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Old 09-23-2012, 10:19 PM   #1781
S3NTYN3L
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May 2012
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I didn't.
Well, I did, but only if you count using straight cider to sweeten a bit.


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Old 09-24-2012, 04:33 AM   #1782
Shooter
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Quote:
Originally Posted by mike_in_ak View Post
Too many pages to search through, not in OP: when bottling, do you use priming sugar? I assume yes.
Yes, that will work.


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Old 09-24-2012, 04:35 AM   #1783
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Almaigan Brewing Co.
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Just watched the Brewing TV episode, good stuff. I'm going to have to make another batch soon. I might also need to try the Gunslinger's Graff version. I remember when that was first being discussed, but I've always stuck more towards the Brandon O recipe.
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Old 09-25-2012, 07:37 PM   #1784
timmah84
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Feb 2011
Seattle, WA
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Just made a 5 gallon batch of Graff again for a Halloween party -- hope its drinkable by then

I used dark amber extract instead of light, 120L Crystal, and used about .6 oz of Fuggle (4%AA). I used the fresh pressed filtered apple juice from Costco.

I initially made a batch a few months ago. It was kind of a disaster. I went on vacation right after making it and wasn't thinking about the temperature, or the violent fermentation. Long story short, it blew the airlock off and was way too high in temp for about 4 days. I bottled it anyways, and it is currently sitting in storage, maybe one day it'll taste OK. I also used unfiltered Costco cider for it.
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Old 09-25-2012, 07:46 PM   #1785
atimmerman88
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Feb 2012
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Quote:
Originally Posted by zandrsn View Post
Gonna be brewing up a 5 gallon batch this weekend with fresh pressed Ontario apple juice!
Going back a few, 9, months

How'd this turn out with the fresh cider??

The harvest is in full swing in the central US and I can press out 5 gallons of cider in a couple hours, thinking this might be a fun recipe to try with fresh.

Wondering if it's necessary to zap the natural yeasties with camden
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Old 09-26-2012, 01:59 PM   #1786
Paquitin
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Oct 2011
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Just made a batch of it this past Sunday. Original recipe for the exception of using Apple Cider that was flash pasteurized. I had no airlock movement on Sunday or Monday. Tuesday morning there was some, by the end of the day airlock was bubbling every 15 seconds. This morning it slowed down to a bubble every 30 seconds. I am fermenting around 68F and I use one packet of S4 yeast for a 5 gal batch. OG was 1.058. Is this normal, did I not pitch enough yeast? I have some yeast energizer that I can add to try to get the fermentation going.

 
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Old 09-28-2012, 05:42 PM   #1787
hopsalot
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Sep 2007
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way to go Brandon_O, you're famous, Episode 68 How to Make Graf

http://www.northernbrewer.com/brewingtv/
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Old 09-28-2012, 09:34 PM   #1788
MacrosNZ
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Mar 2012
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Going to try a dark one next. Store bought juice and Nottingham again but chocolate malt instead of crystal and dark malt extract.

 
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Old 09-29-2012, 12:42 AM   #1789
Clifton
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Jun 2007
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Quote:
Originally Posted by MacrosNZ View Post
Going to try a dark one next. Store bought juice and Nottingham again but chocolate malt instead of crystal and dark malt extract.
I think without the crystal malt it may be too dry especially with the dark malt extract and chocolate malt.

Have you seen this?

http://www.homebrewtalk.com/f78/guns...-graff-147726/

Reason: Punctuation

 
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Old 09-29-2012, 10:56 PM   #1790
Clifton
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Jun 2007
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Quote:
Originally Posted by S3NTYN3L View Post
I ended up racking one batch and backsweetening and bottling the other.
The 1.003 was the one that got sweetened and bottled.
I brought the FG up to about 1.01.

Now I'm just hoping I don't get gushers from over-carbing.
I am doing the plastic soda bottle thing so, here's to hoping... (the posts I saw talking about three hour carbonation are a little unnerving to me)...



EDIT:

Well, I pasteurized today.
Test bottle was ever so slightly over-carbed after about 20 hours.
I cracked it open and it foamed up about half an inch out of/over the cap.
Hopefully the actual bottles will be a bit calmer after a few weeks conditioning and chilling.
I'm just waiting for them to hit room temp before storing them in the fridge...
Ffarg finishes at about 1.010 without back sweetening, pasteurizing, etc.

BTW, my batches of Graff finished at 1.000 and 1.004. It was too dry and tart for me. That is why I came up with Ffarg.



 
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