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Bonsai & Brew

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Everything posted by Bonsai & Brew

  1. 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!
  2. That's what I was trying to suggest, rather lazily I must say.
  3. 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!🍻
  4. 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.
  5. 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?
  6. After a few months now, I'm still enjoying this sessionable, lightly-tart brew.
  7. 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!
  8. 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/
  9. I need to get onboard with you guys on that, will order today.
  10. 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
  11. 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?🍻
  12. Are you logged in? I just noticed that the Forum appeared to log me out but a quick refresh logged me back in.
  13. Is it OK to leave a picnic tap indefinitely connected to a keg while maintaining 12 psi?
  14. I like that you're going the extra mile and acquiring golden promise malt for your Irish Red!
  15. 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.
  16. +1 on size 14 Adams. Other favorites include Lt. Cahill, parachute wulffs and wooly buggers.
  17. Hey @HoppySmile!, got anything interesting aging in that barrel of yours?
  18. 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...)
  19. Bottled @ FG 1.010 so ABV = 5.6%, will sample chilled hydrometer sample in the AM...
  20. 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!
  21. 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
  22. 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.
  23. 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.
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