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Messages - MDixon

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Beer Travel / Re: Brewpubs in Culpeper, VA?
« on: August 03, 2012, 06:27:48 AM »
I think you are SOL.

You can drive over to Fredericksburg and there is a Capital Ale House

Or down to Charlottesville and not too far away in Crozet is Starr Hill (not a brewpub, but has a tasting room). If you do hit Charlottesville, my favorite watering holes are Timberwood Grill, Mellow Mushroom and Beer Run. I haven't been to Michael's in forever and I hear good things about Horse & Hound Gastropub. South Street is a brewpub in Cville, but I haven't been there in a very long time.

If you feel like driving a little further you can go to Blue Mountain Brewery (brewpub) or Devil's Backbone (brewpub) and there is one called Wild Wolf (brewpub) I am not familiar with.

General Homebrew Discussion / Re: re-using cooling water
« on: July 19, 2012, 04:29:16 AM »
I have used our collected water in rain barrels for initial cooling and then a recirculating ice bucket to finish the job. It works well, but the dragging hoses and setting it up it a pain.

All Things Food / Re: meat slicers
« on: July 09, 2012, 10:35:51 AM »
I do not have one, but I once worked in a deli for four years where we had two Hobart slicers. They are sharp as all dickens and be sure to get one which has an integral sharpening device (or it may have been bolt on, the memory fades). I think the ones we had were a few grand each way back in the day. If you get one, also get the cut resistant gloves since you will have to wear them while cleaning or expect to get cut over and over and it is straight line and painful.

General Homebrew Discussion / Re: BJCP Tasting Exam Grading
« on: July 03, 2012, 12:50:46 PM »
I've been hearing it is faster. Assuming that is so the return should be faster. If I tell you 6 months you won't be disappointed when it takes less  ;D

Commercial Beer Reviews / Re: Monk's Cafe Flemish Sour Ale
« on: July 03, 2012, 05:06:31 AM »
I actually find it kinda average. Now it has been 7 years since I penned notes on it and things do change over time. It's just very one-dimensional and lacks complexity.

Beer Travel / Re: Good beer store in Little Rock?
« on: July 01, 2012, 10:28:50 AM »
Man are you making me scratch the back of my brain, I think the best they have is Colonial Wine and Spirits.

All Things Food / Re: Knife sharpener
« on: June 25, 2012, 07:54:26 AM »
I like the neat look of the drawer insert (no knives visible) and haven't found them in the slots to be detrimental to the cutting ability. I checked all the knives and every chef's knife is sitting on the back of the handle and the heel at the bolster. I do have one utility knife which appears to be resting more along the entire length of the blade.

General Homebrew Discussion / Re: Famous Homebrewers
« on: June 25, 2012, 07:44:53 AM »
I assume by fame the OP really meant celebrity.

He's not really a celebrity, but the Chancellor of North Carolina State University is/was a homebrewer. See hobbies under the family tab.

All Grain Brewing / Re: Brewing with Unmalted Wheat
« on: June 22, 2012, 08:36:51 AM »
I seem to recall the lab test (again if anyone finds my old RCB posts on it, lemme know) were 15 or 20 min with wheat flour. I don't know if that is the time it takes or just a rule for the lab rats.

Wowee, 162F, I must have had my head in the sand recently. I don't recall temps that high for infusion. Most of the time 153-154F is what I recall for wheat as the final temp before mashout, but I am old school ;)

Note: It also appears I have failed to add Brewing With Wheat to my book collection since I cannot locate it. I need to remedy that!

All Grain Brewing / Re: Brewing with Unmalted Wheat
« on: June 22, 2012, 06:53:41 AM »
Your wheat will gelatinize at mash temps, so the single infusion is possible

This is not universally so. Many texts and online resources say that, but when you peel the onion a little further you find most labs do it with wheat flour and it depends upon the type of wheat as to the gelatinization temps. The best reference I can currently locate suggests 59C-69C with the majority of the wheats listed being 66C or higher. That is a range of 140F (what I see stated over and over) to 157F. I remember some old references I had found over 10 years ago (if anyone has my old RCB post please let me know since I cannot find it) which actually took that top temp to 162F. Now while they are mash temps, they aren't generally in the range where most of us mash.

Someone earlier said Allaghash uses 154F and that might explain why their temp is that high to ensure they get both gelatinization and saccharification.

All Things Food / Re: Knife sharpener
« on: June 20, 2012, 02:12:44 PM »
Our house rule is if it comes out of the knife tray it is washed and dried before it is put away. We have some other knives in a plastic knife tray that get abused, but the good ones reside in the wooden tray ;)

All Things Food / Re: Knife sharpener
« on: June 20, 2012, 05:11:26 AM »
I store mine in a drawer knife tray similar to this one

I've not noticed detriment to the blades since the drawer is soft close and I am careful putting the knives away and bringing them out.

Beer Travel / Re: Best beer bar or brewpub in Nashville?
« on: June 19, 2012, 04:37:40 AM »
I haven't been there in awhile, but for brewpub I'd generally go to Blackstones or Boscos (brewpubs). Yazoo (brewery) has a taproom open Thurs-Sun. The Flying Saucer would be the place for the widest variety of beers (although probably not so much for local brews).

There is a place I have not been called 12 South Taproom and Grill. It sounds like what you may be after.

I think that is about it...

All Things Food / Re: Knife sharpener
« on: June 18, 2012, 03:57:24 AM »
I often go to my parent's house. My mother is able to cut an astounding number of things using knives I wouldn't use as a screwdriver. Yes, I agree, you can cut a tomato with a fairly dull knife. That doesn't mean you SHOULD do it that way. (FWIW - Ma doesn't use a cutting board either)

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