Post Hoc Ergo Propter Hoc

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11-25-2015 3:37 PM

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  • "Detroitish" Michigan
  • Cooking,Homebrewing,reading,writing,live music
  • Michael C
  • My musical tastes are ecletic (and somewhat obscure to say the least- that comes from having worked
  • I am a big fan of Humphrey Bogart films...My favorites are "Casablanca", "To Have and Have Not", "Ke
  • My favorite shows all seem to get cancelled, or finish, Battlestar Gallactica, The West Wing, Jerich
  • I gobble up books like some people eat chocolate- Fiction, Non-fiction, the back of cereal boxes, it
  • 1880's Era Historical Ale, Barley Wine (Maybe 9-9-09?), Pumpkin Ale, and who knows what might strike
  • Black Pearl Porter, Centennial Blonde.
  • And what is this secondary to which you speak of? :D
    (I like walks on the beach and 3-4 week primar
  • Old Bog Road Brown Ale vII, Ginger/Orange Dortmunder v.II House Amber Ale v2, Summer Blonde Lime (Mr
  • Male
  • Single


Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best. Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
July 23, 2008  •  06:46 PM
Revvy freshens your breath while HE chews!
July 26, 2008  •  02:51 PM
An intelligent man is sometimes forced to be drunk to spend time with his fools on Home Brew Talk. - Ernest Hemingway & Schlenkerla
July 26, 2008  •  05:15 PM
He who drinks beer gets drunk.

He who gets drunk goes to sleep.

He who sleeps does not sin.

So lets drink and go to heaven!!!

August 10, 2008  •  12:39 PM
Always happy to have a friend... Thats the USS Cape St George CG-71. We were launching Tomahawks into Iraq from off the coast of Cypress. Good times.
March 3, 2009  •  11:29 PM
im thinking of brewing a dunkelweizen revy. im don't do mash yet, just the simple coopers kits. i'd like to start brewing my own and the way forward is to start with their recipe and try to improve it. they don't sell a dunkelweizen, so i thought i could use the wheat beer kit and add some speciality malt, chocolate or carafa. i'd be grateful for any advice on how to produce a dunkelweizen, using just the wheat beer kit.



October 8, 2009  •  10:33 PM

I'm at 14th and Howard. Is that close to you?
October 13, 2009  •  03:29 PM
the "Oktoberfest" renamed "Fall Festival" is to be held Nov.7th, 2009.

Richmond Worthogs Home Brew Club.

It will be at Howard and Cindy Bean's house
October 27, 2009  •  05:11 PM
Thanks for the great advice on letting my beer sit and have patience with it. I will make sure I don't rush it. I'm sure it will pay off.
July 23, 2010  •  09:34 AM
Hi Revvy,

I have been reading around the ******s and all of your posts and links have been extremely useful to me. I suppose thats why your avatar is of the great I am very new to this hobby and am far from being any type of jedi home brewer. Well I just wanted to say hello and introduce myself to you and say hello. :)
August 29, 2010  •  08:56 AM
Woa! Revvy you have a ton of good info for a guy that's just get'n going. You answered the question I almost asked!
February 22, 2011  •  11:59 AM
Here's to a speedy recovery!
July 1, 2014  •  06:55 AM
Hey Revvy,
So i am wanting to create a medieval ale. Im thinking hops replaced by gruit herbs. Im thinking at least a little smoked malt. These aspects of such a recipe as this are probably fundamental to recreating the ancient germanic drinking experience. However, what i can not find a lot of direction on is what the malt profile would have been like back then, other than some smoke of course. I mean, im going for a beer that would have been enjoyed by northern european germanic peoples (netherlands, northern germany, scandinavia, britannia) between 500AD-1000AD. What would be some common elements about the malt profiles of beers in these countries back then? Are we talking low srm or high srm? Are we talking lightly toasted or heavily roasted? Are we talking more barley, or wheat, or rye or oats for that matter? Do you think beer back then would have ever been carbonated? My assumption is no. But perhaps, by accident?
Guide me by your beer history expertise.
Im so excited about making this beer, but i freeze up when i try to settle on a malt profile. I jist need to know more.

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