Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - MDixon

Pages: [1] 2 3 ... 94
1
I would suggest he use new caps for recapping.

2
The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: February 07, 2016, 02:10:10 PM »
Awesome! The more the merrier!!!

3
All Things Food / Re: Smokin time
« on: February 05, 2016, 12:26:30 PM »
I am, however, heavily considering a Kamado Joe or Big Green Egg.

I keep checking out the Big Green Egg whenever I stop by the local Taylor's DoIt Center.  I'm going to take the plunge one of these days and pick one up.


You can scratch that itch now with an Akorn for a fraction of the price and the same results.
https://www.homebrewersassociation.org/forum/index.php?topic=25741.msg332528#msg332528

4
Yeast and Fermentation / Re: How do you make an all grain starter?
« on: February 05, 2016, 11:18:12 AM »
I just mash a batch of beer shooting for a 1.030 SG from the runnings and pressure can it. When I want a starter I will just pop the top, add the yeast and throw it on the stir plate. I tried boiling and then canning to get rid of the hot break and you never can get rid of it so I quit boiling it ahead of time since it will boil while in the pressure canner. The wort will darken from the canning and it will continue to darken over time in the jar due to maillard reactions. For that reason I generally just do a pils malt base for the canned starters.

5
The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: February 04, 2016, 05:32:13 AM »
I need all the votes I can get, they have extended the voting period until August. So vote often! ;)

6
All Things Food / Re: Smokers: electric vs gas
« on: February 01, 2016, 11:23:19 AM »
I used to get great results of a really cheap bullet smoker. Also got great results with an offset firebox bandera. The issue with both was charcoal usage, it was tremendous and a PITA. With the Kamado style the usage is very low due to the heavy ceramic or metal/insulation. I could a ridiculous amount of meat on the bandera, but feeding the fire every hour or two all night was tiring. I haven't fired it up in years.

7
All Things Food / Re: Smokers: electric vs gas
« on: February 01, 2016, 11:06:23 AM »
Two large butterflied chickens would just about fill up the grate on the Akorn, but the Butt could go on the top rack. For pizza you'd need another stone, a thicker one, and a couple of fire bricks. Takes awhile to heat up to 500-600F, but the pizza cooks in 6 minutes. I added you to the Akorn Facebook group take a look around there.

https://www.facebook.com/groups/471867352910145/

The beauty of the Akorn is how little charcoal it uses. Basically after you finish cooking you starve the fire of oxygen by closing the vents and the charcoal which wasn't burned is still right there. I use it with a chimney when grilling to heat up all the charcoal and when smoking start it slow using those little fire starter wax things you can get at Lowe's or Home Depot. I chop then into quarters and start it around in different places to get it going quickly.

If you get one lemme know. Glad to pass along what I learned along the way.

8
All Things Food / Re: Smokers: electric vs gas
« on: February 01, 2016, 07:22:00 AM »
If you are not going to feed an army there is nothing better than a CharGriller Akorn Kamado. Pretty much the same capacity as a BGE, but made of metal and insulated so it only weighs about 100 lb. I was skeptical until I got one, mainly based on positive reviews, and immediately after trying it I was sold. I love it so much I gave away a $500 gas grill and now it is all I use for smoking, grilling, etc.

You can typically find it at WalMart, Lowe's, or Amazon and should pay around $300 or less. When they go on special at WalMart in the fall they can be as little as $150. Get one disassembled and put it together yourself. One tip, never move it without the lid locked in place.
http://www.lowes.com/pd_131712-49769-6719_0

You will need to do two mods and both are for smoking or pizza, not needed for grilling and you can get both items at Home Depot. You need a Weber grate and a Pizza stone. The grate is for a 22” weber and is model number 7441, it will be about $11. The grate measures about 16.5”. Looks like Amazon has it for $11.
http://www.amazon.com/Weber-7441-Replacement-Charcoal-Grates/dp/B000WEKNMY
 
The pizza stone is one which goes on top of the grate as a heat deflector when you smoke. I covered mine in foil and change the foil when it gets greasy. I think it was about $15.

Of course you need a dual temp thermometer, one for the meat and one for the smoker temp. This is the one I use.
http://www.amazon.com/gp/product/B00ANCQELE/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

I also suggest a cover unless you can roll it (with the lid closed) into a covered area. Typically you can find the one made for it for about $30.

I recently started using the Tip Top Temp and I'm still figuring it out. I've not yet used it on a long smoke, but others have. I bough some silicone straps to hold it to the top vent.
http://tiptoptemp.com/

I love the Akorn so much if it died today I would go out and immediately purchase another.

9
The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: February 01, 2016, 06:46:26 AM »
Supposedly the voting is still active. Here's a QR Code or click the link. Or even better, vote via the link on the computer and QR Code on the phone!!!

http://review.wizehive.com/voting/view/wynkoop-bdoy/35771/3558955/0


10
All Grain Brewing / Re: no sparge
« on: January 31, 2016, 07:13:33 PM »
When I did a no sparge my efficiency was 64%. Normal is 85%+. We overshot the gravity as a result of the better than expected efficiency.

11
The Pub / Re: Whiskey
« on: January 29, 2016, 08:24:23 PM »
They had 101 in the 80's if not before. 81 came out in 2011 and I haven't given it a spin around the block yet. I need to purchase a 101 and an 81 and give them a whirl!

12
The Pub / Re: Whiskey
« on: January 29, 2016, 01:03:40 PM »
I gotta be honest, I purchase a handle of Wild Turkey 101 when I graduated with my MS in 1994 and it lingered in the bar until about 2012 when I finished it off and I haven't had any since that I can recall.

I also remember someone getting us some WT back in the early 80's and not getting the 101, it was 80 proof.

I'll have to try some more recent vintage 101. Had I been smart enough I could have compared the 1994 to what is available today.

13
The Pub / Draft Magazine Beer Vacation Cruise Contest
« on: January 29, 2016, 12:02:21 PM »
You cannot win if you don't enter!

http://draftmag.com/belgium/?ref=425856

14
Events / 2016 BJCP Board Elections: North, Northeast, Mountains/Northwest
« on: January 29, 2016, 07:13:06 AM »
This year three of the seven BJCP Board of Directors positions are up for election. For 2016 those regions are:

North Region
Alaska, Michigan, Minnesota, North Dakota, South Dakota, Wisconsin
Alberta, British Columbia, Manitoba, Northwest Territories, Nunavut, Saskatchewan, Yukon

Northeast Region
Connecticut, Maine, Massachusetts, New Hampshire, New York, Rhode Island, Vermont
New Brunswick, Newfoundland & Labrador, Nova Scotia, Ontario, Prince Edward Island, Quebec
All countries outside the United States and Canada are also included in this region.

Mountain/Northwest Region
Arizona, Colorado, Idaho, Montana, Nevada, New Mexico, Oregon, Utah, Washington, Wyoming


Potential candidates will need to be nominated (by themselves or others) and have 5 endorsements.

Nominations are now being accepted through February 29. The details can be found here:
http://www.bjcp.org/electioncenter.php

15
The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: January 28, 2016, 04:36:45 PM »
I really appreciate the support. A few more days remain for people to vote!

Pages: [1] 2 3 ... 94