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Bonsai & Brew

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Bonsai & Brew last won the day on October 18

Bonsai & Brew had the most liked content!

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About Bonsai & Brew

  • Rank
    Brewmaster

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

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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!
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