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Messages - MDixon

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916
All Grain Brewing / Re: 109% Efficiency!
« on: December 16, 2010, 07:05:44 PM »
It was a good discussion and now everyone understands boiling does not affect efficiency (and why).

I disagree. Overall boil off is part of the mash equitation and therefor also part of efficiency. At the point you stop filling the kettle efficiency is set.

Explain in depth...

I'll repeat for what must be the millionth time...BOILING DOES NOT AFFECT THE EFFICIENCY.

The second part of your statement pretty much proves the point. You boil once you stop filling the kettle, so boiling plays no part in efficiency.

Boil off IS NOT part of a mash equation or equitation for those without a spell checker - therefore vs. therefor - less drinky before typy ;)

917
General Homebrew Discussion / Re: $17.00 an entry??
« on: December 16, 2010, 07:00:44 PM »
We actually escalate to keep people from shotgunning the comp. We haven't set the prices this year, but may do $4 first 6, $8-10 next two, $15 above 8. We need $4-5 to break even and this is our only fundraiser...

918
All Grain Brewing / Re: 109% Efficiency!
« on: December 14, 2010, 08:31:03 PM »
It was a good discussion and now everyone understands boiling does not affect efficiency (and why).

919
All Grain Brewing / Re: 109% Efficiency!
« on: December 14, 2010, 09:54:38 AM »
Maybe I should repeat myself??? Boiling doesn't change efficiency, because sugars are conserved... ;D

The extracted amount of sugar does not change. Now if one COLLECTS more volume then they can potentially extract more sugars, but it has NOTHING to do with the boil. ;)

920
All Grain Brewing / Re: 109% Efficiency!
« on: December 14, 2010, 06:45:51 AM »
Boiling doesn't change efficiency, because sugars are conserved...

921
Commercial Beer Reviews / Re: Sam Adams Infinium
« on: December 13, 2010, 05:40:58 PM »
I purchased a bottle today. Hopefully I'll have enough time to give it a whirl in the next few weeks.

922
All Grain Brewing / Re: Mash Out?
« on: December 10, 2010, 01:24:04 PM »
I'm about wiped out from travel, but let me be sure I am clear on what is being said. ?The sparge water in a fly sparge can be cool for post mashout sparging? ?What is cool? ?What were the procedures?

?Are you saying conversion efficiency would not suffer (understandable) or saying brewhouse/mashouse efficiency would not suffer (not so easy to grasp)?



FWIW - I have long wanted to sparge using hot water from a tankless hot water heater ~130F to see what would happen. I have the ability to now do just that, but haven't had the time to try it. I was thinking of mashing out and then sparging with the 130F water. The beauty is it would only take a small amount of water discard before the temp reached max temp and then no additional heat would be needed from a burner.

923
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.

924
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.

925
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...

926
The Pub / Our local brewery's Christmas Card
« on: December 07, 2010, 02:54:59 PM »
The Big Boss Jingler...
http://www.bigbossjingler.com/
I hate to admit just how much I've been enjoying this.

927
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

928
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.

929
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 http://ohhh.myhead.org/b-vivung.html

930
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.
http://stillwaterales.blogspot.com/
http://www.bellaonline.com/articles/art65728.asp

Here's some notes off the company blog for the Cellar Door
Quote
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.

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