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Bonsai & Brew

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Bonsai & Brew last won the day on October 21

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About Bonsai & Brew

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    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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  1. When I receive my free WDA next week, I plan to chuck the MRB yeast and ferment with a fresh alternative Fermentis yeast -- still trying to come up with a Dark Ale recipe that has not been tried yet.
  2. That fresh hop beer had some wild yeast in it from white labs but I don't think it was supposed to sour it... Drink ASAP.  I gave one to a buddy and he said it was really fizzy but he only had it in the fridge for a few hours and he said he was carrying it in his back pocket, rookies... 

     

    PS, yes I know everyone can see this.  I have no shame

  3. I'm thinking Pre-Prohibition American Pale Ale -- Rahr 6-row, flaked corn, a little Crystal and fermenting with K-97. I grabbed a couple hop cones, checked out their lupulin and am picking up on some herbal notes, a hint of light sage, and some resiny aromas. This will be interesting...
  4. I'm still brewing mash-in-sack on the stovetop and have been doing step-mashes per your link to the Devil's Backbone mash schedule posted some months ago -- 20 min. at 136 F, 20 min. at 148, and 20 min. at 158 F. I don't know that it's made a noticeable difference in my all-grain recipes but I do enjoy the challenge of trying to hit those stops.🍻
  5. "The delicious Belgian malt flavor profile comes more from the rests in the mashing than from special, difficult to source, expensive malts." hmmm.....🤔
  6. Maybe, or set up an instrument at the lab to determine alpha acids? I'm assuming gas chromatographic analysis would work. You're gonna get me fired...🍻
  7. Yeah, both I think. Do you have a recipe for a fresh-hopped brew? It's a little tough here as I have no idea what the AA is on these hops but I will brew them fresh for sure.
  8. 2nd year crop of an unknown cultivar. Yes, they are growing on my downspout and yes, they are gonna get brewed!🍻
  9. I remember thinking when this recipe first came out that I need to brew it. Since it appears to be a post-MRB Josh R recipe, I wonder if he might recommend mashing a little 6-row along with the flaked corn/carapils and fermenting cool with a California lager yeast rather than S-04. I guess the only to find out is to @JoshR.🍻
  10. http://support.mrbeer.com/support/solutions/articles/13000050681-churchill-s-nut-brown-ale-craft-refill
  11. Great timing on this -- a friend just gave me a starter culture of WLP029 and I need to brew with it soon.
  12. Heavy stuff. The last time I read about bio transformation, that turned out to be the secret to New Belgium's Citradelic IPA.
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