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Messages - MDixon

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871
Commercial Beer Reviews / Re: Highland Brewing Company
« on: March 12, 2012, 02:55:50 PM »
(it's Asheville Pizza and Brewing)

Yep, SN is a done deal and the buzz is New Belgium is surveying property and has signed a contract. Of course if true they can always back out. I heard they plan to announce their new east coast location in April.

872
Commercial Beer Reviews / Re: Highland Brewing Company
« on: March 11, 2012, 01:53:02 PM »
Asheville will have 12 breweries in Buncombe County soon, in two years Sierra Nevada will be in the neighboring county (about 10 min away).

873
General Homebrew Discussion / Re: Cold Crash Belgian Wit
« on: March 07, 2012, 05:34:07 AM »
I say leave it cloudy.

874
All Things Food / Re: Roasted some Coffee Today
« on: March 03, 2012, 11:04:44 AM »
I rely on the thermometer on my roaster, gene cafe.

I think crack depends on the process rather than the temperature, but we are roasting in a differernt way. An apples to oranges roasting method.

I see, your roaster is probably measuring the temp of the roaster rather than emerged in the beans. I can certainly see that being much hotter than the bean temp.

875
General Homebrew Discussion / Re: Shipping Homebrew
« on: February 29, 2012, 07:05:46 AM »
As was said, wrap with bubble wrap. I also put each bottle in a gallon ziplock and put a garbage bag in the box before I start packing. You want it to be as tight as possible. If you don't feel comfortable holding the package over your head and dropping onto concrete, you have not packed it well enough!

876
All Things Food / Re: Roasted some Coffee Today
« on: February 29, 2012, 05:40:36 AM »
Do you have a calibrated thermometer?

Second crack is around 440-445, not 480, but I do agree the smoke really starts to go around second crack.

877
All Things Food / Re: Roasted some Coffee Today
« on: February 27, 2012, 07:44:08 PM »
I have not found green beans to go bad, some state to use in a year, I just haven't found it to be necessary. I'm probably roasting 1 - 1.5 lb at a time. One of these days I'll weigh it to make sure. I probably could roast 2X whatever amount I currently roast. What I roast always fills a 1/2 sheet cookie sheet (as seen in the earlier photo).

878
The Pub / Re: name that bar . . .
« on: February 27, 2012, 08:38:19 AM »
Sorry, didn't see this, yep Flying Saucer, my plate is over the exit nearest the computer  ;)

879
All Things Food / Re: Roasted some Coffee Today
« on: February 27, 2012, 07:55:29 AM »
Finally located this excellent chart again.
Quote
George Steinert's Degree of Roast/Temperature chart:
          
Degree of Roast    Temp    
Green Unroasted        75    
Starting to pale        270    
Early yellow             327    
Yellow-Tan               345    
Light Brown             370    
Brown                     393    
1st Crack Begins       401    
1st Crack Under Way 415    
City Roast               426    
City+                     435    
Full City                  446    
Full City+                 454    
Vienna (Light French) 465    
Full French               474    
Fully Carbonized        486    
Immanent Fire           497    
 

880
All Things Food / Re: Roasted some Coffee Today
« on: February 27, 2012, 06:59:48 AM »
This is my thermo
http://www.sweetmarias.com/sweetmarias/coffee-roasters/roasting-supplies/digital-thermometer-with-thermocouple.html

I clip it so it will be in the beans measuring the outer bean temp. In my setup when it hits 465F I have the perfect Vienna roast and I then begin to cool.

881
All Things Food / Re: Roasted some Coffee Today
« on: February 27, 2012, 05:35:49 AM »
I do find it takes longer outside with colder ambient temps. By the time I reach 465F the smoke is pretty dense so I could never roast inside. Get a thermo/thermocouple and measure the temp, then you won't have to listen. First is about 400F, second about 440F.

882
General Homebrew Discussion / Re: Better Beer Scores-Craft Beer U
« on: February 25, 2012, 08:17:47 AM »
Nope, no Ed Director for me. I'm not sure if they are still looking or not... ???

883
General Homebrew Discussion / Re: Better Beer Scores-Craft Beer U
« on: February 24, 2012, 11:35:00 AM »
I don't see any new information since December 2011 regarding those BJCP judges who've reached the "Certified" level.  Do they need to first take the sensory portion of the exam and hope to score above 80 before they can retake the written portion of the exam?  thanks.

That one I can answer...after April 1, a Certified judge with a taste score less than 80 would have to retake the 6 beer taste and achieve a score 80 or above in order to take the BJCP Written Proficiency Exam.

884
All Things Food / Re: Roasted some Coffee Today
« on: February 24, 2012, 10:36:00 AM »
I may roast coffee using a $15 converted bread machine and a heat gun, but I cook on a 6 burner 36" dual fuel Bertazzoni ;)

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