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12-06-2011 10:39 PM

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  • I'm a pizza-maker, bread baker, brewer and all around happy man. Married (soon), and will be taking on the huge venture of starting an organic farm near Kansas City, Missouri at the end of 2013 or so.
  • Baking and Farming
  • Pizza man
  • Andrew James
  • When I brew I listen to a massively eclectic variety. There's usually some new wave 80's and some C
  • I have been brewing for around six years. Started in 2005 in Missouri brewing with the same friend I brew with now. He is now my roommate and we live in San Francisco. Our first beer was an extract honey wheat brewed in a five gallon bucket with an airlock jammed in the top. A pretty typical first time set-up. When we started we drained the hops out by siphoning the wort into the carboys through a big kitchen strainer.

    Now we have an all grain setup with a monster propane heater and a 60 qt kettle. We mash in a converted cooler and sparge using hot water from another converted cooler. We are able to hit 75% efficiency pretty regularly. Higher if we do a decoction, and I think higher if we batch sparge.
  • I brew way too often to keep up with this.
  • Female
  • Married
  • San Francisco
  • California


  • Posted in thread: I did it ALL wrong, for science! on 07-06-2011 at 12:45 PM
    Look how hard the big corporate breweries work to make bad beer. Seriously, every noob should
    read this thread.

"When I was seventeen, I drank some very good beer. I drank some very good beer I purchased With a fake ID My name was Brian McGee I stayed up listening to Queen When I was seventeen.