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Messages - MDixon

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1
Commercial Beer Reviews / Re: Cost of a Sixer?
« on: June 24, 2017, 03:51:57 PM »
Most sixers of craft in my area run $8.99 to $12.99. Often I can get the Sierra Nevada standards at $11 per 12 pack with a coupon. I bought a 24 can case of Yuengling for $15 yesterday with a coupon. I'll probably not do that again as the beer almost bores my pants off. I'd much prefer to get PBR at essentially the same price.

2
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: June 20, 2017, 05:42:26 PM »
FWIW - the recipe is a little salty. I think if we make it again I will cut it by at least half.

3
The Pub / Re: My DBF
« on: June 20, 2017, 05:19:28 PM »
My wife had told me to stop purchasing beer a short while back and I had obliged. Tonight she told me I could release the hounds. OMG I am itching to head to the beer store!!!

4
The Pub / Re: HomeBrew Con 2018
« on: June 20, 2017, 12:56:51 PM »
Oakland was funny. We were instructed to not walk in a particular direction while there.

5
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: June 20, 2017, 05:14:36 AM »
Trying out pulled pork in the Sous Vide and will finish in the oven. Put it in yesterday afternoon and will take it out, dry, reseason, and bake for serving tonight. Thus far the most difficult part was finding the right size pot for the pork. Using my 5 gallon pot I started extract brewing with.

http://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html


PS: I noticed over the weekend the older model Anova was running $110 almost everywhere. It must have been a sale as now it appears to be $150.

6
The Pub / My DBF
« on: June 20, 2017, 05:08:36 AM »
When we moved into the house in 1998 I was just starting to homebrew and I had my dorm fridge, purchased in 1985, as my DBF. As the hobby progressed I either purchased or was given a fridge from a friend and I used it for beer and fermentation. It died not long after and I purchased a fridge and an upright chest freezer which was for fermentation, and beer. Eventually I got an 8' long bottle cooler. We purchased a side-by-side and I think I gave away the garage fridge moving the house fridge out there. It was much more energy efficient having been bought in 1994. Well over time things have died. The bottle cooler died and I was sad for days. Loved that thing although it was an energy hog. The upright freezer crapped out and it had to go. I was left with my single fridge from 1994 and my wife started taking over space to where I no longer had a DBF.

Fast forward to last year when my wife wanted to ferment some kraut so I setup the old dorm fridge on a temp controller. So now at least I had something which wasn't ambient temps to store beer. Recently my wife reminded me we had never purchased a fridge for the kitchen which we remodeled in 2011. I broke down and purchased a fridge which was delivered yesterday and we moved our side-by-side to the garage. The beauty of it all is I now have my DBF back and of course if I needed to I could load up the side-by-side. My wife had been mentioning how much beer I had in the garage fridge so I made it a point to move here beers, wines, and ciders to the side-by-side. As it turns out she had almost as many beverages as I did in the DBF.

Anyway, I am celebrating the return of a DBF to the house. Sure I have some water and Gatorade in there as well as sausage casings, dry yeast, etc. But just having the fridge back is a wonderful feeling! :)

7
The Pub / Re: HomeBrew Con 2018
« on: June 20, 2017, 04:55:36 AM »
What was the turnout this year?

8
The Pub / Re: HomeBrew Con 2018
« on: June 19, 2017, 04:38:52 AM »
The main reason Asheville is out as a location is because there are not enough clustered hotel rooms to handle the conference.

9
Beer Travel / Re: Barcelona and Rome
« on: June 16, 2017, 05:55:20 PM »
Awesome, I will certainly be reaching out!!!

10
The Pub / Re: HomeBrew Con 2018
« on: June 16, 2017, 05:54:27 PM »
Servers in NC cannot have ANY alcohol as in none/nada. There are some laws which should change in this session, but next year is short session so it would be two years before this one could even be brought up for change and I don't believe anyone is pushing for homebrewers to have the ability to serve and consume.

I believe the conference no longer requires the hosts to work themselves to death during the conference. That was an issue for NC hosting in the past. Asheville is the ideal place to hold it, but there are not enough clustered hotel rooms to pull it off. Charlotte could do it. Our club in Raleigh is far too lazy to pull it off. ;)

11
The Pub / Re: Whiskey
« on: June 07, 2017, 04:20:25 AM »
Old Grandad 114 is supposedly being phased out or they are lowering production, I forget which. The price at one time was low, but it is climbing. It's a nice Bourbon and not nearly as hot as one would imagine being 114 proof.

12
The Pub / Re: Whiskey
« on: June 06, 2017, 04:17:44 AM »
Old Grandad BIB is fantastic for the price. You will probably not find Elmer T. Lee and depending upon where you live Eagle Rare can be difficult. In NC we are nasty with Eagle Rare whereas in SC you cannot find it anywhere.

13
The Pub / RateBeer minority position by ZX Ventures
« on: June 05, 2017, 03:48:47 PM »
In case you were not aware, RateBeer sold a minority stake to ZX Ventures which is an arm of AB Inbev.
https://www.ratebeer.com/forums/ratebeer-investment-announcement_296260.htm

Dogfish Head put out a press release today:
https://www.dogfish.com/blog/message-sam-current-ratebeer-changes

14
The Pub / Re: Whiskey
« on: June 05, 2017, 02:18:52 PM »
It's always a different strokes for different folks kinda thing with Whiskey. Be sure to find what YOU like. I tend to not like high alcohol and harsh flavors. For that reason Booker's is not a favorite and Woodford is a little rough around the edges for me. The nice thing about Bourbon is in the sub $50 price range you can go just about hog wild. I tend to find the $25-35 price point is a sweet spot for good quality Bourbons so have at it.

15
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: June 01, 2017, 06:48:36 AM »
There are no worries about time to reach temp IMO. Of course you don't want to take all day or anything, but putting a frozen piece of meat in the water and allowing the Sous Vide to bring it up to temp is no issue.

Keep in mind the guidelines should be temp and TIME, but they only list temp so it is really the catch all temp where safety is assured.

Look particularly at the section on Sous Vide:
http://www.huffingtonpost.com/craig-goldwyn/usda-pork-beef-temperature_b_867143.html

A Scientific Paper
https://www.fsis.usda.gov/wps/wcm/connect/9ab2e062-7ac8-49b7-aea1-f070048a113a/RTE_Poultry_Tables.pdf?MOD=AJPERES

And something more approachable
http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

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