Zwanze Day celebrations with Cantillion on tap in Brooklyn. The piglets rejoice!!

Competiton beer brewing at the Micro Pig Brewery this weekend and the piglets get to use their new toy, a fermentation chamber.  :-)

After receiving confirmation we have a place in the Brooklyn Wort for the second year in a row, we’ve decided to brew a sweet stout. I’m thinking a beer that close to the quality of Left Hand Milk Stout might go down well with the judges, so we’re using lactose and plenty of roasty chocolate.

Shooting for a 5.3% beer, the piglets are hoping to blend oats, caramel 60L, roast 375L, US chocolate, flaked barley, pale extract and Munich 10L; I’m hoping for a smooth and silky milk stout. 

Now that I have complete control of fermentation temps with the Micro Pig Brewery’s with the fermentation chamber, I can only blame myself and Rumpelstiltspig for off flavours. That beard of his definitely needs a wash. 

Set to 67F, the Johnston A419 thermostat controls the chest freezer’s temperature, and all it takes to set it up is to plug the thermostat into the power cable and tape the probe to the carboy. 

Even a piglet can do that right? Competiton beer brewing at the Micro Pig Brewery this weekend and the piglets get to use their new toy, a fermentation chamber.  :-)

After receiving confirmation we have a place in the Brooklyn Wort for the second year in a row, we’ve decided to brew a sweet stout. I’m thinking a beer that close to the quality of Left Hand Milk Stout might go down well with the judges, so we’re using lactose and plenty of roasty chocolate.

Shooting for a 5.3% beer, the piglets are hoping to blend oats, caramel 60L, roast 375L, US chocolate, flaked barley, pale extract and Munich 10L; I’m hoping for a smooth and silky milk stout. 

Now that I have complete control of fermentation temps with the Micro Pig Brewery’s with the fermentation chamber, I can only blame myself and Rumpelstiltspig for off flavours. That beard of his definitely needs a wash. 

Set to 67F, the Johnston A419 thermostat controls the chest freezer’s temperature, and all it takes to set it up is to plug the thermostat into the power cable and tape the probe to the carboy. 

Even a piglet can do that right? Competiton beer brewing at the Micro Pig Brewery this weekend and the piglets get to use their new toy, a fermentation chamber.  :-)

After receiving confirmation we have a place in the Brooklyn Wort for the second year in a row, we’ve decided to brew a sweet stout. I’m thinking a beer that close to the quality of Left Hand Milk Stout might go down well with the judges, so we’re using lactose and plenty of roasty chocolate.

Shooting for a 5.3% beer, the piglets are hoping to blend oats, caramel 60L, roast 375L, US chocolate, flaked barley, pale extract and Munich 10L; I’m hoping for a smooth and silky milk stout. 

Now that I have complete control of fermentation temps with the Micro Pig Brewery’s with the fermentation chamber, I can only blame myself and Rumpelstiltspig for off flavours. That beard of his definitely needs a wash. 

Set to 67F, the Johnston A419 thermostat controls the chest freezer’s temperature, and all it takes to set it up is to plug the thermostat into the power cable and tape the probe to the carboy. 

Even a piglet can do that right? Competiton beer brewing at the Micro Pig Brewery this weekend and the piglets get to use their new toy, a fermentation chamber.  :-)

After receiving confirmation we have a place in the Brooklyn Wort for the second year in a row, we’ve decided to brew a sweet stout. I’m thinking a beer that close to the quality of Left Hand Milk Stout might go down well with the judges, so we’re using lactose and plenty of roasty chocolate.

Shooting for a 5.3% beer, the piglets are hoping to blend oats, caramel 60L, roast 375L, US chocolate, flaked barley, pale extract and Munich 10L; I’m hoping for a smooth and silky milk stout. 

Now that I have complete control of fermentation temps with the Micro Pig Brewery’s with the fermentation chamber, I can only blame myself and Rumpelstiltspig for off flavours. That beard of his definitely needs a wash. 

Set to 67F, the Johnston A419 thermostat controls the chest freezer’s temperature, and all it takes to set it up is to plug the thermostat into the power cable and tape the probe to the carboy. 

Even a piglet can do that right? Competiton beer brewing at the Micro Pig Brewery this weekend and the piglets get to use their new toy, a fermentation chamber.  :-)

After receiving confirmation we have a place in the Brooklyn Wort for the second year in a row, we’ve decided to brew a sweet stout. I’m thinking a beer that close to the quality of Left Hand Milk Stout might go down well with the judges, so we’re using lactose and plenty of roasty chocolate.

Shooting for a 5.3% beer, the piglets are hoping to blend oats, caramel 60L, roast 375L, US chocolate, flaked barley, pale extract and Munich 10L; I’m hoping for a smooth and silky milk stout. 

Now that I have complete control of fermentation temps with the Micro Pig Brewery’s with the fermentation chamber, I can only blame myself and Rumpelstiltspig for off flavours. That beard of his definitely needs a wash. 

Set to 67F, the Johnston A419 thermostat controls the chest freezer’s temperature, and all it takes to set it up is to plug the thermostat into the power cable and tape the probe to the carboy. 

Even a piglet can do that right?

Competiton beer brewing at the Micro Pig Brewery this weekend and the piglets get to use their new toy, a fermentation chamber. :-)

After receiving confirmation we have a place in the Brooklyn Wort for the second year in a row, we’ve decided to brew a sweet stout. I’m thinking a beer that close to the quality of Left Hand Milk Stout might go down well with the judges, so we’re using lactose and plenty of roasty chocolate.

Shooting for a 5.3% beer, the piglets are hoping to blend oats, caramel 60L, roast 375L, US chocolate, flaked barley, pale extract and Munich 10L; I’m hoping for a smooth and silky milk stout.

Now that I have complete control of fermentation temps with the Micro Pig Brewery’s with the fermentation chamber, I can only blame myself and Rumpelstiltspig for off flavours. That beard of his definitely needs a wash.

Set to 67F, the Johnston A419 thermostat controls the chest freezer’s temperature, and all it takes to set it up is to plug the thermostat into the power cable and tape the probe to the carboy.

Even a piglet can do that right?

Bottling the Rose Hip Saison this week and we’ve run into some annoying problems… 

Dark and rich raisiny in flavour but too sweet caused by missing my OG by 8 points. The other problem with the finished wort is it’s phenolic odor, which I learned at my local homebrew club to be the yeast blend I chose. According to a friend, it would have been better to do primary fermentation with the Belgian Wyeast strain at 85F and then reduce the temperature and finish with the Belle Saison yeast. Belle Saison at those high temps early in the process cause the phenolic off-flavour but if is have added it to a cooler secondary it would have finished the fermentation when the lazy Belgian yeast strain would have tapped out. 

You live and learn, get mad and brew more.  The piglets will pop this open in a couple of weeks and we’ll see how bad this really is… Bottling the Rose Hip Saison this week and we’ve run into some annoying problems… 

Dark and rich raisiny in flavour but too sweet caused by missing my OG by 8 points. The other problem with the finished wort is it’s phenolic odor, which I learned at my local homebrew club to be the yeast blend I chose. According to a friend, it would have been better to do primary fermentation with the Belgian Wyeast strain at 85F and then reduce the temperature and finish with the Belle Saison yeast. Belle Saison at those high temps early in the process cause the phenolic off-flavour but if is have added it to a cooler secondary it would have finished the fermentation when the lazy Belgian yeast strain would have tapped out. 

You live and learn, get mad and brew more.  The piglets will pop this open in a couple of weeks and we’ll see how bad this really is…

Bottling the Rose Hip Saison this week and we’ve run into some annoying problems…

Dark and rich raisiny in flavour but too sweet caused by missing my OG by 8 points. The other problem with the finished wort is it’s phenolic odor, which I learned at my local homebrew club to be the yeast blend I chose. According to a friend, it would have been better to do primary fermentation with the Belgian Wyeast strain at 85F and then reduce the temperature and finish with the Belle Saison yeast. Belle Saison at those high temps early in the process cause the phenolic off-flavour but if is have added it to a cooler secondary it would have finished the fermentation when the lazy Belgian yeast strain would have tapped out.

You live and learn, get mad and brew more. The piglets will pop this open in a couple of weeks and we’ll see how bad this really is…

Marmalade Rye Saison tasting at the Micro Pig Brewery!

If I’m honest, Saison’s are never really my style, but this beer has a really nice balanced dry, spicy rye backbone. It’s yeasty complexity combined with the orange caramel we added gives it lingering a bitter finish that’s pretty tasty.

I still think we could improve this beer with a lower mash temp but hey, where am I going to get that mistakenly created orange caramel my wife made again? Probably nowhere. So who cares!

A success. Piglet score: 8.5/10

Clearing out some old beer that got too warm in Brooklyn this summer and over carbonated.

The piglets are feeling a deep sense of sadness this evening…

A little roast rose hip saison krausen… Yummy.

Q

manchatbrewblog asked:

I'm thinking of making a 5 gallon blueberry Berliner Weiss. I was wondering what recipe you used for yours, I'd like to compare!

A

Sure! It worked a charm but am yet to try it.

https://www.brewtoad.com/recipes/blueberry-berliner-weisse-1

The only thing that isn’t noted is the mash was left for 24 hours after a rest of 140F. There’s another post about it on the blog.

Let me know how it goes!

laymansbeer:

"A pitcher book for grown-ups"
From Bailiwick Press - Written by Karla Oceanak under the wonderful pen name Ann E. Briated, Illustrated by Allie Ogg

Who could resist telling this as bedtime story to the Micro Piglets :-) laymansbeer:

"A pitcher book for grown-ups"
From Bailiwick Press - Written by Karla Oceanak under the wonderful pen name Ann E. Briated, Illustrated by Allie Ogg

Who could resist telling this as bedtime story to the Micro Piglets :-)

laymansbeer:

"A pitcher book for grown-ups"

From Bailiwick PressWritten by Karla Oceanak under the wonderful pen name Ann E. BriatedIllustrated by Allie Ogg

Who could resist telling this as bedtime story to the Micro Piglets :-)

Time for more experimentation at the Micro Pig Brewery, and this week we’re making a Dark Saison with roasted rose hips and grains of paradise. 

You might ask, where do you find roasted rose hips? Honestly I had no idea they existed until we passed a very old Russian store a couple of weekends ago. They’re dried, hard and raisiny, so I thought hey, why not throw these in a dark saison? I’m sure they’re edible, right?

After mashing at 152F with a lot of Munich, Vienna and dark invert sugar (golden syrup and some blended molasses if I’m honest) the piglets boil the wort for 90 mins with Cluster hops. Then at flame out Legolas (the two legged piglet) throws in an ounce and a quarter of rose hips and a teaspoon of grains of paradise. Transferring to carboy after fermentation you can see that this wort has a great darker colour.

With temps in this Brooklyn apartment reaching 90F this week and using a blend of Belgian and Belle saison yeasts, I have high hopes for this beer.  

Perfect Piglet definitely agrees and is dying for a taste. Time for more experimentation at the Micro Pig Brewery, and this week we’re making a Dark Saison with roasted rose hips and grains of paradise. 

You might ask, where do you find roasted rose hips? Honestly I had no idea they existed until we passed a very old Russian store a couple of weekends ago. They’re dried, hard and raisiny, so I thought hey, why not throw these in a dark saison? I’m sure they’re edible, right?

After mashing at 152F with a lot of Munich, Vienna and dark invert sugar (golden syrup and some blended molasses if I’m honest) the piglets boil the wort for 90 mins with Cluster hops. Then at flame out Legolas (the two legged piglet) throws in an ounce and a quarter of rose hips and a teaspoon of grains of paradise. Transferring to carboy after fermentation you can see that this wort has a great darker colour.

With temps in this Brooklyn apartment reaching 90F this week and using a blend of Belgian and Belle saison yeasts, I have high hopes for this beer.  

Perfect Piglet definitely agrees and is dying for a taste. Time for more experimentation at the Micro Pig Brewery, and this week we’re making a Dark Saison with roasted rose hips and grains of paradise. 

You might ask, where do you find roasted rose hips? Honestly I had no idea they existed until we passed a very old Russian store a couple of weekends ago. They’re dried, hard and raisiny, so I thought hey, why not throw these in a dark saison? I’m sure they’re edible, right?

After mashing at 152F with a lot of Munich, Vienna and dark invert sugar (golden syrup and some blended molasses if I’m honest) the piglets boil the wort for 90 mins with Cluster hops. Then at flame out Legolas (the two legged piglet) throws in an ounce and a quarter of rose hips and a teaspoon of grains of paradise. Transferring to carboy after fermentation you can see that this wort has a great darker colour.

With temps in this Brooklyn apartment reaching 90F this week and using a blend of Belgian and Belle saison yeasts, I have high hopes for this beer.  

Perfect Piglet definitely agrees and is dying for a taste. Time for more experimentation at the Micro Pig Brewery, and this week we’re making a Dark Saison with roasted rose hips and grains of paradise. 

You might ask, where do you find roasted rose hips? Honestly I had no idea they existed until we passed a very old Russian store a couple of weekends ago. They’re dried, hard and raisiny, so I thought hey, why not throw these in a dark saison? I’m sure they’re edible, right?

After mashing at 152F with a lot of Munich, Vienna and dark invert sugar (golden syrup and some blended molasses if I’m honest) the piglets boil the wort for 90 mins with Cluster hops. Then at flame out Legolas (the two legged piglet) throws in an ounce and a quarter of rose hips and a teaspoon of grains of paradise. Transferring to carboy after fermentation you can see that this wort has a great darker colour.

With temps in this Brooklyn apartment reaching 90F this week and using a blend of Belgian and Belle saison yeasts, I have high hopes for this beer.  

Perfect Piglet definitely agrees and is dying for a taste.

Time for more experimentation at the Micro Pig Brewery, and this week we’re making a Dark Saison with roasted rose hips and grains of paradise.

You might ask, where do you find roasted rose hips? Honestly I had no idea they existed until we passed a very old Russian store a couple of weekends ago. They’re dried, hard and raisiny, so I thought hey, why not throw these in a dark saison? I’m sure they’re edible, right?

After mashing at 152F with a lot of Munich, Vienna and dark invert sugar (golden syrup and some blended molasses if I’m honest) the piglets boil the wort for 90 mins with Cluster hops. Then at flame out Legolas (the two legged piglet) throws in an ounce and a quarter of rose hips and a teaspoon of grains of paradise. Transferring to carboy after fermentation you can see that this wort has a great darker colour.

With temps in this Brooklyn apartment reaching 90F this week and using a blend of Belgian and Belle saison yeasts, I have high hopes for this beer.

Perfect Piglet definitely agrees and is dying for a taste.

Another great article on beer travel across the world from Lonely Planet.