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Messages - MDixon

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991
The Pub / Re: Tinnitus
« on: December 01, 2011, 06:22:29 AM »
Sorry to be late to the party, but you are now on the right path, an ENT. I also find Nurse Practitioners are more skilled at ENT issues than most doctors. I've had 7 ear operations and once had to have a patch placed on my eardrum so it would heal. I still have ear infections at the rate of about one ever two years and so by my calcs and with the number I had as a child I'm at about 30+ infections. I can tell when they are coming and in many cases can hold my nose and pressurize to open the pathways which drain the inner ear. Often after an infection I lose my hearing in that ear for a month or more.

As far as planes, if your drainage pathways are not draining due to inflammation and fluid build up it can be EXTREMELY painful. Usually after my eardrum would rupture the pain would basically go away (not the infection pain, but the pressure pain).

If it is recurring and you can self diagnose, find yourself a doctor who will see you quickly at the onset of symptoms and you can generally take antibiotics and/or decongestants and get the ear draining again.

For those that have not had the issue, think about driving to higher elevations and your ear pops due to the pressure. Now imagine it will not pop and the pressure becomes so great you can barely hear, you have severe head and ear aches and life is generally miserable...now multiply that times about 10 and you will understand what it might feel like.  ;)

992
All Things Food / Re: Noodles & Pasta
« on: November 23, 2011, 07:06:27 AM »
I rested the dough for about 20 min, next time I may do the day before dough and place in the fridge.

The KA instructions are to turn it up to 10 (the highest setting) and to put in walnut sized pieces and push if it is required. It WAS required, perhaps a function of the semolina. It took some force and quite a bit of time to get it to flow the way I think it should and I really needed another pair of hands at times. Next time I extrude I will probably be ready with a drying rack and let my wife separate strands as needed.

And yes, it is 100 grams of flour mixture to 1 egg in a 50 / 50 mix of semolina and white flour. Dunno how 100 grams corresponds in volumetric measure, but it worked out so well I probably will never find out ;)

993
All Things Food / Re: Noodles & Pasta
« on: November 22, 2011, 05:31:40 AM »
I made homemade pasta for the first time last night using the KitchenAid with the food grinder attachment and the pasta plate. Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology. It took quite some time to extrude all the dough for two servings (really made more like 2 1/2). Keeping them separate was a pain, I need a drying rack.

Also we like our pasta a little more cooked so that took longer than I expected. It all turned out well, but I think next time I'll try something that doesn't have to be extruded, maybe some fettuccine since I have those rollers for the KA as well.

994
The Pub / Blue Rhino
« on: November 22, 2011, 05:27:24 AM »
This probably belongs in the general homebrewing, but I figured I'd stick it here.

For years we complained on rcb, well, maybe I complained, about Blue Rhino not giving 20lb fills on their exchanges. It appears a class action lawsuit is moving forward. If you have documentation you can receive compensation up to $150. Since no one keeps records that long the payout is $7.50.

I guess that's acceptable since I only got taken once by them.

More info:
www.propanesettlement.com


995
General Homebrew Discussion / Re: Westy in the US!
« on: November 18, 2011, 06:45:57 AM »
I've had it on a few occasions, though never at the Abbey. I've enjoyed every bottle I've had and I'm glad these will be imported for sale and not stealthily received from the brewery and placed on a shelf for sale. FWIW - I really like the Blonde (green cap).

996
Commercial Beer Reviews / Re: Snow Day New offering New Belgium
« on: November 18, 2011, 06:40:07 AM »
I remember I had it, otherwise not so memorable  ;D

997
All Things Food / Re: KitchenAid 575W Mixer
« on: November 11, 2011, 05:53:41 AM »
I seem to recall paying $250 to $300 for my KA Professional about 18 years ago and it is either a 4.5 or 5 qt.

It is built like a rock, but the attachments are not something I would pursue unless you are space limited. I do use the meat grinder, but it is really only good for small batches. It's better to get a countertop grinder for less than 100 beans and you can grind the world in a couple of minutes. The sausage attachment is ok, but better is a grizzly upright 5 lb stuffer. However for mixing it is a champ.

Of course I also love my Braun food processor which is just as old.

I guess back then I filled my kitchen with all my gadgets!

998
Beer Travel / Re: Trip To Belgium
« on: November 06, 2011, 05:11:24 AM »
My only comment is make sure you know what the typical weather is, and check what it actually is going to be. We went and they were having a very hot time, I had no clothes for anything other than Fall and was in a pool of sweat most of the time. On the bright side it made me thirsty ;)

999
All Grain Brewing / Re: Efficiency for no-sparge?
« on: November 04, 2011, 01:42:18 PM »
So somebody's not telling the full story. a - said he was getting 69% at a 1.075 brew. Since I'm feeling lazy and not wanting to put much extra brain power to it, what's the prediction on a 1.075 brew?

The only variable is the pre-boil volume. At 5.5 gal, it'll be ~66% efficiency. At 7.5 gal, it's ~76%. Since you aren't compounding it with a second batch, the range is really pretty small.

Just still not following, why would a 5.5 gallon batch of 1.075 have a 66% efficiency and a 7.5 gallon batch a 76% efficiency. Are you assuming using the same amount of grist or something and just adding more and more water?

Maybe I should have asked how long you cool cats boil...I mean we could add enough sparge water to turn it into a massive volume and extract nearly all the sugars and while that could be ran off in record time it would take forever to boil down to a manageable amount.

Somebody help me wrap my brain around all the stats for a 1.075 - 5 gallon finished batch size on a NO-SPARGE (meaning only drain the tun) which would have a 75% efficiency.
Grist is easy since I dictated 75% efficiency, ~13.9 lbs
Water absorption, let's assume 0.12 gal/lb = 1.67 gallons
Additional water ???
Total water ??? (1.67 + additional water)
Final volume after runoff ??? (should equal additional water and the difference between that and 5 gallon will determine the boil time using whomever's system boil off rate)
Mash time ??? (I keep seeing 90 min popping up)

Anything else pertinent I left out?

1000
Beer Travel / Re: Salt Lake City
« on: November 04, 2011, 04:30:14 AM »
I agree with Jeff, back in the day I always wondered how they made low abv brews so tasty. Red Rock was the place I went when I last visited and that was a long time ago.

1001
All Grain Brewing / Re: Efficiency for no-sparge?
« on: November 04, 2011, 04:28:27 AM »
I've never been able to understand why anyone would batch or no sparge in a manner that would not allow the tun to be drained 100%. Other than that with batch and no, there is no dependency on any geometry or layout.

So to tie it all in a nice little ball - crush very fine, be sure you convert the mash, drain the tun completely and the resultant beer should achieve a 75% efficiency if the mash has converted fully. Also based on the posts it appears that should hold true up to a 1.075 OG brew.
A lot of tun designs simply can't drain completely.  You need a dip tube and an outflow hose that drops below the bottom of the tun enough to create a siphon, unless your outflow allows you to get all the liquid by tipping, which many don't.

You can calculate the expected efficiency of a no-sparge using Kai's batch sparge calculator. The prediction is for ~75% in the neighborhood of 1.050. It will drop in a predictable fashion below that.  You won't get that at 1.075, unless you start to have less than 0.12gal absorption, by essentially starting to wring the grain, like in a professional mash pad system.

So somebody's not telling the full story. a - said he was getting 69% at a 1.075 brew. Since I'm feeling lazy and not wanting to put much extra brain power to it, what's the prediction on a 1.075 brew?

On another note, I've never fashioned a tun which couldn't drain fully, never made sense to me. On a batch or no sparge I've always thought a cone would be the perfect shape for draining so long as the tun drained prior to compaction of the grain to the point the flow stopped.

1002
All Grain Brewing / Re: Efficiency for no-sparge?
« on: November 03, 2011, 04:23:29 AM »
I've never been able to understand why anyone would batch or no sparge in a manner that would not allow the tun to be drained 100%. Other than that with batch and no, there is no dependency on any geometry or layout.

So to tie it all in a nice little ball - crush very fine, be sure you convert the mash, drain the tun completely and the resultant beer should achieve a 75% efficiency if the mash has converted fully. Also based on the posts it appears that should hold true up to a 1.075 OG brew.

1003
The Pub / Re: Why hide behind a Alias?
« on: November 02, 2011, 03:06:50 PM »
I'm pretty easy to figure out, but prefer to be a little anonymous to those unwilling to spend the time to decipher who I might be and what my contribution is or might be to the homebrewing and judging community. My $0.02.

FWIW - On the various forums I frequent I generally go by three different names. The one here and on most homebrew sites is pretty easy. My other two are not quite as easy to figure out and I kinda like it that way ;)

1004
All Things Food / Re: Hot ‘n Bothered Beer Mustard
« on: November 02, 2011, 09:24:47 AM »
Sounds like I do need the powder. One recipe I saw said to mix everything and let it be for 8 hours and then give it a whirl in the blender or food processor. I may go this route on a 1 cup batch and see what happens.

1005
All Grain Brewing / Re: Efficiency for no-sparge?
« on: November 02, 2011, 09:22:19 AM »
I stir at the end of the mash, vorlauf about 1 quart, then drain as fast as it will run, taking maybe 5 minutes to fully empty the tun. When optimizing my system, crush seemed to be the biggest variable.  If you are interested in getting complete conversion, I suggest that you read Kai Troester's site, learn how to start measuring conversion efficiency and figure out what gets you over 90% on your system.

I'm going to have to check that out, especially to ensure our terminology is on the same page. I'm certainly not understanding how conversion of the grain is system dependent. Sounds like it would be more dependent upon pH, crush and time which has nohting to do with any particular system.

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