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Bonsai & Brew

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Everything posted by Bonsai & Brew

  1. I'm brewing Farro Grande Grisette and giving a little love to Wyeast 3711 French Saison yeast [07APR2020].
  2. Having a Same Ol' Schtick with my pizza, 🍻's to Altbier!!
  3. Citra Alt American style altbier?
  4. Had a Pink Boots White IPA with supper -- half Belgian Witbier and half American IPA. I like it!
  5. 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...
  6. 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.
  7. I would opt for a model that includes the base, since your wife is paying for it and all.🍻
  8. 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.
  9. I'd go with a quality grain crusher or maybe a 3-year AHA Membership, including the print copy of Zymurgy. Congrats!
  10. I'm in for a 2 gallon batch of the alternative IPA recipe and bought some BRY-97 just today.
  11. 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/🍻
  12. 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!
  13. That's what I was trying to suggest, rather lazily I must say.
  14. 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!🍻
  15. 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.
  16. Interesting thread. So far after using Wyeast smack packs, I've had a couple duds as well -- 1214 (Belgian strain) and Czech Pils both required a follow-on pitch of Fermentis to safeguard against a failed fermentation. Both packs were near the end of their 6 month shelf life though so that could have been the issue. The cynic in me wonders if this is why everyone recommends making a starter, even though 100 billion cells should be more than enough for a high OG 2-3 gallon batch. Thoughts?
  17. After a few months now, I'm still enjoying this sessionable, lightly-tart brew.
  18. Ditto! I worked up a Specialty White IPA recipe today that might play nicely with the pink boots blend. Plus, I get to cereal-mash some wheat for the wit portion of the grain bill. This brew will count toward my Summer of Wheat too so win, win!
  19. I agree -- your Witbier is excellent! You could try brewing a Berliner Weisse, Muenster Alt, or Hazy (Wheat) IPA and send me some of those too! http://allaboutbeer.com/article/dampfbier-gose-munster-altbier/
  20. I need to get onboard with you guys on that, will order today.
  21. Smellin' Melon BJCP Style 1D (American Wheat Beer) 2-gallon mash-in-sack with batch sparge Rahr 6-row, 1.75 lb. Rahr Wheat (malted), 1.5 lb. CaraVienne, 0.19 lb. Golden Naked Oats, 0.13 lb. Motueka, 0.33 oz., 60 min. Huell Melon, 0.25 oz., 15 min. Huell Melon, 0.25 oz., 2 min. Huell Melon, 0.25 oz., Day 10 dry-hop Huell Melon, 0.25 oz., Day 14 dry-hop Safale US-05 OG 1.048 IBU 26 SRM 4
  22. With just a handful of us left on the forum, I thought it might be fun to come up with some wheat-based recipes for summer enjoyment. Who's with me?🍻
  23. Are you logged in? I just noticed that the Forum appeared to log me out but a quick refresh logged me back in.
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