Recent content by ReverbbqBrew

Friends and I just drank up my Bee Cave last nite. OUTSTANDING. The one difference I had with my Kolsch is I rocked better efficiency than I usually do...almost ten percent higher, then boiled for ninety minutes and ended up with a higher gravity 1.O6O. I adjusted the bitterness accordingly...

Brett. Just inoculated half of my tenth ten gallon batch of Edwort's fabulous haus pale ale with brett. BTW, best pale recipe on the net. VIENNA CASCADE MAGIC. I've also experimented with all amarillo instead of cascade. When all amarillo is lackluster in an IPA, in a pale ale I feel it can...

Just tried your version of the Candi Syrup recipe - Let me just say it is by far the most simple and successful recipe I've tried so far. I did add about 3 - 4X the acid - it seemed to speed up the process and kept the sugar consistently fluffy then melty. I think not adding water until after it...

The beer scenes with the hobbits from Lord of the Rings always make me super thirsty for a cold and frosty....Hobbits know what its all about...:mug: YouTube - Korpiklaani - Beer Beer (LOTR)

How about the best portrayal of beer on film, those moments where you just can't help but grab one from the fridge or pull one from the taps... My vote goes to Shaun of the Dead's portrayal of the pub "The Winchester"...

It wasn't me, but I do live in East Sacto and have people always crashing my sweet setup in my yard. :p Cheers along the American River. Say hi to the Folsom Brewmeister folk for me.

Brewed ten gallons a week and a half ago and now it's cold crashing. Already I'm amazed at how clear and dry it is. This is going to be way refreshing for the miller high life devotees in my life, and perfect with a bowl full of chili. Right now Edwort's Haus Pale is my go-to beer to brew...

Thanks for the reccomendation. I made Jamil's Foreign Export Stout and it turned out wonderful - a far cry from so many stouts I've had yet wonderful. Outstanding.

Every time I rack to a keg, I sanitize the keg first and then pump it through the taps, even if I have some kegs hooked up, I just disconnect them and then connect the gas and the beverage lines to the the keg with sanitizer in it. Two birds with one stone. The keg gets its poppets sanitized...

I had Rogue's Morimoto Soba Ale the other day and I was floored by the nuttiness and robust flavor that came through. I am big Sapporo fan, and when I make sushi at home, and I am looking to put together the perfect homebrew to accompany it. Edwort's House Pale and Biermuncher's SWMBO Slayer...

Thanks Edwort. I've made your haus pale, your apfelwine, your stone IPA clone, and your rye, and they've all been such amazing examples of brewing elegance. So many brewers and breweries try to make recipes that comes out muddled and confused. Its funny, friends of mine who drink your recipes...

Allagash's Curieux is my own personal favorite. I think it's amazing that they've been able to keep the quality of their beer so high while at the same time expanding their distribution to cover the entire nation. I live in Sacramento, CA and even my neighborhood pub has Allagash White on tap...

Thanks Bobby M. Buying the materials today. I was also getting fed up with hop bags for my homegrown hops. I can almost guarantee my hop filter is going to look more ghetto though. Everything I build tends to be slightly wonky. Thanks for posting the video.

Thanks for the site! I was looking to make a Flanders Red. I heard Jamil's brewcast and recipe on the subject, and this site put me over the edge. I've also thoroughly enjoyed Jim Liddil's site tremendously, though it makes Lambic brewing look pretty intimidating. It seems like many of the...

I think you are right, that they hold it at 118, and at that point its incredibly thick - a couple more rests at rising temps with boiling water. It does not seem like they do a traditional Turbid mash, though most of I know about Turbid mashing, Cantillon style, comes from this website: A...