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Bonsai & Brew

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Everything posted by Bonsai & Brew

  1. 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...🍻
  2. 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.
  3. 2nd year crop of an unknown cultivar. Yes, they are growing on my downspout and yes, they are gonna get brewed!🍻
  4. 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.🍻
  5. http://support.mrbeer.com/support/solutions/articles/13000050681-churchill-s-nut-brown-ale-craft-refill
  6. Great timing on this -- a friend just gave me a starter culture of WLP029 and I need to brew with it soon.
  7. Heavy stuff. The last time I read about bio transformation, that turned out to be the secret to New Belgium's Citradelic IPA.
  8. 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.
  9. 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.) 🍻
  10. 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.
  11. I think what @Creeps McLane was trying to convey is that my recipe is a Kentucky Common, which would be correct. The BJCP describes the overall impression of this style as a darker version of cream ale. As I've gotten a bit lazy with my recipe naming of late, that description just kind of stuck.🍻
  12. This one's for you, @MiniYoda. I've never been to Kentucky but they tell me that this was a popular style back in the day. Hop times are 45, 15 and 5 minutes. This tasty all-grainer turned out great but I'll find out at Sunday's Lost Cabin Homebrew comp if it appealed to BJCP judges. Entered in the historical category, they will probably group it with other Amber/Common-type beers for judging. I'll follow up with a score then. 🍻 Dark Cream Ale (2-gallon, Mash-in-Sack) Rahr 6-row, 2.25 lb. Flaked corn, 1 lb. Briess Victory malt, 0.12 lb. Briess Crystal 60, 0.12 lb. Weyermann Carafa II (Special), 0.04 lb. Mt. Hood, 0.25 oz. Cluster, 0 25 oz. Mt. Hood, 0 25 oz. Safale K-97 German Ale yeast Step mash grains 20 min. @ 132 F followed by 40 min. @ 152 F, adjusting pH to 5.3 with lactic acid (if necessary). Mash out @ 168 F for 10 min. Sprinkle sparge grain bag with hot tap water. Begin 45 min. boil, hopping as indicated. Chill wort to < 70 F. Pitch K-97, areate, and ferment cool for 2 weeks. Cold crash is optional. OG 1.043 IBU 19 SRM 12-14 ABV 4.5 - 5%
  13. The instructions do specify using clean scissors to open the hop packs so this must have been intentional. Earth-shattering!🍻
  14. I wasn't sure if Mr. Beer is advising a commando-style dry-hop either but I agree that for a 'malt guy,' this recipe gets brewed this summer. looking forward to all the recipes in this series!
  15. The new Day After Day IPA recipe released today looks great but the instructions forgot to include the oat flake steep. https://www.mrbeer.com/day-after-day-ipa ps no 2-row?
  16. All of my hops look just like yours -- "Golden," Nugget, and a couple unknown varieties are all popping up. Even so, I ordered Magnum + Mt. Hood rhizomes from Strange Brew just to make sure.
  17. You could always make a 1 gallon batch of 6% ABV CAL.
  18. Mr. Beer Pale/Golden LMEs work in a pinch to boost ABV. https://www.mrbeer.com/brewmax-lme-softpack-pale
  19. You're welcome. Did you notice how I let the other guys do all the heavy lifting before I swooped in with the easy part? Anyway, you've got a lot of us emotionally invested in this brew so good luck!🍻
  20. A standard pack of Safale S-04 is 11.5 g, so it sounds like the supplier of your kit accommodated the smaller batch size and included just enough yeast for a 1-gallon recipe. Be sure to reread @BDawg62's post above. Install a blow-off tube, place the fermenter in a tub and let 'er rip. Active fermentation with S-04 is more than likely going to fill that headspace quickly and then some.
  21. Another option is to soak light toasted oak in your favorite spiced rum and add it your LBK following primary fermentation. Although the coconut flavor is subtle and fades with time, I've had decent luck with good ol' Captain Morgan 100 Spiced Rum which makes for a very nice barrel-aged Caribbean Porter.
  22. A nonic pint is nice for porters and stouts but more often than not I'll go for my favorite glass:
  23. Thanks for the bump @Cato! The votes are really coming in now! After the nice Saturday night out with my wife, I was looking forward to checking out the vote to see what everyone thought of my idea. Since there were only 2 votes, I broke the tie and pitched the crafted ESB with MJ Liberty Bell yeast thinking that I would brew a 4-gallon batch of Howling Red Ale on Sunday. I did not get around to brewing the Red Ale due to a conflicting NFL schedule, so in the end Choice #1 actually won.🍻
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