Jump to content
Mr.Beer Community

Bonsai & Brew

Community Members
  • Content count

  • Joined

  • Last visited

  • Days Won


Bonsai & Brew last won the day on October 18

Bonsai & Brew had the most liked content!


About Bonsai & Brew

  • Rank

Profile Information

  • Gender
  • Location
    Black Hawk, SD
  • Interests
    Bonsai, Japanese gardening, beer-themed Haiku, and tagging Mr. Beer forum members that have not posted anything since 2012.

Recent Profile Visitors

5,587 profile views
  1. Hey Bonsai, thought you might like to know that the #1 Tailgate beer for the Eugene, Or Ducks is the 'Steelhead Brewery's' Bonsai Bomber'.  Now, I don't know if you're a Duck fan or not but you gotta like the name of their favorite beer on game day!  😎

  2. Bonsai & Brew

    Saison de Frais

    @Creeps McLane -- I thought I nailed it with 'Season of Fresh' but we'll see what this tastes like before I commit to it, haha.
  3. Bonsai & Brew

    Saison de Frais

    Just when it seemed that @Creeps McLane was ready to give up on competitions, he takes Tucson by storm with his saison! So to commemorate the day, I put together a quick (but inspired) recipe -- a traditional saison fermented with the 'shirt off my back' Safale BE-134 yeast. Additionally, to thank @JoshR and @MRB Tim for making the MUG comp. happen, I've included a Mr. Beer BrewMax Golden LME in the recipe for good measure.🍻 Saison de Frais Weyermann Pilsner, 3 lb. Weyermann Vienna, 1 lb. Torrified Wheat, 0.13 lb. Flaked Rye, 0.13 lb. Aromatic malt, 0.25 lb. BrewMax Golden LME, 0.55 lb. Summit (16.7% AA), 0.2 oz., 60 min. Styrian Golding (2.6 AA), 0.5 oz., 20 min. Styrian Golding, 0.5 oz., 10 min. French Strisselspalt (1.2% AA), 0.5 oz., 5 min. Fermentis SafAle BE-134 Mash grains for 60 min. at 150-152 F. Mash-out at 168 F for 10 min. Sparge with hot tap water. Boil 90 min, hopping as noted. Chill wort to 70 F, aerate, and pitch BE-134. Hope for a Packer win. Ferment for 2-3 weeks. OG 1.065 IBU 28 SRM 6 ABV 6.8% Thanks for the beers Creeps and good luck on your future brews!
  4. Bonsai & Brew

    MUG Nationals

    Thanks man -- Hey! I get to enjoy a bottle of your Best of Show saison with dinner tonight so I am feeling quite privileged! Again, great job!
  5. Bonsai & Brew

    MUG Nationals

    You did it! Congratulations on Seraph Serum!!!
  6. Bonsai & Brew

    MUG Nationals

    Alas, I did not enter the Raspberry Sour so it's up to you to carry the Berliner category. Best of luck, @Creeps McLane! You deserve it!
  7. Bonsai & Brew

    Bottle conditioning techiques

    Have you tried forcing nucleation with a chopstick?
  8. Bonsai & Brew

    MUG Nationals

    Tomorrow is the Big Day! Good luck Muggers!
  9. Bonsai & Brew

    Upcoming Brewing Schedule

    I've got the recipe and it's in the queue -- a little late for O'fest, but still looking forward to brewing it.
  10. Bonsai & Brew

    MUG Nationals

    ...or, after shipping entries 3 weeks ago, you discover that one of them has developed into a slow gusher? lol You might contact the competition organizer and see if they can re-categorize your entry before Saturday .https://tucsonhomebrewclub.brewcompetition.com/index.php?section=contact
  11. Bonsai & Brew

    Build me a recipe

    We miss you man!🍻
  12. Bonsai & Brew

    "Red Keep" Biere de Garde

    I just did the math on this and it looks like I just brewed another Christmas beer.🎄
  13. Bonsai & Brew

    "Red Keep" Biere de Garde

    Here's the Zymurgy (July-August 2018) recipe that I scaled down to the LBK and brewed yesterday. Red Keep Biere de Garde Weyermann Vienna, 5 lbs. Belgian Aromatic malt, 0.2 lb. (I used Chateau Monastique malt) Target, 10.8% AA, 0.25 oz, 50 min. First Gold flavor hop (I subbed 0.25 oz. English Progress, 5.8% AA, 20 min.) Willamette, 3.8% AA, 0.25 oz., 5 min. Belgian Ale yeast (I used Mangrove Jack's M47) Mash @ 152-154 F for 60 min. Sprinkle sparge with hot tap water. Add optional Pale DME, heat to hot-break then begin 90 min. boil. Hop as noted. Chill wort, make to volume and pitch yeast < 70 F. Ferment on the cooler side, 63-65 F. Here is where it gets interesting. Following primary fermentation, rack to secondary and chill for 4 weeks at 48 F. Then batch prime, bottle and carbonate. Garde (keep/cellar) beer for at least 1 month following full carbonation prior to drinking. OG 1.068 IBU Low-mid 20s SRM 8 ABV 6.5% Recipe note: I am not brewing true no-sparge BIAB. My mash-in-sack process allows for a sparge step but becomes a challenge with grain bills exceeding 4.5-lbs. Given a slight reduction in efficiency and my equipment limitations, I'll sometimes add a Mr. Beer BrewMax Pale or Smooth DME (or booster) pre-boil to ensure I hit my OG. I did that this time.
  14. Bonsai & Brew

    2018 Churchills Challenge

    Trub bottle of Oxford Quad. I had my reasons for trying this Belgian Dark Strong after just 2 weeks of carbonation, but after drinking it on an empty stomach, I've forgotten them. TGIF!
  15. Bonsai & Brew

    Paulaner Oktoberfest Marzen

    Sorry for the slight delay getting back to you but I'll get on that right away!