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Bonsai & Brew

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Everything posted by Bonsai & Brew

  1. I had a Chartwell's Special Christmas Ale while cereal-mashing some wheat for a Belgian Witbier recipe -- worth the wait!🍻
  2. Preferring S-04 or US-05 is sort of like the age-old debate of 'Ginger or MaryAnn.' It depends.
  3. I bottled Ankerdampf @ FG 1.008 and 5.25% ABV. The chilled hydrometer sample had a very nice hop presence that I'm attributing to the improved water profile.
  4. I'm having a hard time with this. Why would Anchor package krausened beer (i.e. actively fermenting), boast about it on their label, then flash-pasteurize but not filter their beers?
  5. I have not started my quest for local Anchor Steam, but the gas station a quarter-mile away has the Lager so I grabbed that. As for the question of which breweries pasteurize their product, there are a good number of craft breweries that do not. Sadly, it appears that Anchor is not on that list -- if one is to believe everything they find on the Internet, they "flash-pasteurize" all their beer.
  6. Earlier today I had a bottle of Anchor California Lager. Like Anchor Steam, their lager is also a krausened beer. Sure enough, there was a nice thin layer of sediment on the bottom of the bottle and my first thought was "I could culture that!" Then I remembered this thread. I'm not looking to trigger another guru-brewer backlash, but it certainly seems likely that this sediment may very well contain live yeast. https://www.homebrewersassociation.org/how-to-brew/how-to-harvest-and-culture-commercial-yeast-for-homebrewers/
  7. For all to brew... @Creeps McLane - Thank you for your honest review and kind words, like referring to me as f*$@*ng guy.🍻
  8. I bottled Churchill's Tropical Stout @ 'FG' 1.020. So I've got the residual sweetness that I was hoping for but ABV barely makes it for the style at 5.5%. The hydrometer sample is quite nice though with roasty chocolate and dark malt flavors.
  9. I'll defer to @Creeps McLane on working with BS3 as my version does not support the Water Profile Tool. I know from chemistry (haha) that reducing strike water alkalinity will allow the grains to naturally acidify the mash and I have confirmed this using pH paper. As discussed earlier this week on the Forum, pH paper is not going to be as accurate as a meter, but I'm getting estimated values around 5.5 or so. That's close enough for me.
  10. @Creeps McLane is the resident expert on working with water profiles in BeerSmith 3.
  11. @Big Sarge For some low/no alkalinity water profiles, I have no choice but to start with deionized water then add calcium, sodium, chloride, sulfate, etc. to hit the numbers. For a more balanced profile, I might be able to dilute my well water 1:1 with DI. For a Burton Ale, I can brew straight up. As for high-jacking the Slash Pile IPA topic, this thread was destined for the Lost Forum Topic round file until you livened it up, and actually, this is the first IPA water profile that I've attempted so post on!🍻
  12. Hi @Big Sarge! My first brew salt additions were earlier this year with my English Bitter recipes as our water has no chloride or sulfate but has high alkalinity (308 mg/L!) That might work fine for HME batches and dark all-grain beers but there was no way that I was going to brew a respectable Bitter, Pale Ale or IPA without addressing my residual alkalinity issue. I would recommend poking around the Brewer's Friend website (or getting BeerSmith 3), obtain a water report, and read Palmer's chapter dealing with water chemistry. Once you know where your water is at you can pick a style-specific profile and make the necessary modifications to your water. Using the BF calculator, I was surprised how little calcium sulfate, calcium chloride and baking soda is added to deionized water to yield a more balanced profile for brewing a Pale Ale. Finally, I've just recently gotten more serious about 'dialing-in' recipes and improving my beers, but I'm still learning along with everyone else about this fascinating aspect of brewing!
  13. fwiw, those hops certainly worked great in Mr. Beer's Bindlestick Hoppy Wheat recipe.
  14. Stau-Haus Slash Pile IPA 2-gallon, all-grain (mash-in-sack) Prepare 2 gallons of distilled strike water adding: calcium sulfate ( gypsum), 2 g sodium chloride, 0.25 g calcium chloride, 0.5 g Ingredients: Rahr 2-row, 4 lbs. Weyermann CaraWheat, 0.18 lb. Chinook, 0.25 oz. ea, 60 min., 10 min., 5 min. Simcoe, 0.2 oz. ea, 20 min., 2 min. Magnum, 0.3 oz., 15 min. Irish moss @ 15 min Yeast nutrient @ 10 min. Safale US-05 Mash grains @ 152 F for 60 min.. Mash-out @ 168 F for 10 min. Sprinkle sparge with hot tap water. Boil, hop, chill and pitch! OG 1.050 SRM 6 IBU 60+
  15. And perving your fermenting beer has never been easier!
  16. I will admit that letting @Creeps McLane get away with multiple guesses per post might seem unfair, but I figured that since I had pitched my yeast, the contest was technically over anyway. For anyone still wondering about the hints, I thought the picture of me hoisting a Bindlestick Hoppy Wheat in a Guinness pint glass with a kettle of black wort chilling in the background would give it away, but I'll try to give better hints next time.
  17. Alas, I had no lactose on hand to complete this recipe so instead I'm fermenting with Mangrove Jacks UK Dark Ale yeast. From several past experiences, I'm hoping this yeast will leave plenty of residual sweetness. 🍻
  18. Busted... Churchill's Tropical Stout Churchills Nut Brown Ale Maris Otter Dark Munich Simpsons Roasted Malt Crisp Chocolate Malt Cacao nibs Flaked barley + flaked oats English Progress hops Fuggle hops Mangrove Jack's UK Dark Ale M03 And who doesn't want to see the only known photo of Winston in a bathing suit?
  19. http://support.mrbeer.com/support/solutions/articles/5000623207-cerealiously-lucky-charms-milk-stout-recipe-instructions🍻
  20. @Cato -- Interesting. I've been taking my pH readings fairly early in the mash process. I'll take a reading mid-mash on my next brew to make sure that I'm not over compensating with the lactic acid addition. Thanks for the read.
  21. @Creeps McLane - In my Zorakian state of mind, that 2 lbs of Carafa threw me off there for a minute! Inspiring recipe though -- makes me want to actually brew my Slash Pile IPA that I've managed to put off for about 9 months or so...
  22. Ankerdampf 2 gallon, all-grain (mash-in-sack) Weyermann Pilsner, 3.25 lb. Weyermann Vienna, 0.25 lb. Weyermann CaraMunich Type 2, 0.25 lb. Chateau Biscuit malt, 0.12 lb. Weyermann Carafa II, a smidgen German Northern Brewer, 9.4% AA, 0.33 oz ea. 45 min., 15 min., 3 min. Mangrove Jack's Californian Lager, M54 Prepare a balanced water profile using the Brewer's Friend online calculator. For my high residual alkalinity well water I diluted 1:1 with DI and then added calcium sulfate and sodium chloride. Mash @ 150 F for an hour, adjusting pH (if necessary) to 5.2 with a half tsp. lactic acid. Mash out @ 168 F for 10 min. Sprinkle-sparge with hot tap water. Begin 60 min. full volume boil. Add yeast nutrient with 10 min. left. Chill wort to <65 F. Transfer to LBK, make to volume, aerate, and pitch M54. Ferment @ cool ale temp., 63-64 F or so. OG 1.055 IBU 35 SRM 11
  23. Cato, you've got this whole brewing thing figured out! As for your selection, the only other one that I've had (besides Smiddy) is Hoegarten. I'm sure some of the more experienced Weisse guys will weigh in but I don't think you can go wrong with German imports for reference beers. Lastly, when you feel the pull of Mandarina Bavaria, always submit!
  24. ...a little under-carbed but overall, not too bad.
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