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Old 01-31-2013, 12:07 AM   #1981
elroddj
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Jul 2012
houston, texas
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Tried my hand at making graff today. Got 2 lbs extra light DME, .5 lb crystal 120, and 2oz torrified wheat from my local homebrew shop. Got 2 gallons of cider and 2 gallons of apple juice from Target, just their store brand stuff. Used .5oz of US Fuggles and fermented it with Lallemand BRY-97. Never used dry yeast before but i just threw it in when I got the temp down to what I wanted. So far, it's really dark. Much darker than I thought it would be. I'm actually wondering if they gave me chocolate malt instead of crystal 120. I guess I'll see. Currently fermenting at 66 degrees in a water bath. I'll let you know how it turns out.
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Old 01-31-2013, 02:22 PM   #1982
Oldskooler
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Nov 2012
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New brewer: I want to try this recipe today. However I can only store it in an area that is 74. Will this cause me problems?
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Old 01-31-2013, 02:27 PM   #1983
timcadieux
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May 2011
Ottawa, Ontario
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Quote:
Originally Posted by timcadieux View Post
Somehow I haven't seen this addressed yet. During the boil I lost a full 1liter. That means I ended up with 18l instead of 19, did I miss a step? I ended with an OG 1.169!!
Bump since I didn't get answer on this.
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Old 01-31-2013, 02:38 PM   #1984
SilverZero
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Sep 2011
Bend, OR
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Quote:
Originally Posted by Oldskooler
New brewer: I want to try this recipe today. However I can only store it in an area that is 74. Will this cause me problems?
Can you set up a swamp cooler / water bath with ice jugs? If not, go with a temperature-resistant yeast. I'd use Notty, but I use that for everything.

 
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Old 01-31-2013, 02:49 PM   #1985
LeverTime
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Apr 2010
Philadelphia, PA
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Quote:
Originally Posted by Oldskooler View Post
New brewer: I want to try this recipe today. However I can only store it in an area that is 74. Will this cause me problems?
That's a little high, but if that's the best you can do, that's the best you can do.

You could try to set up a swamp cooler for a better fermentation temperature.

 
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Old 01-31-2013, 08:41 PM   #1986
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I was going to use Notty, and I guess I'll have to figure someway to cool it down about 10 degrees. Thanks guys for the quick reply.
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Old 01-31-2013, 11:01 PM   #1987
woknblues
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Sep 2011
Albuquerque, New Mexico
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I just picked up my grain bill, going to brew this tomorrow for a ten gallon batch.

6lb two row
1lb special b
4 oz honey malt
4 oz flaked wheat
8 oz carapils
1 oz us fuggles

I really want some body, residual sweetness and head retention here....

+8 gallons of sam's club AJ

Poured onto safeale-04 cakes... I will do one up as quick as the recipe calls for , the other will bulk age.

 
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Old 02-01-2013, 01:24 AM   #1988
woknblues
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Sep 2011
Albuquerque, New Mexico
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Quote:
Originally Posted by timcadieux View Post
Bump since I didn't get answer on this.
In my experience, the amount of boil off depends a lot on the size of your pot, temp/humidity/elevation of your surroundings, and just "how vigorous" your boil was. If you were using grains, you also need to account for absorption.

 
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Old 02-01-2013, 02:02 AM   #1989
hopmonster2189
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Mar 2012
Anacortes, Washington
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Quote:
Originally Posted by timcadieux
Somehow I haven't seen this addressed yet. During the boil I lost a full 1liter. That means I need up with 18l instead of 19, did I miss a step? I ended with an OG 1.169!!
OG of 1.169 for the 1 gal boil or of the 18 liters? That is a massive OG, 4 gal of cider should be around 1.050-1.070 or something. if DME contributes 43 pts/lb/gal, the 1 gal boil would have a gravity of around 1.086 correct? So combing 4 gal of 1.060 with one gal of 1.086 would result with something in between those correct? still learning so please correct me if Im wrong. Was the reading from hydrometer or refractometer?

 
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Old 02-01-2013, 05:08 PM   #1990
BBQB
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Feb 2012
West Chester, PA
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Ok, what did I do wrong? I followed the recipe as it was posted at the beginning of the thread. For juice I used cider from a local farm. I fermented for a couple of weeks and then kegged it. It been in fridge under Co2 for about a week now. I realize I might need to be a little patient but I must say it looks terrible and is currently undrinkable. Do you think my problem is that I used cider rather than juice from the grocery store? It just looks like poo in a glass! And it tastes just awful. Sort of a mix between a bad beer and apple juice.
I wont dump it for at least a month or so but was wondering if I should start another batch using normal juice. Any thoughts?

 
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