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Messages - MDixon

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

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

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.

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.

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...

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.

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.

Beer Travel / Re: Asheville
« on: May 29, 2012, 11:59:14 AM »
Not really about Asheville, but it does feature Oscar Wong of Highland.

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!

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.

General Homebrew Discussion / Re: Fermenting under pressure.
« on: May 24, 2012, 05:05:47 AM »
Long ago I did some experiments with fermenting under pressure. I haven't updated my site in forever and most of my links are broken. First off high pressure may be dangerous depending upon how the container is rated. I seem to recall 45 psi was the pressure Doric yeast reached before it stopped fermenting and then once the pressure was released fermentation started again. I was not trying to see if esters were reduced or any of that jazz.

I found the linky

Beer Travel / Re: Buffalo NY beermergency
« on: May 19, 2012, 10:10:00 AM »
For draft find Alternative Brews


Pizza Plant

Premier is an excellent suggestion for purchasing. I seem to recall the local grocery chain, Wegmans?, having a decent selection.

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