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Bonsai & Brew

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Bonsai & Brew last won the day on September 10

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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. 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...
  2. 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.🍻
  3. "The delicious Belgian malt flavor profile comes more from the rests in the mashing than from special, difficult to source, expensive malts." hmmm.....🤔
  4. 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...🍻
  5. 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.
  6. 2nd year crop of an unknown cultivar. Yes, they are growing on my downspout and yes, they are gonna get brewed!🍻
  7. 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.🍻
  8. http://support.mrbeer.com/support/solutions/articles/13000050681-churchill-s-nut-brown-ale-craft-refill
  9. Great timing on this -- a friend just gave me a starter culture of WLP029 and I need to brew with it soon.
  10. Heavy stuff. The last time I read about bio transformation, that turned out to be the secret to New Belgium's Citradelic IPA.
  11. I'm looking forward to brewing my first 1-Gallon recipe this week, probably the Big Check Red Porter. It will also be the first time fermenting in glass.
  12. Feel free to bitter this style up to 30 IBUs, per the BJCP. That might actually improve this beer from "good" to "very good" (looking at the scoresheets that I just received back from a local comp.) 🍻
  13. I might start by partial-mashing the American Lager HME with 0.5 lb 6-row, 0.25 flaked corn, and the Victory/Crystal. For bittering, I'll need Qbrew to estimate IBUs, but I need to check Mr. Beer's recipe archive to see if they already have a Kentucky Common recipe.
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