Brewsterguy
Well-Known Member
Hi everybody,
i am in the process of making my 1st graf, and right at the start i managed to screw it up a bit.
my recipe:
1kg extra light dme muntons
350g steep 30l caramalt
200g steep carapils
9 IBU with some bittering hops
2.4 Liter of apple concentrate (this is where i fked it up) post-boil added
topped up with pre-boiled and then frozen water till 20C
total of 16 Liter batch, aerated by strong shaking
half teaspoon of springferm
expected OG was 1.058, when it was actually 1.082
i ended up realizing that 2.4 liter with 70 brix, and a heavier than water density is too much sugar.
I diluted a bit to 1.072 and pitched my yeast us-05
its been a week, its down to 1.02 and not bubbling. it should finish at 1.002. readings 3 days in a row are stuck. taste is very sweetish and tarty. I am going to rack to secondary, and already in the process of making a new us05 starter. the thing is, this taste test Ive done is making me think maybe its not worth doing.
any one with experience with graf knows if tartiness will go away?
assuming I manage to re-start the yeast, will i need more springferm? is there a large difference from 1.02 to 1.002?
I am considering just chucking and restarting, as its so tarty right now its down right vinegary. not sure if its gonna go away or not, guess im gonna use a new type of concentrate for next batch.
i am in the process of making my 1st graf, and right at the start i managed to screw it up a bit.
my recipe:
1kg extra light dme muntons
350g steep 30l caramalt
200g steep carapils
9 IBU with some bittering hops
2.4 Liter of apple concentrate (this is where i fked it up) post-boil added
topped up with pre-boiled and then frozen water till 20C
total of 16 Liter batch, aerated by strong shaking
half teaspoon of springferm
expected OG was 1.058, when it was actually 1.082
i ended up realizing that 2.4 liter with 70 brix, and a heavier than water density is too much sugar.
I diluted a bit to 1.072 and pitched my yeast us-05
its been a week, its down to 1.02 and not bubbling. it should finish at 1.002. readings 3 days in a row are stuck. taste is very sweetish and tarty. I am going to rack to secondary, and already in the process of making a new us05 starter. the thing is, this taste test Ive done is making me think maybe its not worth doing.
any one with experience with graf knows if tartiness will go away?
assuming I manage to re-start the yeast, will i need more springferm? is there a large difference from 1.02 to 1.002?
I am considering just chucking and restarting, as its so tarty right now its down right vinegary. not sure if its gonna go away or not, guess im gonna use a new type of concentrate for next batch.