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Bonsai & Brew

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Bonsai & Brew last won the day on May 21

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About Bonsai & Brew

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    Black Hawk, SD
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    Bonsai, Japanese gardening, beer-themed Haiku, and tagging Mr. Beer forum members that have not posted anything since 2012.

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  1. Had a Pink Boots White IPA with supper -- half Belgian Witbier and half American IPA. I like it!
  2. Update: Melon Wheat. If I didn't tell you first that there is a slight hint of melon aroma, you probably would not notice it. Pretty tasty though...
  3. Wow. I wish I could say glad it's not just me. Thing is, if I had to worry about a profit margin with my homebrewing, having to pitch backup yeast every other 2-gallon batch of beer would certainly blow it. Anyway, with a couple more Belgian-strain smack packs on order, I'm not ready to give up on Wyeast just yet. Thank goodness for Mangrove Jack's and Fermentis though.
  4. I would opt for a model that includes the base, since your wife is paying for it and all.🍻
  5. I like the ease of use with the 2-roller NB Hull Wrecker but it actually produces more grain fines/dust than my old Corona-style mill. I continue to "dust" the grain bag prior to mashing so I can feel better about dropping $115 on it. Maybe we will hear from someone that opted for a 3-roller or electric mill.
  6. I'd go with a quality grain crusher or maybe a 3-year AHA Membership, including the print copy of Zymurgy. Congrats!
  7. I'm in for a 2 gallon batch of the alternative IPA recipe and bought some BRY-97 just today.
  8. I trust all you guys know about the AHA Big Brew Day on Saturday. If not, here's the link to pledge your participation: https://www.homebrewersassociation.org/aha-events/national-homebrew-day/🍻
  9. You would think I'm a little indecisive about this recipe looking at all those scribbles, but Pink Boots 2020 is underway. Look at that smack-pack swell, man!
  10. That's what I was trying to suggest, rather lazily I must say.
  11. My take. Some guy down under decided that true BIAB implied no sparging. Fine, but I like either rinsing the bag with hot water or "dunking" the bag in a volume of 170 F, pH-adjusted water for 10 minutes -- basically an extended "mash-out" of sorts. Yes, I now have an extra vessel to clean but on the small scale of my brewing, this is not a big deal. Interestingly, my OGs have improved a couple points since going to the dunk method and I usually overshoot Qbrew's estimate. I should also note that I have never brewed with a mash tun, Vorlaufed, or been to Munich so I'm still working on getting that clearer pre-boil wort that Palmer has us all striving for. And then there are aspects of thick-mashing vs full volume BIAB thin-mashing, and hop utilization calculations that come into play. I put these considerations in my "needs review when I have the time" category. As for step-mashing, I agree that it does produce a highly fermentable wort and I do like the idea of breaking down long-chain proteins to help mitigate haze. It is nice to be able to step-mash with BIAB. Some day maybe you will find me out in the garage boiling a 5-gallon batch after mashing in my Igloo cooler, but for now -- or until my wife kicks me out the kitchen -- I'll stick with mash-in-sack!🍻
  12. Good point - yeast health is essential. But since posting this morning, I've read of guys letting their yeast packs sit for days until they swell. It would be hard to plan a brew day with that kind of variable. Ditto on under-attenuated batches as Wyeast 1007 (German Ale) left me with a FG of 1.021 just yesterday. Apparently I need more practice with smack packs.
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