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Bonsai & Brew

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Everything posted by Bonsai & Brew

  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

    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.
  3. 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!
  4. Bonsai & Brew

    5.3

    More like Quality Control.
  5. 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!
  6. Bonsai & Brew

    Saison de Frais

    Bottled at FG 1.002 and 8.3% ABV.
  7. 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!
  8. 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.
  9. Bonsai & Brew

    Saison de Frais

    The 'Packer win' step is optional, but you're welcome!🍻
  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. 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.
  12. 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!
  13. Bonsai & Brew

    MUG Nationals

    You did it! Congratulations on Seraph Serum!!!
  14. 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!
  15. Bonsai & Brew

    Bottle conditioning techiques

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

    MUG Nationals

    Tomorrow is the Big Day! Good luck Muggers!
  17. 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.
  18. 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
  19. Bonsai & Brew

    Build me a recipe

    We miss you man!🍻
  20. 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.
  21. Bonsai & Brew

    "Red Keep" Biere de Garde

    I just did the math on this and it looks like I just brewed another Christmas beer.🎄
  22. 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!
  23. 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!
  24. Bonsai & Brew

    Paulaner Oktoberfest Marzen

    Sorry for the slight delay getting back to you but I'll get on that right away!
  25. Bonsai & Brew

    All grain Irish Red Ale

    I've used CaraRed but always in addition with roasted malt, making the overall contribution to color tough to determine. BTW, searching "Red Ale" on the Forum is a great way to kill a couple hours.
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