Revvy

Post Hoc Ergo Propter Hoc

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Join Date:

12-11-2007

Last Activity:

07-02-2015 12:37 AM

Referrals: 19

Likes Given: 3510

2869 Likes on 1696 Posts 

    ABOUT ME

  • "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

LATEST ACTIVITY

  • Posted in thread: "Kiss Yer Cousin" Rye Kentucky Common Ale on 06-08-2015 at 02:53 PM
    Got into a discussion about this style at my favorite brewpub last night and while thinking
    about it this morning I did some googling. Turns out there's been some more research into this
    style in the ...

  • Posted in thread: AG with a 4 gallon boil but a 5 gallon batch size on 05-30-2015 at 10:38 PM
    I have put a lid on top kick the boil up, then taken it off after a minute or two...and done it
    every little while..but usually if you do it once the boil kicks up and is more vigorous after.

  • Posted in thread: AG with a 4 gallon boil but a 5 gallon batch size on 05-16-2015 at 12:38 PM
    Resurrecting this thread because I just got my first mash tun set up (a 10 gallon Igloo), but
    don't have my outdoor burner yet so I am still limited to a partial boil on the stove top (~4
    gallon pre-b...

  • Posted in thread: Can't Cook, Need Help on 04-28-2015 at 02:45 PM
    I know this is a necro thread, but in the last 7 years I've found a ton of great cooking
    programs and videos online. Dailymotion, Hulu, even youtube has a bunch of them, many of them
    actually coming f...

  • Posted in thread: Revvy's Belgian Blonde (Leffe Clone) on 04-15-2015 at 07:12 PM
    I have always used dry yeast and feel most comfortable with that so far. I have some safebrew
    S-33 on hand. Could I use that with good results?Don't know about that one, though the
    Fermentis pdf says ...

  • Posted in thread: Help me come up with my 50th Birthday (or my Memorial) 5 year aged Barleywine recipe. on 12-26-2014 at 05:29 AM
    So I'm about to bottle this beast after two years in a then immediately decomissioned bourbon
    barrel.....I can't even describe the taste...it's more like a liqueur than a beer.... check out
    the legs o...

  • Posted in thread: Show us your Sous Vide Cooker! on 07-23-2014 at 07:03 PM
    Ha, most of us homebrewers have modded some aspect of out brewing gear to cook sous-vide with.
    David Logsdon of Modernist Cuisine Made Easy have done the opposite, they've used a commercial
    sous-vide ...

  • Posted in thread: Orange Wheat Fail on 07-22-2014 at 12:32 AM
    It's finally up.The podcast where I was interviewed about mine is finally up. This was our
    second live recording at Cap N Cork Homebrew Supply a couple months ago. Two amazing topics are
    here: 1) Seve...

  • Posted in thread: Medieval Burnt Mead! on 07-22-2014 at 12:27 AM
    The podcast where I was interviewed about mine is finally up. This was our second live
    recording at Cap N Cork Homebrew Supply a couple months ago. Two amazing topics are here: 1)
    Several years ago . ...

  • Posted in thread: Rubbermaid fermentation chamber. on 06-10-2014 at 01:40 PM
    A better bottle real can fit in a 10 gallon cooler? Neat setup! Put a parts list together
    please.

FORUM SIGNATURE
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
12 COMMENTS
Posted: 
July 23, 2008  •  06:46 PM
Revvy freshens your breath while HE chews!
Posted: 
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
Posted: 
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!!!



Posted: 
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.
Posted: 
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.



legend,

cheers.

dave
Posted: 
October 8, 2009  •  10:33 PM
Revvy,

I'm at 14th and Howard. Is that close to you?
Posted: 
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
Posted: 
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.
Posted: 
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 yoda..lol. 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. :)
Posted: 
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!
Posted: 
February 22, 2011  •  11:59 AM
Here's to a speedy recovery!
Posted: 
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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