, do I just use regular priming sugar like I have for the past 3 ale kits I brewed?

 
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Old 10-25-2011, 05:10 AM   #1504
CA-LT1
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Mar 2010
San Jose, CA
Posts: 148
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@Tbnguy: yes!

 
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Old 10-25-2011, 09:06 PM   #1505
HIbrew
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Apr 2010
Haverhill, MA
Posts: 21

Looked in on my graff again today. I took a full hydrometer sample and it settled out at 1.1018. I drank the sample after, and I like where it ended up a lot. I'd like to try doing this with other juices, basically whatever is on sale at the local BJ's. Anyone done any experimenting with other malt based fruit juice fermentations?

I really think the suggestion I read somewhere to begin fermentation with just wort and then add in juice as the fermentation slows has a lot of merit with this method to get more of the fruit character in the final drink.
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Old 10-25-2011, 09:49 PM   #1506
spazzy
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Jul 2011
Oshkosh, WI
Posts: 94
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Hey guys two quick questions. I am planning on making 3.5 gallons due to the amount of bottles I have.

1. I am going to use safale 05. Will pitching the entire packet be overpitching?

2. Per my calculations to 3.5 gallons the recipe calls for 1.4 lbs DME, what happens if i go with 1 lb? Or is there a way to use LME? as my local homebrew shop pours it by the pound

 
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Old 10-26-2011, 12:31 AM   #1507
HIbrew
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Apr 2010
Haverhill, MA
Posts: 21

Spazzy:

1. I am not sure what cell count your Safale US-05 would have per packet, but I pitched a full packet of Safale S-04 into my Graff and it is fine. Don't worry, relax and have a homebrew.

2. I would use more DME rather than less when I brew up my next batch. More body and more fermentables. Then again, you could buy two pounds and then make the recipe as you calculated and use the left over 0.6 lbs to make yeast starter or canned wort or culture plates, etc... The list goes on and on.
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Old 10-26-2011, 02:18 AM   #1508
Clifton
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Jun 2007
Posts: 691
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Use 1.75lbs LME. Most DME is 45 points per gallon. Most LME is 36 ppg. Therefore it is a 4 to 5 ratio. 1 pound DME is 1.25 LME. 1 pound LME is .8 DME. This isn't 100% correct all of the time but is close enough for most brands.
RDWHAHB.

 
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Old 10-26-2011, 10:31 PM   #1509
MrOH
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Sep 2011
Philadelphia, PA
Posts: 175
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Just brewed an adjusted version today, can't wait to try it.

5gal cider
1# 60L crystal malt
3.3# briess amber lme
1oz spalt (5%AA)
S-04 yeast

OG 1.065

Going to try to keep it in the low 60s during fermentation.

 
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Old 10-28-2011, 01:42 AM   #1510
Clifton
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Jun 2007
Posts: 691
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MrOH, sounds delicious. I'm going to be doing a variant myself. Let us know how yours turns out.



 
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