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Old 02-19-2013, 04:57 AM   #2051
MSU_BREW
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Quote:
Originally Posted by LeverTime View Post
I don't want to freak you out, but I used S05 in my most recent batch at an ambient temp of ~60 degrees, and the five gallon batch blew the airlock off the 6.5 gallon carboy it was fermenting in. You may want to consider a blowoff tube.
Thanks for the heads up, 05 was for my IPA but I'm okay there. I'm currently using 04 for the graff. I decided to rig a blow off just in case, don't want to come home to a mess.
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Old 02-19-2013, 05:49 AM   #2052
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While watching the Brewing TV episode on Graf and drinking a home brewed sour Saison, I thought "This tastes really tart and apple-like (probably primed the ole brain with the content of the video, but what the hell), I wonder what it would taste like if I mixed my Apfelwein and Bretted Saison... WOW!!! So good, so complex and rich, so dry and refreshing. The tartness of the beer is a perfect complement to the dry apple character of the cider. I will have to try to replicate this as a graf recipe. I'll try to ferment it together, but even as a blended drink this is phenomenal!
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"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
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Old 02-19-2013, 05:52 AM   #2053
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Pics of my sour graf concoction...any ideas for names?

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Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
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Old 02-19-2013, 11:45 AM   #2054
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Originally Posted by MSU_BREW View Post
Looks like I'm at 65 ambient, I can't check the fermenting temp just yet as I need another LCD thermometer. I ended up adding the tube from my siphon to the carboy bung to rig a blow off tube just to be safe.
You can also take the center out of the 3 peice air lock and put the tubing on the post inside.
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Old 02-19-2013, 08:31 PM   #2055
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Quote:
Originally Posted by BrewerBear View Post
You can also take the center out of the 3 peice air lock and put the tubing on the post inside.
Thanks for the tip, after setting up the blow off tube last night I saw another post using the airlock piece.
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Old 02-20-2013, 03:33 PM   #2056
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Just brewed a Graf up on Saturday. Brewed a 50/50 for 60 min as follows

Wort:
2.5 Gallons H2O - Heat to 160 degrees

Steep the following grains for 30 min:
8 oz Crystal 120
16 oz Crystal 60
4 oz Chocolate Malt
4 oz Cara Pils

Bring to a boil and add:
3 lbs Dark DME
1 oz Saaz 4.0 AA - 60 min
1 warfloc - 5 min

Crash cool to 70 degrees

In carboy or BB pour sterilized cider (the containers), we used 2.5 Gallons Zeiglers All Natural Apple Cider no additives

Add wort to cider

Mix

Add yeast, we used Saf-04 Dry Yeast

Our plan is 30 days in the primary

And bottle ferment for an additional 75 - 90 days

And we'll take it from there

We're looking forward to the ride!
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Old 02-21-2013, 03:17 AM   #2057
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Made a batch tonight... 2.5gl worth... Now I know why you guys use DME and steep the grains. Boiling down to a decent gravity is not all that much fun. Ended up with a half gallon of 1.100 and after mixing it was 1.054. I used the extra leftover grain I had laying around, two row, munich, white wheat malt, flaked wheat, C40 and C80. Pitched on S-04, so now we wait.
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Old 02-21-2013, 11:54 AM   #2058
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Quote:
Originally Posted by woknblues View Post
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
S-05 in each carboy
So I am about 3 weeks into the ferment... I pulled off a sample to taste. Seems pretty dry and a little harsh at this point. My gravity is at 1.023 from an OG of 1.065. Seems to be going a bit slow..
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Old 02-21-2013, 01:03 PM   #2059
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Quote:
Originally Posted by woknblues

So I am about 3 weeks into the ferment... I pulled off a sample to taste. Seems pretty dry and a little harsh at this point. My gravity is at 1.023 from an OG of 1.065. Seems to be going a bit slow..
From everything I've read .. Slow and steady wins the race with this brew ... Well and a bit of patience too
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Old 02-22-2013, 01:54 AM   #2060
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Default what is this going to be like?


I made a high gravity cider with 5 gallons of store bought aj , 2 vpounds of light brown sugar, 1 pound white sugar, 4 tbls of cinnamon, and dry pitched champagne yeast.
The airlock was bubbling good for three days when i got the urge to boil up 3.3 pounds of hopped dark lme.I let it cool to the same temp as the cider and in it went. that was 4 days ago and it is still going strong.
Is this going to be drinkable?
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