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Bonsai & Brew

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Everything posted by Bonsai & Brew

  1. Bonsai & Brew

    2018 Churchills Challenge

    In the spirit of friendly competition, grab some Churchills Nut Brown Ale refills for $10 and get crafting! I've always felt a little sorry for this extract because there is only 1 recipe for it. Maybe we can get some ideas going here and brew something special to keep Calavera Spiced Chile Stout company. This would be a great time for @AnthonyC to return to the Forum with his "Fat Bottomed Squirrels" Nut Brown Ale recipe, but get crafty, be original, and have fun!
  2. Bonsai & Brew

    2018 Churchills Challenge

    With @Cato on vacation, I though I just as well drink the trub bottle of Rock & Rye Baltic Porter too. This one is definitely a contender, haha.
  3. Bonsai & Brew

    2018 Churchills Challenge

    It tasted about what I expected after just a month of conditioning as the high ABV is overpowering the malt profile somewhat. I like it though and it should develop nicely by Christmas.
  4. Bonsai & Brew

    2018 Churchills Challenge

    Look what @Cato started -- I'm drinking my trub bottle of 9% ABV Chartwell's!
  5. Bonsai & Brew

    2018 Churchills Challenge

    Nice job!🍻
  6. Bonsai & Brew

    Amberetto!

    A little Albert's Atomic Altbier recipe, some nice specialty grains, oak-aging, and a kickass name offered by @Shrike, and I brewed my first beer of 2017! Amberetto Oak-aged Altbier Grand Bohemian Czech Pilsner HME Briess Sparkling Amber DME, 0.5 lb. Briess Caramel 60, 4 oz. by vol. Briess Pilsen, 4 oz. Weyermann CaraMunich Type II, 4 oz. Weyermann Vienna, 4 oz. German Tetnang, 0.5 oz. 10 min. boil (with DME) Safale K-97, ferment cool (<62 F) Add amaretto-infused oak chips after 4-5 days primary fermentation. Following carbonation, lager for 4-8 weeks @ 40 F. Serve @ 48 F. Repeat as necessary. OG was 1.046
  7. Bonsai & Brew

    Amberetto!

    I'm 94.9% sure that I drank the last bottle this past Spring but I'm gonna check inventory anyway. You could definitely still pick up on the barrel-aging but the amaretto flavor had faded considerably. You got me thinking about an all-grain version though, so thanks!
  8. Hope that everyone enjoys a safe Independence Day!
  9. Bonsai & Brew

    2018 Churchills Challenge

    Did someone say dessert? Nice!
  10. Bonsai & Brew

    beer captured

    Added to queue... I've never had a Long Trail Ale but the New Englanders around here used to brag it up.
  11. Bonsai & Brew

    Bulging Can

    The last can of Churchill's that I brewed looked similar to the one pictured but I didn't think much of it. There was no sign of built up pressure in the can and I'm confident that it's fine. This could explain the reason for the $10 sale though...we'll see.
  12. Bonsai & Brew

    Bulging Can

    I'm betting the guys are off screwing around at the 2018 Homebrew Con in Portland.
  13. Bonsai & Brew

    2018 Churchills Challenge

    Bottled Rock & Rye Baltic Porter @ 7.7% ABV.
  14. I haven't had a chance to watch yesterday's stream yet but for all things sour you can check out http://sourbeerblog.com/. There is a lot of good information here and got me going on the kettle-soured technique using Lactobacillus.
  15. Bonsai & Brew

    Redwood Ale

    Has anyone brewed this one yet? The recipe looks great as is, but I'm thinking of partial mashing it with some Maris Otter and maybe a specialty malt or two. https://www.mrbeer.com/redwood-ale
  16. Bonsai & Brew

    Redwood Ale

    You guys would be proud of me. I brewed this up last night and limited the partial mash to 4 oz. US 2-row + 2 oz. Caramel 60. I did substitute a pack of Willamette for one of the Warriors, but that was necessitated by inventory issues. Style-wise, this beer should land somewhere between an Irish Red and an American Amber and I'm looking forward to drinking it.
  17. Bonsai & Brew

    Churchill’s brown ale

    @Cato is kind of going that way with his Wee Heavy Winston, but you need to join in the fun with your own recipe!
  18. Bonsai & Brew

    2018 Churchills Challenge

    Little did I know it at the time, but after brewing Lock, Stock & Barrel Stout and then waiting 9 months to a year before enjoying it was definitely worth it. Chartwell's has a similarly high OG, and with the amaretto/fig addition, it just seems like I should let this Old Ale get 'old' before tapping it. Good luck with your Wee Heavy!
  19. Bonsai & Brew

    2018 Churchills Challenge

    I bottled "Chartwell's" this morning at FG 1.013 and 9.0% ABV. Now, hands-off till Christmas morning...
  20. Bonsai & Brew

    Kettle Sour V1.0

    Here goes nothing! I'll culture these starters in a 105 F water bath for 24-30 hours before pitching in wort tomorrow.
  21. Bonsai & Brew

    Kettle Sour V1.0

    Hopadopoulos Pale Sour Ale won 2nd place in its category in the Belgian Brew Brawl (Austin, TX). 🍻
  22. Bonsai & Brew

    Rhizomes

    @Creeps McLane If hops are like most other plants, I would think that clipping the 'extra' runners would direct more energy to the ones you're training. Then again, you don't want to run out of fresh hops on brew day either...
  23. Bonsai & Brew

    2018 Churchills Challenge

    You guessed it -- it was that cute little 100 ml can prominently placed near the register checkout that sucked me right in. How convenient! I purchased 2 and used one to soak the oak while saving the other for an afterwork taste test.
  24. Bonsai & Brew

    2018 Churchills Challenge

    For the record, my knowledge of whiskey is quite limited, let alone those produced from rye. Optional Rock & Rye Baltic Porter Mr. Beer Churchills Nut Brown Ale, 2.86 lb. Weyermann Dark Munich, 0.5 lb. BrewMax Smooth DME Mr. Beer Pilsner, 0.25 lb. Flaked rye, 0.12 lb. Weyermann CaraMunich Type 1, 0.18 lb. Crisp Amber malt, 0.18 lb. Chateau Special B, 0.12 lb. Carafa II, 2 oz. by volume Patagonia Chocolate malt, 1 oz. by volume Sovereign, 5.3% AA, 0.56 oz., 30 min. Sovereign, 5.3% AA, 0.19 oz., 10 min. Optional: Light toast American Oak in Hochstadter's Slow & Low Rock and Rye Whiskey, added after primary fermentation Danstar Nottingham Cold-steep Carafa + Chocolate malts for a few hours prior to brewing. Mini-mash remaining grains for 45 min. @ 152 F. Sprinkle sparge grain bag with hot tap water. Add DME, heat to hot break, then begin 30 min. boil, hopping as scheduled. Add cold-steep liquor with 15 min. left of boil. Add HME @ flame-out. Chill wort. Transfer to LBK and make to volume. Ferment cool with Nottingham @ 58-60 ºF for the first 7-10 days, then allow fermentation to finish closer to ale temps. OG. 1.068 SRM 32 ABV 7.6% IBU 34
  25. Bonsai & Brew

    2018 Churchills Challenge

    I just got excited over finding an online boil-off rate calculator! LL Thanks for the above comparison -- I'm already thinking about 3-4 gallon mash-in-sack batches and both of these kettles would accomplish that nicely. If it does come to retiring my 8 and 10 qt. Tfal stock pots, I'm having a 'retirement' party at my house with free beer!
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