Search results

Hello everyone! It's been a while but I've got the bug in me to get brewing again. I've made many batches of Graff using Brandon O's recipe and it has all turned out great. I'm thinking of making a batch with a twist for a vacation this coming July. Imperial Summer Graff!!!! I'd...

I just transferred a batch of Imperial Graff to the secondary. The OG was 1.080 and I figured I'd brew another batch and pitch it right onto the yeast cake. The first batch was on in a primary for 4 weeks. I realize that's a little too long but the temps were cool and I've got kids...so it...

I so brewed some Graff late September and life and kids got in the way, so I haven't had a chance to bottle it until recently. Its been sitting on the yeast cake for almost three months (whoops). There is something in my carboy that I've never seen before and I'm not sure if its an infection...

As the title suggests, I have a question about the potential benefits or problems of combining yeast strains. I am brewing a Graff/Apfelwein hybrid and have an idea. To 5 gallons of fresh pressed cider I am adding 2lbs brown sugar and a half gallon of Amber LME, and 1lb light DME. Often times...

So I've taken some time off from brewing as two kids have distracted me a little bit. Yesterday I shook the cobwebs off and decided to brew a batch of Graff. The temp in the house was 68 degrees when I pitched, and went to bed. Well it got warmer in the house than I expected overnight and...

I've got my 4th batch of Graff sitting in the primary. Spring projects, general lazyness and other things have prevented me from bottling it. Generally I bottle after it sits in the primary for 3-4 weeks. I'm pushing 2 months. Am I pushing things in a bad direction? Or am I just aging...

I've never pitched on top of a yeast cake before. I have an American Wheat extract batch going right now and will be ready to be bottled in a week. Would there be any benefit to tossing a darker beer onto the yeast cake? The American Wheat was an extract kit from Northern Brewer consisting...

I'm trying to be diligent on keeping my brew in the low to mid 60's while active fermentation is going (US-05). But after all yeast eat the sugars and take a nap....how crucial is the temperature control??? Fermentis says 59-72 for US-05. My house is generally too warm at times due to heating...

I was in a hurry, my kid was screaming, and my wife was nagging. In my haste I figured I'd pitch my yeast directly onto the wort and skip rehydrating. Now I'm having second thoughts. I made a batch of Graff which is 4 gallons apple juice and 1 gallon malty wort. I used US-05 and pitched at...

So I have vacation coming up in May in which I'll be driving down to Virginia from MA with my family. I'll be bringing my own beer, probably a case or two. I've never come up with my own recipe, I've just stuck with the LHBS or Northern Brewer kits. We'll be deep in the country and will be...

I had the mother of all blowouts a few batches ago and decided to try some FermCap-S. I've now done 3 batches using the FermCap but it doesn't seem to be preventing blowouts at all. I'm an extract brewer so I normally do 3-3.5 Gallon boils for a 5 gallon batch. I put 10 drops in right...

I've got some stubborn tubing. Long story short I never really cleaned my vinyl lines after use...I just rinsed them in hot water and soaked them in Star San. I brewed in a part of the house that gets alot of sunlight for the first time and realized how stained my lines were! Stained lines...

I brewed a Graff and am experiencing a rubbing alcohol taste. Conventional knowledge says that rubbing alcohol aftertaste is usually caused by fusel alcohol caused by too high a fermentation temp. I'm pretty diligent in my temperatures during the active part of fermentation so I am not convinced...

The "Why does my beer taste like rubbing alcohol" threads are many, but I've got a twist....I don't think my brew got too warm. I brewed a Graff and am experiencing a rubbing alcohol taste. Conventional knowledge says that rubbing alcohol aftertaste is usually caused by fusel alcohol caused by...

Up until now I've done my extract boils indoors with an electric stove....TAKES FOREVER!!!! I've always left the cover on slightly, but loose, to decrease the time to boil. I now know about DMS and won't be doing that anymore. But I always left the lid on to prevent contamination while the...

So I fell off the brewing wagon for a little while. Two and a half years ago I started brewing and was loving every minute of it. My son was born 14 months ago and I stopped brewing altogether. Damn kids! Pure laziness. Between diaper duty, working 50hrs per week, repairing a 115 year old...

Just like the title says.....I left a Guinness dry stout clone in my primary for about 3 months. The OG was 1.045 if I remember correctly and fermentation was kept in the 66-68 degree range. After about 3 days I put it in the basement which is a pretty constant 52-56 degrees and its been...

Copper-ly? Wooops...... It hasn't happened to me on one of my own batches but on a number of occasions I've bought some beer that has a funny taste. It has a faint hint of copper or minerals, maybe even iron? The closest thing I can think of is if you licked a penny or your own blood...

So I had my first boil over! :drunk: Took my eye off the kettle for two seconds and the next thing I know I'm dragging the stove away from the wall to clean up the caramel stickyness that is now all over the place. Anyways...it has been recomended that I use FermCap to prevent boil overs...

So I brewed my first Graff last night and made some boo boos. First off, electric stoves suck at regulating temperatures and boil overs are messy. :cross: My story here.... https://www.homebrewtalk.com/f39/my-graff-story-how-not-brew-like-rookie-275594/#post3405940 Anywho, I made a few...