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Old 10-21-2012, 01:15 AM   #1821
scorpionc53
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I went for it. My original name was Timebomb Graf, but I've renamed this batch to Hoppy Graf. And it works cause the hops will probably be balanced out by Easter!
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Old 10-21-2012, 01:16 AM   #1822
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Quote:
Originally Posted by CrackyMcZap

You could make a second batch with no hops and mix them 50/50.
My LHBS is 1.5 hours away. I would have done this if I had a closer one. A double batch, oh yeah!
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Old 10-21-2012, 01:31 AM   #1823
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Quote:
Originally Posted by scorpionc53
I went for it. My original name was Timebomb Graf, but I've renamed this batch to Hoppy Graf. And it works cause the hops will probably be balanced out by Easter!
I just did one with 40 IBUs. Not kegged yet but the sample tasted great.
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Old 10-21-2012, 02:07 PM   #1824
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Problem number 2 with my botched batch, the blowoff tube blew out sometime in the last 10 hours. I put the tube back in and taped it down. Within 1 minute it started bubbling again. I'm assuming I'm ok still?
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Old 10-21-2012, 02:25 PM   #1825
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Quote:
Originally Posted by scorpionc53
Problem number 2 with my botched batch, the blowoff tube blew out sometime in the last 10 hours. I put the tube back in and taped it down. Within 1 minute it started bubbling again. I'm assuming I'm ok still?
Your fine, RDWHAHB
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Old 10-21-2012, 03:07 PM   #1826
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Quote:
Originally Posted by DakotaRules

Your fine, RDWHAHB
Thanks. I'm gonna RDWH10HB since its football Sunday!
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Old 10-22-2012, 12:59 AM   #1827
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Originally Posted by hopbrad View Post
tasted my first bottle after 17 days in the bottle. it was decent but a little tart n dry. giving it another 2-3 weeks then popping another.
had some more this weekend, its really getting good, 5.5 weeks in the bottle now. the tartness has mellowed, and dryness has given way to some good apple notes and sweetness, almost champagney. i think the regular "3 week rule" is a little short and 5+ weeks is needed for conditioning but regardless, i am going to keep this one in my rotation and plan on busting this out for my fam and friends now and keep a 6er around for some long aging. i used t-58 as my yeast and no torrified wheat fyi. thanks for the recipe
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Old 10-22-2012, 01:47 AM   #1828
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Brewed this over the summer and let it sit in primary for a few months. No infection issues, but in my opinion this stuff is awful. I keep hoping it comes around. Does it evolve over time? For me, I'll take Apfelwein over this every time.

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Old 10-22-2012, 12:04 PM   #1829
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Going into week three in the primary..Still a layer of krausen with what looks like flakes of oatmeal. (none in recipe) Smells OK. Fermentation has slowed. Very cloudy. I used unfiltered cider, but didn't know about Pectic Enzyme. Looks a lot messier, at this stage, than any beer/ale I've done. I'm thinking time is the solution?
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Old 10-23-2012, 12:54 AM   #1830
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The is so beautiful.
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