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11-24-2014 4:22 PM

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  • Pete Grebus
  • AHA
  • Berliner Weisse
  • Flanders Red Ale
  • Czech pils with spanish cedar and Cascade dry hopsrnDeschutes Jubelale clone
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  • Posted in thread: Spike Brewing 20 Gallon Sight Glass Kettle Giveaway! on 02-25-2015 at 04:01 PM
    I'm in

  • Posted in thread: ElectricBrewingSupply 30A BCS Control Panel Giveaway! on 10-20-2014 at 02:56 PM
    Like Bob Dylan, I would also like to go electric.Pete

  • Posted in thread: Soured IPA? on 12-24-2013 at 08:00 PM
    I have a DIPA that I dry hopped with 1/4 oz chinook (among others), and the chinook dominates
    to the extent that the beer is acrid. I was thinking of de-carbonating it (I dry hopped in
    keg), and aging...

  • Posted in thread: Cider fermentation on 11-28-2013 at 06:15 PM
    cider flavoring? Is this a kit? Share the recipe.

  • Posted in thread: Ratios on 11-28-2013 at 06:14 PM
    Difficult to answer such a broad question. Style dictates a lot. But, roughly 12-25 lbs of
    grain, 1-16 oz hops, 9 gallons of water, 1 yeast starter.

  • Posted in thread: Total Noob with Temperature Problems on 11-28-2013 at 06:12 PM
    Yes, the most active fermentation is within a few days, with a few weeks (or more) to finish
    up. Take gravity readings a few days apart, and when they stabilize, it's done. IMHO, not worth
    the effort ...

  • Posted in thread: Total Noob with Temperature Problems on 11-27-2013 at 01:23 AM
    No good way to "fix" this one. You could try blending with another beer. You may see efficiency
    fall with high gravity beers, though.

  • Posted in thread: Re-using yeast from primary ? on 10-02-2013 at 04:06 PM
    Interesting stuff - thanks for the info. I had no idea there was a yeast-washing conspiracy. I
    wonder where this advice originated. I'll have to consult a Yeast Lord[ame]

  • Posted in thread: Re-using yeast from primary ? on 10-02-2013 at 12:17 AM
    this is not true. it seems to make sense, get the old dirty stuff out, but in reality wastes
    yeast since you wash out dead and live yeast and gives contaminants a chance to slip into your
    beer. if the...

  • Posted in thread: Tart Of Darkness by The Brewery on 09-30-2013 at 07:32 PM
    I suppose it's an acquired taste, but Tart of Darkness is a great beer. You might need to train
    your palette for sours. Maybe start with a fruit lambic, which balances the sour with the


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