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Messages - MDixon

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All Things Food / Re: Sous-Vide Circulator Recommendations
« on: July 15, 2016, 03:22:26 PM »
Tracking it, thanks for that!!!

The Pub / Voluntary Disclosure Initiative - AKA Beer Nutrition Labels
« on: July 15, 2016, 03:15:35 PM »
Sounds like a scheme from BMC leading to a negative ad campaign against craft brews to me.

All Things Food / Re: Sous-Vide Circulator Recommendations
« on: July 15, 2016, 01:56:01 PM »
I got an anova circulator last year when they were doing their great sell off of the previous model and I love the damn thing. It's much better and more reliable than anything I could cobble together on my own.

What in particular are you looking for? I can say right now - get one and grab both the chef steps and anova apps for the phones because they give you a ton of guidance.

I was trying to snag one of these on Amazon Prime day they had the bluetooth model marked to $143 and I had a (nonworking) code to save $30. After that fiasco Amazon credited my account $30, but of course the Anova is back up to $180. I guess I'll just watch it and if it drops again snag it.

General Homebrew Discussion / Re: Homebrewer to Pro, Licensing
« on: July 15, 2016, 03:33:14 AM »
We have a brewery in NC where a business wanted to give beer to it's employees and so they setup a homebrew system in a room and thought they were good to go. The ABC said no and required them to file all the Federal and State paperwork. They are now the only brewery in the state which sells no beer, takes in no sales tax, and brews beer which is not distributed. They even were required to get a server to serve the beer instead of the self serve kegorator they began with.

If you want to sell beer go ahead and get a dedicated space for it and make your life easier. The ideal space would be one that could grow into your future brewery and taproom IMO.

I would have thought they might decrease, but after googling as suggested actually came up with this post from 2011
which discusses this research paper

For discussion here is the post linked above. Seems a bit aggressive on the decrease, but also notes the numbers are not precise. I'd credit the author of the post if I knew who mdma from Norway was.


Paraphrasing from Fundamentals of Beer and Hop Chemistry (text below), 2/3 of the hop bitterness in wort has a half-life in excess of 5 years, and the remaining 1/3 as a half-life of 1 year. From that, I've made a table showing the amount remaining over time. The total column shows the percentage of bitterness compared to the total at the start:

months  cis-    trans-  total
0   68.00%  32.00%  100.00%
3   65.68%  26.91%  92.59%
6   63.45%  22.63%  86.07%
9   61.29%  19.03%  80.31%
12  59.20%  16.00%  75.20%
15  57.18%  13.45%  70.64%
18  55.23%  11.31%  66.55%
21  53.35%  9.51%   62.87%
24  51.53%  8.00%   59.53%
30  48.08%  5.66%   53.74%
36  44.86%  4.00%   48.86%
48  39.06%  2.00%   41.06%
60  34.00%  1.00%   35.00%

So, if you leave a beer for 1 year, it's IBUs will have decreased to 75% of its original value. For example, an 80 IBU beer will have 60 IBUs after 1 year.

Here's the relevant part of the text:

The ratio of the isohumulones depends on the reaction conditions. In the wort medium it is normally 68:32 in favour of the cis-compounds. However, the cis-compounds are much more stable (half-life >> 5 years) than the trans-isomers (half-life of ca. 1 year) during the course of time. This affects, obviously, the cis:trans ratio and has significant consequences with respect to taste and flavour stability.

Of course, other variables do come into play, so these figures can't be taken as exact, But then, as we all know, that's how it is with brewing. Our malt isn't exactly the color on the label (usually a range of values), and hops aren't the bitterness on the pack since they degrade from the get go. So, although not exact, these figures should offer a good estimate.

The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: July 06, 2016, 02:47:01 PM »
I really appreciate it. I actually have two reasons to want to go. The first of course is the BDoY competition.

The second is a buddy of mine, Paul Ogg, has a rare form of cancer and did not respond well to chemo and to a stem cell transplant. He is currently traveling to NYC for a clinical trial and it put him in the ICU last week, but he was back there over this weekend. Paul lives in Denver and teaches at the College of Mines there as well as being part owner of Declaration Brewing. He and I met on a homebrewing forum on one of the beer rating sites and we've traded beers countless times. Paul is also a BJCP judge.

His prognosis is not looking good and I am hopeful if I get there in April he will still be strong enough to sit down for a few beers. They have insurance, but the bills are still piling up. I believe they have surpassed their original fundraising goal, but if you feel so inclined or know Paul here is the YouCaring page.

Sadly Paul passed away today. His YouCaring page is still accepting donations for the family.

The Pub / Re: Whiskey
« on: July 03, 2016, 05:41:12 AM »
My understanding is for perfectly clear ice it must freeze slow enough to allow the air to escape. Try insulating the mold in a freezer to allow for a slower freeze.

If I ever open/own a brewery we'll just do a Torso series of beers named Bob, Phil, Matt, etc. Sure it will be in poor taste, but at least no one will get all bent out of shape over the names!

All Things Food / Re: Pressure Cooker
« on: July 01, 2016, 04:17:48 AM »
For meal preparation or food preservation...yes.

All Things Food / Re: Pressure Cooker
« on: June 28, 2016, 10:23:01 AM »
When I was a youngster my mother's pressure cooker blew out the pressure relief valve which was basically a piece of metal. It gouged the ceiling. I think our old Presto had something similar.

The Fagor has an area of the gasket which will leak and allow steam to escape (no flying parts) and as a secondary the lid has two different mechanisms for keeping the pressure in check. Basically there is very little that could explode in this model.

All Things Food / Crock Pot
« on: June 28, 2016, 07:57:03 AM »
Since someone brought it up on another thread, I think the crock pot is an amazing piece of cookware. We actually have four of them. One is on the small side and my grandmother gave it to me when I got my first apartment in college. The next is slightly larger and works well for a meal. The third is oval and can cook large meals. The fourth is a three crock pot serving dish which is great for keeping things warm for awhile.

There is not much better than putting country style ribs in the crock pot with some vinegary barbecue sauce and coming home to have cue ready to eat by simply pulling out the bones and breaking up the meat with a fork.

All Things Food / Re: Pressure Cooker
« on: June 28, 2016, 07:52:19 AM »
I have an All-American canner, but it would be far too big for meals unless you were feeding an army.

Glad you like the Akorn. I'm thinking of buying a second one to have as a backup and for when I need two temps. They now have a Jr. on the market.

Here's the recipe from last night. I added in some brown sugar to the rub and I would boost the salt about 20% if I was going for it again. We did not have a rack for the bottom so I used a rack from a small oven tray which fit pretty well to keep the ribs out of the liquid.

All Things Food / Pressure Cooker
« on: June 28, 2016, 05:01:03 AM »
I think the last time we had a pressure cooker thread was 2010 so it seemed like a good time to start a new one. We had a Presto PC and I believe the gasket died so we ditched it around 2011. My wife decided she wanted a new one earlier this year and after some research I landed on the Fagor Duo which is an 8 quart and was recommended by America's Test Kitchen.

According to ATK the price should have been $80-90, but all we could find was $110 which seems kinda pricey for a pot. After some searching around we found it on Kohl's website and with some bucks my wife had and a percentage off got it home for around $70. My first cook was beef ribs and wouldn't you know it the lid had a defect. I sent a note to Fagor CS and they shipped out new parts and after install we've not had another issue.

Last night I cooked some pork ribs and my wife loved them. I still prefer a smoker for ribs, but 30 minutes vs hours on the grill is a big difference especially with so little prep to get rolling. We're pulling it out about once a week and have even tried it with frozen meat with great results. The one recipe that didn't quite work was a chicken recipe and apparently even when frozen they meant for the pieces to be separated.

If I were looking for a space saver I would get one of these and use it as a pressure cooker and a stock pot for dual duty.

General Homebrew Discussion / Re: Best way to store empty kegs?
« on: June 27, 2016, 05:01:15 AM »
Sounds like a lot of water being used. All it takes for StarSan to sanitize is contact and foam is contact. Cut that liquid volume back to a pint and shake the keg keeping the surface contact wet for a couple of minutes and then let it go until needed. Much less wasted H20.

Upon reflection I remembered the time I almost drowned while whitewater rafting underneath the New River Gorge Bridge when a hydraulic called Fayette Station flipped the boat. Afterwards I was presented with a Coors and it was manna from heaven.

I'd still choose De Dolle Oerbier after a 90 day hiatus.  ;D

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