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Search: Posts Made By: pgrebus
Forum: Recipes/Ingredients 12-24-2013, 07:00 PM
Replies: 9
Views: 526
Posted By pgrebus
I have a DIPA that I dry hopped with 1/4 oz...

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...
Forum: Cider Forum 11-28-2013, 05:15 PM
Replies: 3
Views: 210
Posted By pgrebus
cider flavoring? Is this a kit? Share the...

cider flavoring? Is this a kit? Share the recipe.
Forum: Fermentation & Yeast 11-28-2013, 05:14 PM
Replies: 2
Views: 147
Posted By pgrebus
Difficult to answer such a broad question. Style...

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.
Forum: Beginners Beer Brewing Forum 11-28-2013, 05:12 PM
Replies: 10
Views: 808
Posted By pgrebus
Yes, the most active fermentation is within a few...

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...
Forum: Beginners Beer Brewing Forum 11-27-2013, 12:23 AM
Replies: 10
Views: 808
Posted By pgrebus
No good way to "fix" this one. You could try...

No good way to "fix" this one. You could try blending with another beer.

You may see efficiency fall with high gravity beers, though.
Forum: Fermentation & Yeast 10-02-2013, 04:06 PM
Replies: 14
Views: 711
Posted By pgrebus
Interesting stuff - thanks for the info. I had...

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
...
Forum: Fermentation & Yeast 10-02-2013, 12:17 AM
Replies: 14
Views: 711
Posted By pgrebus
BYO magazine's last issue doesn't agree. Got any...

BYO magazine's last issue doesn't agree. Got any facts?
Forum: General Beer Discussion 09-30-2013, 07:32 PM
Replies: 10
Views: 931
Posted By pgrebus
I suppose it's an acquired taste, but Tart of...

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 sweet.
Forum: Fermentation & Yeast 09-30-2013, 07:30 PM
Replies: 14
Views: 711
Posted By pgrebus
The reason to wash the yeast is to get rid of...

The reason to wash the yeast is to get rid of trub, which will cause off flavors, and get rid of dead yeast cells. Pitching onto these can cause off flavors. Best to have the new beer ready to go...
Forum: Fermentation & Yeast 09-29-2013, 02:58 AM
Replies: 14
Views: 711
Posted By pgrebus
You should wash the yeast first.

You should wash the yeast first.
Forum: Beginners Beer Brewing Forum 09-04-2013, 03:07 AM
Replies: 10
Views: 260
Posted By pgrebus
Shake the beer to resuspend the yeast.

Shake the beer to resuspend the yeast.
Forum: Equipment/Sanitation 09-04-2013, 03:05 AM
Replies: 8
Views: 424
Posted By pgrebus
Switch to 22s. Rinse after use, soak in oxy...

Switch to 22s. Rinse after use, soak in oxy cleaner, rack dry.
Forum: Fermentation & Yeast 09-04-2013, 03:03 AM
Replies: 4
Views: 343
Posted By pgrebus
Try the super wal-mart bakery for used icing...

Try the super wal-mart bakery for used icing buckets. $2.
Forum: Recipes/Ingredients 03-12-2013, 03:28 PM
Replies: 9
Views: 725
Posted By pgrebus
Allagash used the aformentioned technique -...

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...
Forum: Sponsor Giveaways 02-08-2013, 11:23 AM
Replies: 3,188
Views: 167,774
Posted By pgrebus
HomeBrewTalk 2013 Big Giveaway

Wow. Just wow. Count me in
Forum: Beginners Beer Brewing Forum 01-13-2013, 04:43 PM
Replies: 4
Views: 258
Posted By pgrebus
For the bottles, clean and rinse, then bake in...

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...
Forum: Equipment/Sanitation 12-24-2012, 11:15 AM
Replies: 3
Views: 550
Posted By pgrebus
Harris regulator

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?
Forum: Equipment/Sanitation 12-14-2012, 07:47 PM
Replies: 1,131
Views: 205,724
Posted By pgrebus
I already invented that

I already invented that
Forum: Bottling/Kegging 12-06-2012, 06:38 PM
Replies: 12
Views: 798
Posted By pgrebus
Contamination may be a small risk, but oxidation...

Contamination may be a small risk, but oxidation won't be.
Forum: All Grain & Partial Mash Brewing 12-06-2012, 06:31 PM
Replies: 18
Views: 4,990
Posted By pgrebus
I've been reading about overnight mashes. The...

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.
Forum: Beginners Beer Brewing Forum 12-05-2012, 09:19 PM
Replies: 20
Views: 942
Posted By pgrebus
Belgian yeasts tend to have higher fermentation...

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).
Forum: Sour Ale 11-20-2012, 02:56 PM
Replies: 69
Views: 19,165
Posted By pgrebus
To get a strong lacto yeast strain without adding...

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.
Forum: Sour Ale 11-19-2012, 09:08 PM
Replies: 69
Views: 19,165
Posted By pgrebus
This should indeed be a low ABV beer, and...

This should indeed be a low ABV beer, and carbonated higher than an ale - it is the original champagne of beers.
Forum: Beginners Beer Brewing Forum 11-19-2012, 09:04 PM
Replies: 30
Views: 2,316
Posted By pgrebus
No worries about leaving the beer in primary for...

No worries about leaving the beer in primary for longer than 2 weeks - this is probably the minimum time for the recipe. If you want to use SCIENCE, check the gravity daily, and bottle when it stops...
Forum: All Grain & Partial Mash Brewing 11-19-2012, 09:00 PM
Replies: 4
Views: 521
Posted By pgrebus
I think what you're describing is a mash out -...

I think what you're describing is a mash out - rather than drain the wort, add sparge water, then drain again, you add the mash out water - to bring the temp of the mash to 170, then drain the wort....
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