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Old 03-24-2013, 09:47 PM   #71
grhsgomer
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Feb 2013
mesa, az
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Quote:
Originally Posted by hunter_la5 View Post
The recipe calls for a total of 60 minutes of boiling time. Therefore, once you bring the wort to a boil, you would add both @60 hop additions, and set your timer for one hour. Then when there are 20 minutes remaining, add the @20 hops.
great thank you going to start this this weekend can't wait

 
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Old 05-21-2013, 06:29 PM   #72
grhsgomer
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Feb 2013
mesa, az
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just tried my first few bottle of this and I think I found my new favorite beer.

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Old 08-02-2013, 01:25 AM   #73
greencoat
 
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Jun 2009
Dayton, OH
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Originally Posted by grhsgomer View Post
just tried my first few bottle of this and I think I found my new favorite beer.
<3

I need to revisit this sucker!
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Old 08-29-2013, 09:34 PM   #74
d_san06
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Aug 2013
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Does anybody know why I can't use apple cider and I have to use apple juice? Or is this just a myth?

 
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Old 08-30-2013, 01:03 PM   #75
Marmike600
 
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Apr 2012
Manassas, Virginia
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Quote:
Originally Posted by d_san06 View Post
Does anybody know why I can't use apple cider and I have to use apple juice? Or is this just a myth?
That sir, is a myth. I used cider to great effect. Some say that cider will make it cloudy forever. Meh. Mine is pitch black. You couldnt see thru it if you had a spotlight. If you are in fact worried about cloudy, just treat it with some irish moss or something similar.
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Old 09-05-2013, 10:41 AM   #76
collycreekbrewer
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Apr 2013
Posts: 34

Hey guys I brewed this a week ago. The apple juice I used had ascorbic acid in it. It bubbled a few days then stopped. Most of my other beers bubbled for at least 7 days. 2 or 3 days of rapid fermentation and bubbling then very slow and steady but it appears my graff has just stopped all the way. Should I pitch more yeast or just be patient and see what happens

 
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Old 09-05-2013, 02:49 PM   #77
hunter_la5
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Jul 2012
New Braunfels, Texas
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Did you take a gravity reading? Kinda hard to answer your question without knowing the OG and current SG.

As always, bubbling is not generally considered to be a reliable way of judging fermentation. The best way to tell is gravity readings.
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Old 04-16-2014, 03:17 PM   #78
yesferro
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Mar 2014
Tupelo, MS
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Originally Posted by Bradinator View Post
I got around to bottling it today and had a half-pint extra so I tossed it in the fridge and enjoyed it flat, but cold. Got to say its a little on the sour side right now, but still very tasty. I imagine with at least a few days in the bottles its going to be good. I cannot wait for the long weekend!
So glad the sourness gets mentioned by several people here, I enjoy a sour, I really enjoyed the flat graff I bottled last Friday but I did wonder if something went wrong.

I added some Welches Raspberry Apple concentrate going into secondary, stuck with the rest of the original recipe. Forgot to do a reading on it though.

 
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Old 12-03-2014, 05:24 PM   #79
howamidriving
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Apr 2014
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Brewed this back in October and finally got around to bottling it last night (I really tend to put of bottling for way longer than I should). Gotta say i'm really excited about this one. This was the first beer that I actually sat and drank the leftover glass instead of just taking a couple sips and dumping it.

I used apple cider instead of juice and the apple flavor isn't as forward as I was hoping, but it's still very good. I'll probably do this one again at some point but I may cut down on the smoked malt a little.

I was also thinking that setting aside a gallon of this to sour could be an interesting experiment. I was in Wisconsin over the holiday and had some New Glaurus Serendipity which had a nice apple flavor and thought something like this could be pretty similar.

 
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Old 01-09-2015, 03:10 AM   #80
Rowdy50
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Oct 2014
Orlando, FL
Posts: 34
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n00b question alert! Would like to brew this up this weekend.

Do you steep the grains first, then sparge, then add LME, then boil for 60min? If so, what volumes and temperatures and times? Or do you just throw the whole thing in the boil?

 
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