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Messages - MDixon

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The Pub / Re: We have a gusher!
« on: December 10, 2010, 07:01:06 AM »
Now this is a gusher

The judge is John Isenhour and I believe it was a kriek at a 1995 comp. I once saw a color photo of it which was amazing.

Commercial Beer Reviews / Re: Orval
« on: December 10, 2010, 06:51:11 AM »
If you got it in the US it was definitely not too young. It could be you don't like the Brett character which can be anywhere from subdued to strong depending upon age and handling.

Commercial Beer Reviews / Re: Orval
« on: December 10, 2010, 06:23:49 AM »
I remember having it from a Del Haize (Food Lion) in Belgium and the freshness dating indicated it was like 3 weeks from having been bottled. Fantastic stuff...FWIW - I seem to recall Stan H saying something in a talk once about the bottling and 6 weeks, but I'm pretty sure it was young and fantastic. Oh and cheap...

The Pub / Our local brewery's Christmas Card
« on: December 07, 2010, 02:54:59 PM »
The Big Boss Jingler...
I hate to admit just how much I've been enjoying this.

The Pub / Re: The Walking Dead
« on: December 07, 2010, 07:47:08 AM »
I'm voting pregnant.

Also I'm glad they finally did something with that hand grenade. That had been bothering me for a long time. And I'll be glad when that crazy redneck one-handed Dixon SOB returns...should prove interesting  ;D

General Homebrew Discussion / Re: How quickly to skunk?
« on: December 05, 2010, 09:03:17 AM »
Supposedly it is an instantaneous reaction. Personally, I'm not convinced. I tend to believe (without proof), the reactions are occurring, but the breaking point between perceivable levels of mercaptans and imperceptible levels is the point which seems instantaneous. Why do I think this...beers can skunk in green bottles sitting in a cooler case, one day you purchase a sixer of beer and everything is fine, a few days later another sixer from the same cooler is skunk city. That makes me think prolonged exposure builds the byproducts of the reaction until they are perceivable. Sitting a glass of beer in direct sunlight can seem to drive the reaction extremely quickly to a perceivable level of mercaptans.

Beer Recipes / Re: Gotlandsdricke P.M.
« on: December 01, 2010, 07:26:41 PM »
What really sucks is most of the web searches come back to my recipe and posts. I did find this interesting link Brewing Gotland Drink and some information which indicates at one time Gotland had a brewery

Commercial Beer Reviews / Stillwater Cellar Door
« on: December 01, 2010, 06:01:47 AM »
Had this beer on draft last night (two actually). Let's just say I'm now a fan. I'd heard of Stillwater Artisanal Ales, but hadn't thought much about it and this was the first time I had noticed the beer in a bar.

Here's some notes off the company blog for the Cellar Door
over the ages the term 'cellar door' has numerously been referred to as the most beautiful term in the English language. upon setting out to create the first summer addition to the Stateside line up of ales; the feeling that almost instantly came to me was that of beauty & cleansing. many summer offerings tend to lack the complexity of their bigger, colder season counterparts; so my goal was to craft an ale of extreme balance with a delicate complexity that allows for contemplation while also providing quaffable refreshment. starting with a base of German wheat & pale malts this crisp slightly hazy foundation was then accented with a blend of Sterling & Citra hops providing a intricate blend of herbal grass & tangerine citrus flavors and aroma. to pull this all together and to complete the 'cleansing' aspect of my vision i gently finished the ale off with a touch of white sage, lending a mild earthy spice character to the blend. of course let's not forget our house saison yeast that brought all the elements together leaving a dry yet intricate finish.

Beer Recipes / Re: Gotlandsdricke P.M.
« on: November 30, 2010, 05:56:24 PM »
According to Michael Jackson, from 5% to 12%...a kinda wide range...

Papazian and Mosher tasted mine and IIRC they said the main issue was it was not fermented using bread yeast, but otherwise was somewhat authentic...

Beer Recipes / Re: Gotlandsdricke P.M.
« on: November 30, 2010, 02:46:13 PM »
AFAIK there is no commercial example, even on the island it is a homebrewed according to articles.

General Homebrew Discussion / Re: Outragious beer prices???
« on: November 30, 2010, 02:41:55 PM »
Thirsty, that markup due to the three tier system is EXACTLY why most North Carolina breweries have a tasting room/bar. They can ship out their kegs and have the beer on tap somewhere for $5 a pint or sell them in house for $4 per pint. They make a ton more selling them at home and the consumer actually perceives it as a better deal (which it is).

What I believe is crazy is most of us would put a price on a single 12 ounce bottle of beer from a store at $3-4, yet we will easily cough up $8-10 for a bomber which is only 22 ounces. ::)

General Homebrew Discussion / Re: Outragious beer prices???
« on: November 30, 2010, 06:50:37 AM »
I missed the wine part of the discussion. I've actually never had over a $150 bottle of wine and most of the time don't get crazy excited, but have had $75-100 (at restaurants) bottles which have excelled. My wife had a 1984 bottle of Dom Perignon which we opened a few years ago that was freakin fantastic. Not sure what that would go for if sold, but it would probably be in the $200-300 range at a store and $500 at a restaurant.

Beer Recipes / Re: Gotlandsdricke P.M.
« on: November 29, 2010, 03:29:21 PM »
I don't know about the dried juniper berries (I use fresh) and Irish Moss shouldn't be anywhere near the kettle. Amarillo just doesn't seem like anything they would have on that island. I'm assuming you mashed your grains.

I've made the following recipe a few times. I put it together after quite a bit of research:

General Homebrew Discussion / Re: Outragious beer prices???
« on: November 29, 2010, 03:23:00 PM »
Ahhh grasshopper...

Get yourself a bottle of Old Rasputin XII (500ml, ~17oz) and compare it to a regular 12oz bottle of Old Rasputin. My response is THAT much better. $22+/- vs $2 (if anyone wants to get picky, more like $15.5 vs $2 if both were 12oz) and let's just say that reminded me I need to go see if I can find a bottle of the XII...  ;D

All Grain Brewing / Re: 109% Efficiency!
« on: November 29, 2010, 03:06:07 PM »
I once couldn't figure out why my runoff gravity was so high and later found out I had put in 4lb too much malt...  ::)

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