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Bonsai & Brew

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Bonsai & Brew last won the day on November 10

Bonsai & Brew had the most liked content!

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About Bonsai & Brew

  • Rank
    Brewmaster

Profile Information

  • 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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5,707 profile views
  1. Bonsai & Brew

    Ipa flavor out of Belgian blanc kit?

    Maybe something like this? https://sierranevada.com/beer/variety-packs/hoppy-wheat-ipa Bavarian Weissbier HME Pale LME Warrior, 0.5 oz, 20 min. boil Centennial, 0.5 oz, 5 min. Substitute WB-06 yeast with Safale US-05
  2. Bonsai & Brew

    5.3

    Mash pH is something that I have not paid a lot of attention to and figured it's time to start tweaking my mash-in-sack process. Improved efficiency would certainly be the prime objective but I'm also curious how/if maintaining the proper mash pH affects the finished beer. I feel like I'm starting over with my all-grain evolution, but that is the price of progress. Also, I've been playing around with the idea of brewing classic styles using appropriate water profiles. I've known for awhile that my water is naturally well suited for Munich Dunkel, Schwarzbier, etc., but because of high alkalinity/bicarbonate, I'll need to dilute that out before building other profiles with brewing salts. Like you suggested, we may as well control what we can in our brew process and hope for better beer!
  3. Bonsai & Brew

    5.3

    More like Quality Control.
  4. Bonsai & Brew

    5.3

    Going forward, I'll be diluting my well water 1:1 with R/O water from my workplace -- gotta get my residual alkalinity down!
  5. Bonsai & Brew

    Saison de Frais

    Bottled at FG 1.002 and 8.3% ABV.
  6. Bonsai & Brew

    5.3

    This is what your mash pH should be to maximize amylase enzymatic efficiency, reduce astringency, improve clarity, increase hop utilization and prevent off-flavors. I have never measured mine. Cheers.
  7. Bonsai & Brew

    Saison de Frais

    I did add the Sorachi Ace dry-hop per @Creeps McLane's recommendation for that extra bit of 🍋🍋🍋 flavor and aroma.
  8. Bonsai & Brew

    Saison de Frais

    The 'Packer win' step is optional, but you're welcome!🍻
  9. You haven’t posted since Wednesday... I’m thinking about contacting your wife to make sure you’re ok. BTW, I need your wife’s number in case I ever need to check up on you.

    1. Bonsai & Brew

      Bonsai & Brew

      I've been on a pilgrimage seeking Sorachi Ace hops.

  10. Bonsai & Brew

    Saison de Frais

    @Creeps McLane -- What would you think of a dry-hop with this? Maybe a little Hallertau Blanc perhaps?
  11. 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!  😎

  12. 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.
  13. 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 Sorachi Ace dry-hop, 0.25 oz. on Day 12 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!
  14. 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!
  15. Bonsai & Brew

    MUG Nationals

    You did it! Congratulations on Seraph Serum!!!
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