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Messages - tumarkin

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16
Beer Travel / Re: Montreal
« on: April 03, 2013, 05:54:15 PM »
Don't miss Dieu du Ciel!!

http://www.dieuduciel.com/fr/accueil.php

17
General Homebrew Discussion / Re: Need to clean bathtub...
« on: February 20, 2013, 05:09:29 AM »
Bar Keepers Friend..... non-abrasive cleanser.

18
The Pub / Re: The Drunk Poem
« on: January 25, 2013, 05:11:30 PM »
Be Drunk....
a poem by Charles Beaudelaire

Always be drunk.
That's it!
The great imperative!
In order not to feel
Time's horrid fardel
bruise your shoulders,
grinding you into the earth,
Get drunk and stay that way.
On what?
On wine, poetry, virtue, whatever.
But get drunk.
And if you sometimes happen to wake up
on the porches of a palace,
in the green grass of a ditch,
in the dismal loneliness of your own room,
your drunkenness gone or disappearing,
ask the wind,
the wave,
the star,
the bird,
the clock,
ask everything that flees,
everything that groans
or rolls
or sings,
everything that speaks,
ask what time it is;
and the wind,
the wave,
the star,
the bird,
the clock
will answer you:
"Time to get drunk!
Don't be martyred slaves of Time,
Get drunk!
Stay drunk!
On wine, virtue, poetry, whatever!"

19
a Mayan Imperial Stout (with dark chocolate, chili peppers, cinnamon, etc). Not sure of the name, maybe Out of Time or Post-Apocolyptic Imperial Stout (PAIS - inspired by the last name of David Pais, a good friend). 

20
Homebrew Clubs / Re: Award Ceremony in Hotel - Alcohol Questions
« on: December 07, 2012, 01:53:40 PM »
You need to talk to any prospective hotel management and let them know exactly what you're planning. They will likely be open to your bringing alcohol, but will want to charge a corking fee (per bottle). You'll almost certainly need to use their catering/food. That's actually you're leverage. You need to explain to them that you'll be having XX number of people for the dinner (that's where they'll make their money) but that you'll be using your own beer & paying a corking fee is a deal breaker. They may or may not go for it. If they balk, let them know that many other competitions in FL have arranged that sort of deal, and that you'll go elsewhere.

If you want to provide your own food as well as your own beer, look for some other sort of venue. Our club, Hogtown Brewers, moved from hotels for our comp to holding it at Kanapaha Gardens primarily so we could have better food than you get at most hotels for the same money. Good luck

21
The Pub / Pinch me, I must be dreaming.
« on: December 03, 2012, 06:31:45 PM »
Haven't posted for a while because I've been swamped with new jobs. First, I started working for a friend who has a water treatment company. As Martin and others who know me can attest, I don't know squat about water chemistry or treatment. So it was a steep learning curve, not leaving much time for fun stuff. I was at that job for a few months (and starting to get the hang of it) when I got my DREAM JOB!!!

For the last month +, I've been the Gainesville/Ocala sales rep for Micro Man Distributors. MMD is a craft and import beer distributor. I'd say pinch me, I'm dreaming ... but then I might wake up. Don't want to do that, I'm having way too much fun. It was hard telling my friend that I had to quit working for him, but he totally understood that I had to follow my passion.

We have a truly extensive portfolio - lots of great American micros & import beers from around the world. I'd say it sucks to have to work so hard (ie drink all of them!) to develop better product knowledge but you wouldn't believe that for a second. This is so sweet! We represent more Belgian breweries than everyone else in FL combined. In fact, the Belgian govt flew one of our owners over to Belgium last summer to knight him... for selling so much Belgian beer & supporting their economy. So now I'm doing what I can, in my small way, in that cause of helping Belgium out in this tough economy.

Gotta love it!

22
The Pub / Belgium Beer/History - Geek Overlap
« on: September 14, 2012, 07:14:58 AM »
For anyone interested in Belgian beer and history - interesting overlap....
http://wine-economics.org/workingpapers/AAWE_WP104.pdf

23
The Pub / Glass Shape Affects Drinking Speed
« on: September 01, 2012, 08:53:59 AM »
I think it's a safe bet that most of us have a collection of beer glasses, some larger than others. We all know that there are 'recommended' glass shapes for different beer types, and that many breweries have their own specific glasses for their beer. The best beer bars will serve the beer in the appropriate glass - especially in Belgium.

But did you know that the shape of the glass affects your drinking speed? Do you care?

http://www.bbc.co.uk/news/health-19436926

24
General Homebrew Discussion / Re: Ken Schramm in Hospital
« on: August 03, 2012, 04:45:59 PM »
So sorry to hear that.

Our club, Hogtown Brewers, will have 44 brewers making mead tomorrow. I'll make an announcement and we'll all raise our glasses to Ken's good health. He's a Mead God & inspiration to us all. Hope he has a good procedure and recovers well & speedily.

25
Beer Travel / Re: Things to do in Baltimore, MD?
« on: July 10, 2012, 03:08:51 PM »
On a trip to NYC a few weeks ago, I discovered Stillwater Artisinal Ales. Not a new brewery but new to me. He is a gypsy brewer out of Baltimore. He recently opened a gastro pub called Of Love & Revenge. Had his Cellar Door, a wit with sage - truly spectacular. Brought back 3-4 others, including one done with Mikeller. Highly recommend looking for Stillwater beers while in Baltimore - on draft at other bars, at the brewpub, or bottled. 

26
The Pub / Re: An Interesting Article in Today's Seattle Times
« on: July 09, 2012, 03:29:20 AM »
I can't speak for the AHA, but my feeling is that it's a separate issue.  I don't have any problem with legalizing distilling at home, but I also don't feel it should be part of the AHA agenda.

I understand that is the current AHA/BA thinking, but as a member speaking to a Governing Committee member, Denny; I'd ask you (and the others on the Committee) to rethink that stance. There is a fundamental similarity between beer/wine/mead and distilled spirits. There is a large and growing number of BA professionals who are expanding into distillation. It's a natural step - professionally or for home use.  Being able to distill the beer I brew or the mead I make is not a huge stretch, as long as it's for home use, not for sale.

As a member, I would like to see the AHA support this as well. Just my thoughts, but I suspect they're shared by many members. If we keep the topic open to discussion (not just here on the forum, but in general), I suspect that over time it will become a majority opinion.

27
The Pub / Re: An Interesting Article in Today's Seattle Times
« on: July 08, 2012, 03:52:02 PM »
You gotta love the last lines, quoting the enforcement officer, Dixon...

"There's a lot of romance surrounding the operation of a still," Dixon, the enforcement officer, acknowledged. Folklore, too.

"It's just kind of a cool thing," he said. "I don't know how else to put it."

He hastened to add, however, that it is still a crime.

The time is coming, though it'll likely be slow in coming, when we'll be able to home distill just as we home brew beer... or wine... or mead.

The time may even come when the AHA takes on a role in making that possible (at least I hope so and think that would be appropriate.... do you?).

28
The Pub / Re: song title game
« on: July 08, 2012, 07:20:17 AM »
A brief diversion, and a little music with your breakfast beer.....

A short (certainly biased & incomplete) history of rock n roll, or name that riff. If you haven't seen this, try not watching the screen as you play it & see how many you can name. You'll certainly know the vast majority of them even if you can't immediately pull up all the names.....

http://www.youtube.com/watch?v=xiC__IjCa2s

29
All Things Food / Re: Hot ‘n Bothered Beer Mustard
« on: July 05, 2012, 04:37:54 PM »
I use both seeds & powder, and also a combination of yellow & brown mustard (in both seed & powder). It is hard to find brown mustard powder here locally, but it is easily available online - Penzey's is one good source. Using some of each adds complexity, but certainly isn't necessary.

I have used a small coffee grinder to grind the seeds, but recently have been using the stick immersion grinder. I have found it difficult (time-consuming) to grind the seeds fine, so I combine them with mustard powder. I like a grainy mustard so this isn't a problem for me. I just grind a reasonable amount & call it good, adding the powder so that I get a grainy mustard in a somewhat creamy base. You can go the other route and use just mustard powder if you prefer a smooth, creamy mustard.

If you leave the mustard out at room temp (for up to several weeks), it will cure and mellow gradually. Once it's put into the fridge, the cold temp prevents further mellowing. I usually don't bother with this as I add habanero, ginger, horseradish, etc (some or all in any given batch) for additional flavor & heat - not interested in 'mellowing' it.

Mustard is so easy and forgiving. You can't hardly screw it up. It will come out differently depending on what you do, but will almost always be as good or better than commercial mustards. And, like with beer, you can make it to fit your own taste and preferences.

I've never 'fermented' mustard, but my understanding is that you add some whey and then let it sit for at least a few days, allowing a lacto-fermentation to occur. May try it with my next batch just to see how it is. Will report back when I do, though it may be a while as I just made a batch of mustard. I usually do a double batch of the recipe that I posted when I started this thread. That makes for a bunch of jars of mustard. I give away a number of jars from each batch to family & friends, and then keep the rest in my garage beer fridge till I go through them.

Anyhow, I'll post back when I get around to trying a batch with lacto. I'm guessing the whey has enough lacto on it to start the fermentation, but don't see why we couldn't pitch our own yeast or bugs. Maybe I'll try splitting a batch and using whey, some cultured lacto, some ale yeast, and also some brett in separate jars. Brett mustard, hmmmm.... I like the idea. Worth a shot. Anyway, I'll report back when I get around to trying to ferment the mustard (but again, it's certainly not necessary to do so. Mustard is easy & forgiving).

Go for whatever flavor(s) you like,
Mark

30
All Things Food / Re: Knife sharpener
« on: June 16, 2012, 02:38:01 PM »
I hone the edges every time I use the knives, but AFAIK honing just straightens the edge, and doesn't make it sharper.

That is correct, but honing with the steel will preserve the edge and you won't need to sharpen the knife as often. My understanding (and practice) is that japanese water stones need to be wet. Actually, you soak for 5 minutes or so to saturate them before use, and rinse them clean after use.

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