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Old 06-28-2012, 11:42 PM   #1691
agentEhrman
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Jul 2011
Lincoln, NE
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Is this supposed to taste sour at ten days and 1.006??? I think mine may have gotten infected when it blew the airlock clean off the carboy.. I didn't get to it for like 8 hours and it must have been enough...


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Well, I think that you meant "oz" not "lbs"
Did you brew this from the couch on your porch?

 
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Old 06-29-2012, 12:43 AM   #1692
Clifton
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Jun 2007
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Did your apple juice have added vitamin C?



 
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Old 06-29-2012, 10:14 PM   #1693
agentEhrman
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Jul 2011
Lincoln, NE
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Nope, 100% juice.. :/
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Well, I think that you meant "oz" not "lbs"
Did you brew this from the couch on your porch?

 
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Old 06-29-2012, 10:19 PM   #1694
Clifton
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Jun 2007
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The tartness should mellow with time. 10 days is a little too early for the sour to have come from a contamination (in my opinion). Is this your first batch of Graff?

 
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Old 06-30-2012, 03:22 AM   #1695
agentEhrman
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Jul 2011
Lincoln, NE
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Quote:
Originally Posted by Clifton View Post
The tartness should mellow with time. 10 days is a little too early for the sour to have come from a contamination (in my opinion). Is this your first batch of Graff?
It is, ... I'm obviously worried about the situation with the airlock and open ferment.. I racked to secondary and lowered the temp a few degrees, but it was really sour.

BTW, thanks Clifton. I will try it again in another 10 days and report back..
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Well, I think that you meant "oz" not "lbs"
Did you brew this from the couch on your porch?

Reason: add thanks

 
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Old 07-06-2012, 01:47 AM   #1696
timmah84
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Feb 2011
Seattle, WA
Posts: 88


Just brewed this up tonight following the OP's recipe. Can't wait! It'll be one of my first kegged beer--er cider (and first cider in general.)
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Preparing: Robust Vanilla Porter
Primary: Mac and Jack Clone
Secondary: None
Kegged: None

 
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Old 07-06-2012, 03:50 AM   #1697
agentEhrman
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Jul 2011
Lincoln, NE
Posts: 332
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Quote:
Originally Posted by agentEhrman View Post

BTW, thanks Clifton. I will try it again in another 10 days and report back..

It's already tasting much better. I think it's going to be tasty, even with the open ferment
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Well, I think that you meant "oz" not "lbs"
Did you brew this from the couch on your porch?

 
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Old 07-06-2012, 10:00 AM   #1698
bk0
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Feb 2012
Los Angeles, CA
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Well my recipe turned out like underhopped beer with a little bit of tart aftertaste. 2 gal of juice doesn't seem to be enough when you have a decent grain bill too.

 
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Old 07-06-2012, 05:00 PM   #1699
Clifton
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Jun 2007
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agentEhrman, Good to hear.

bk0, give it some time. I bet the tart will mellow and the apple will come through.

 
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Old 07-06-2012, 05:03 PM   #1700
Clifton
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Jun 2007
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Quote:
Originally Posted by bk0 View Post
I just did this last night:

9.5 lbs marris otter
2 lbs crystal 80L
1 lb crystal 120L
Mashed at about 155 degs for an hour

1oz hallertau (4.4% AA) @ 60 min

Added 5 cans apple juice concentrate after wort was cooled (equal to about 2 gallons of juice).

Water to 5 gallons.

OG was at least 1.065 (maybe higher because I didn't go all out trying to mix the juice in).

Bubbling away this morning with US-05.
5 cans should be about 1.875 gallons of juice. With 3 pounds of crystal malt and Marris Otter you've got a pretty malty and sweet finishing grain bill. What was your FG?

EDIT: I just saw that you brewed this three days ago. Give it some time. It will change for the better.



 
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