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Messages - MDixon

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916
All Things Food / Re: Knife sharpener
« on: June 17, 2012, 02:02:41 PM »
If you can take a page out of a magazine, roll it to create a curve and take the knife (watch your hand) and take a slice out of the page to create a long skinny ellipse...your knife is sharp.

918
All Things Food / Re: Knife sharpener
« on: June 16, 2012, 09:51:25 AM »
I use Japanese Waterstones.

919
I already mentioned:

Brassierie Beck - 1101 K St NW
RFD - 810 7th St NW
Mad Fox Brewing Company - 444 West Broad Street - Falls Church, Virginia

I'll add a few since you have not gotten too many responses, you can do your own research to see if they still are good places to go:

Belga Cafe - 514 8th St SE
District ChopHouse & Brewery - 509 7th St NW
Kramerbooks & Afterwords Cafe & Grill - 1517 Connecticut Ave NW

Chevy Chase Wine & Spirits - 5544 Connecticut Ave NW





920
General Homebrew Discussion / Re: Batch 500
« on: June 08, 2012, 05:25:05 AM »
I had a buddy who once did a 100% wheat beer. It was pretty darn boring.

921
I hear good things about MadFox in Arlington area. In DC proper I like RFD and my latest fave is Brasserie Beck (get the mussels). I haven't been there with beer on the brain in quite some time, but if no one provides a better list I can dig up and old one.

922
All Grain Brewing / Re: oxidation risk with batch sparging
« on: June 07, 2012, 06:18:23 AM »
I believe pre-boil HSA is a myth, a fallacy, something invented by somone with too much time on their hands...etc.

Once my tun (I fly sparge), was sucking in air at the valve and before I noticed it I had a kettle full of foam while sparging. I started to fix it and figured why not have a nice experiment so I let it roll. Boiled, cooled, fermented, etc. Beer turned out fine and was fine over 6 months later. So what that tells me is it is nearly impossible to oxidize a beer pre-boil. Now if just anyone provided me with that info I might be skeptical, but I've been a BJCP judge a long time and while I am not hypersensitive to oxidation, I do know how to detect it.

So spash away pre-boil...

923
All Things Food / Re: Sausage
« on: June 06, 2012, 04:35:55 AM »
I just let the casing slide more off the tube it appears I am overstuffing. 200 euro is a buttload, is it motorized?

I stuff the entire casing and then twist afterwards. I've seen some do it on the fly and I've never been able to pull that off.

926
Beer Travel / Re: Asheville
« on: June 01, 2012, 06:34:53 AM »
Worth noting it hasn't always been that way. At one point you bascially entered in through a loading dock. They have really spruced the place up over the last few years.

927
Beer Travel / Re: Asheville
« on: May 29, 2012, 11:59:14 AM »
Not really about Asheville, but it does feature Oscar Wong of Highland.
http://www.usatoday.com/money/industries/food/story/2012-05-26/craft-breweries/55203882/1

929
Commercial Beer Reviews / Re: Let's talk southern tier
« on: May 25, 2012, 02:05:03 PM »
The proper way to have Choklat is to order a German Hefeweizen and have the Southern Tier in one hand and the Hefe in the other and then switch from side to side. Yes indeed!

930
General Homebrew Discussion / Re: Organising a BJCP exam
« on: May 25, 2012, 08:52:27 AM »
The very best idea is to contact the Exam Directors.

The exam administrator does not need a particular rank. The Proctors need to be National or above or have a taste score National or above.

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