pgrebus

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• Posted in thread: How to clone 'Pretty Things: Our Finest Regards' - Barleywine Ale on 03-12-2013 at 03:28 PM
  Allagash used the aformentioned technique - mashing in with the boil from a previous beer for
  one of their company competitions. The guide that told me about it mentioned that they had a
  lot of stuck ...

• Posted in thread: HomeBrewTalk 2013 Big Giveaway! on 02-08-2013 at 11:23 AM
  Wow. Just wow. Count me in

• Posted in thread: Bout to bottle. Need sanitizer! on 01-13-2013 at 04:43 PM
  For the bottles, clean and rinse, then bake in the oven. I put the bottles in and set the temp
  to 350, then turn off and let cool. For the caps, spray with rubbing alcohol and wait 30
  seconds. Spray t...

• Posted in thread: Harris regulator on 12-24-2012 at 11:15 AM
  A friend passed me an old Harris CO2 regulator. I tested it by daisy chaining with another one,
  and it doesn't hold pressure. No model number, marked "made in USA", brass body. Any
  suggestions?

• Posted in thread: New way to control Pellet Hop gunk! on 12-14-2012 at 07:47 PM
  Man...I do this a lot....inventing things that have already been invented. If only I had a time
  machine......I already invented that

• Posted in thread: Repriming bottled beer...? on 12-06-2012 at 06:38 PM
  Contamination may be a small risk, but oxidation won't be.

• Posted in thread: 1.25 qt/lb or 1.5 qt/lb?? on 12-06-2012 at 06:31 PM
  I've been reading about overnight mashes. The word on the street is to use 1.75. I suspect this
  is driven by thermodynamics (keeping the mash hot) rather than fermentation, though.

• Posted in thread: Which dry yeast is best for warmer temps on 12-05-2012 at 09:19 PM
  Belgian yeasts tend to have higher fermentation temps. However, fermentation is exothermic, so
  even if the ambient is 72, the beer will heat up beyond that (per freisste's comment).

• Posted in thread: Berliner Weiss on 11-20-2012 at 02:56 PM
  To get a strong lacto yeast strain without adding yeast, you would need to do an extended mash
  with un-milled grains. The lacto is naturally occurring.

• Posted in thread: Berliner Weiss on 11-19-2012 at 09:08 PM
  This should indeed be a low ABV beer, and carbonated higher than an ale - it is the original
  champagne of beers.