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Messages - MDixon

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31
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: April 07, 2015, 03:53:40 PM »
When I became National (number 304 in the program, 2004), it was difficult to find more than a handful of higher ranking judges at any comp and we only had 50 judges in the entire state of NC. Now we have 117 active judges and enough Masters that I must advance my rank or risk not sitting on the BOS round.

32
The Pub / Re: Sourcing ingredients post apocalypse
« on: April 06, 2015, 06:49:06 AM »
I don't think I'll have an issue sourcing ingredients so long as they still exist. I have ammo, lots of ammo.  8)

33
The Pub / Re: Simplified BJCP Score Sheet
« on: April 02, 2015, 05:26:22 AM »

34
The Pub / Brewconomy Trailer
« on: April 01, 2015, 02:25:33 PM »
https://www.youtube.com/watch?v=dev36o7I6L4

(FWIW - Currently 147 permitted breweries...)

35
The Pub / Re: Whiskey
« on: March 28, 2015, 04:58:52 AM »
I.W. Harper will be back on the US market in April. Anybody ever had it?
https://mashbang.wordpress.com/2015/03/27/i-w-harper-bourbon-returns-to-the-us/

36
The Pub / Re: Oscar Blues Buys Perrin Brewing in MI
« on: March 27, 2015, 04:22:57 PM »
Oskar Blues seems to have it under control. Since the day they opened in Brevard, NC they have constantly expanded. Last I checked to expand more they would need to add another building. For all I know they may have that under construction.
http://thefullpint.com/beer-news/oskar-blues-shares-2014-growth-figures/

37
All Grain Brewing / Re: Decoction - The Toast Test
« on: March 25, 2015, 03:02:07 PM »
I personally have never seen anyone decoct to that level. When you do, snap some photos or take a video. ;)

38
All Grain Brewing / Re: Decoction - The Toast Test
« on: March 25, 2015, 02:36:46 PM »
Wort is at best 2% fructose (Palmer) and that caramelizes at 230F. Sucrose and Glucose are 320F and Maltose 356F. So unless the temp is above 230F you are not getting any caramelization and for sure you are not getting any significant caramelization until you are above 320F. Again, if water is present, caramelization is not occurring, simply maillard reactions.

39
All Grain Brewing / Re: Decoction - The Toast Test
« on: March 25, 2015, 01:24:03 PM »
If water is present you are not getting caramelization, as was pointed out the temps for that to occur are much higher than boiling.

As far as what a decoction provides to a beer. IME a decoction provides an intangible complexity worth at best a point or two on a score sheet. I never found my decocted beers to be more malty, simply a slight bit more complex in the malt profile. YMMV.

40
The Pub / Re: Whiskey
« on: March 25, 2015, 05:13:40 AM »
My understanding is the higher end Jefferson's (what you had) are really good. I personally found the Jefferson's Bourbon to be pretty boring.

41
BART actually thinks that a beer named B.A.R.T. may hurt their brand? I guess they forgot Fruitvale Station already kinda put a black cloud over it.

42
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: March 20, 2015, 12:58:45 PM »
Head to Asheville early. It's a heck of a lot easier to find a National judge there.

43
The Pub / Re: Whiskey
« on: March 20, 2015, 11:47:45 AM »
MGP - Midwest Grain Products

44
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: March 20, 2015, 11:46:48 AM »
Austin is a heck of a lot more fun IMO than Houston.

45
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: March 20, 2015, 11:07:10 AM »
Looks like a drive to Houston might be the only choice other than the NHC.
http://www.bjcp.org/apps/reports/graders.php

I had a buddy lined up to give me the Quarterly exam and it got shot down because he is not a current grader although he graded in the past so I grabbed another National and we pushed the date to the July offering.

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