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Bonsai & Brew

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Everything posted by Bonsai & Brew

  1. Are you logged in? I just noticed that the Forum appeared to log me out but a quick refresh logged me back in.
  2. Is it OK to leave a picnic tap indefinitely connected to a keg while maintaining 12 psi?
  3. I like that you're going the extra mile and acquiring golden promise malt for your Irish Red!
  4. I tried that with very poor results but will undoubtedly try it again after making sure to cool down the wand first. I also had too much pressure which resulted in a bottle 3/4s full of foam. Again, I need more practice with all things kegging.
  5. +1 on size 14 Adams. Other favorites include Lt. Cahill, parachute wulffs and wooly buggers.
  6. Hey @HoppySmile!, got anything interesting aging in that barrel of yours?
  7. Oops -- the perils of trying to brew, post, and drink in real time... That mash pic is definitely out of order! The chilled sample was delicious with some initial Pilsner/wheat sweetness, then balanced bitterness, and finished with some subtle sourness. I'm encouraged so far! Maybe Munster Alt will make a comeback as a historical style and take the craft beer world by storm. (Of course, I thought the same thing about Dampfbier...)
  8. Bottled @ FG 1.010 so ABV = 5.6%, will sample chilled hydrometer sample in the AM...
  9. Speaking of brew competitions, this seems like a good place to post this one: https://www.bierederock.com/entry Get those Wits, Saisons and Trappist ales brewing!
  10. When crafting a recipe, I usually look at my inventory of yeast and work back from there. Figure out the style and brew something you enjoy drinking.🍻 You've got a nice supply of fermentables there but I would save the robust LMEs for another brew. Bewitched plays nicely into malty styles so you could definitely use up some of your light/pale extracts though. It might be a good time to ask the Forum for everyone's favorite Bewitched Amber Ale recipe... When in doubt, always partial-mash. Here are some other ideas: https://community.mrbeer.com/topic/36584-warlock-doppelbock/?tab=comments#comment-463879 http://support.mrbeer.com/support/solutions/articles/13000042781-heathers-scotch-ale-recipe-instructions
  11. Final brew day notes: I added a little more than half a tsp lactic acid near the end of the boil to target a pH of 4.5. OG was 1.053. K-97 fermentation wasted no time taking off and it looks like I have made beer.
  12. As I'm brewing this in real time, I will spare everyone pictures of boiling wort. Hop additions are as crafted with commando Magnum but hop-sacked Hallertau flavor/aroma additions.
  13. Surprisingly, once the cereal mash dilutes into the full mash, you will hardly notice any difference at all from using malted wheat. I was able to lauter (per usual) using the sink rinse attachment and recovered my pre-boil volume with no trouble. Of course with BIAB you can squeeze, strike, or otherwise manipulate your grain bag to get all those sugars, so a "stuck sparge" really doesn't come into play.
  14. Just a couple more rests before mash-out: about 20 min. @ 146 beta rest, then 20 min. @ 158 F for the alpha sacchs.
  15. Well done! That was a very easy-drinking and flavorful wit and thanks for sharing.
  16. While waiting for the protein rest, this is the perfect time to enjoy a beer. Who needs Hoegaarden when you can be enjoying a wonderful wit from Twocan Brewery?🍻
  17. What a sticky, gooey mess! This is exactly what you want to add to the main mash to hit the first step, 134 F.
  18. Let's brew the raw wheat version including both cereal- and step-mashes. Cereal mash 1.5 lbs of double-milled raw wheat. Steep in 1 gallon of well water for 20 min. then bring to rolling boil to gelatinize the starches. Boil 25-30 min.
  19. Here's what I've got so far based on very limited research: Munster Altbier 2-gallon, Mash-in-Sack Weyermann Pilsner, 2.2 lb. Wheat (malted, or raw via cereal mash), 1.5 lb. Weyermann Acidulated malt, 0.2 lb (late mash addition) Weyermann Melanoidin, 0.18 lb. Magnum FWH, 0.2 oz., 50 min. Hallertau, 0.5 oz., 15 min. Hallertau, 0.25 oz., 5 min. Yeast nutrient Safale (you guessed it) K-97, fermented cool OG 1.053 IBU 30 SRM 6
  20. I'm just a little surprised that I liked this post before @MRB-Pat, @MRB-Robert, @MRB-Tyson, @MRB-Zach, or @MRB-Rick did.
  21. My favorite trick is to mini-mash the MRB Craft/Seasonal refills into a 3-4 gallon batch but I have yet to try this with WDA. Maybe a Schwarzbier, Czech dark lager, etc. would be the way to go but we'll see.
  22. 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.
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