The weekend keeps getting better. Lawson’s Finest Liquids - Knockout Blonde and sparging last night’s soured mash. More details on the homebrew later.

Brew time in Massachusetts tonight. A collaboration, sour mash Berliner Weisse. Yes that’s a Heady Topper!

The Piglets Collected their $49 winnings @brouwerijlane at the weekend. We’ve got all sorts of goodies, including Transmitter Brewing’s Brett Golden Ale. Rumpelstiltspig can’t wait to try it!

Ginger beer brewing time, something that no Englishman or Micro Piglet should be without in a Brooklyn Summer.

After a some reading up and a chat with some homebrew buddies, we’ve created a 3 gallon recipe that uses 3lbs of fresh ginger, palm sugar and a couple of lemons. I like my ginger powerful and the alcohol content light, so I’m aiming for a 2.5% refreshing beer. 

Once I’ve shaken the Micro Piglets off the ginger and started the 10 minute boil, I’m realizing the ginger might be a bit excessive. Still, time for the piglets to man up and deal with it. 

I’m fermenting this with champagne yeast, so we should finish pretty much bone dry. The only residual sweetness should be from the added pound of dry malt extract I added. Here’s the recipe:

https://www.brewtoad.com/recipes/ginger-beer-58

So I think give this a couple of weeks and we’ll be bottling a nice little summer refresher for August. Fingers crossed.. Ginger beer brewing time, something that no Englishman or Micro Piglet should be without in a Brooklyn Summer.

After a some reading up and a chat with some homebrew buddies, we’ve created a 3 gallon recipe that uses 3lbs of fresh ginger, palm sugar and a couple of lemons. I like my ginger powerful and the alcohol content light, so I’m aiming for a 2.5% refreshing beer. 

Once I’ve shaken the Micro Piglets off the ginger and started the 10 minute boil, I’m realizing the ginger might be a bit excessive. Still, time for the piglets to man up and deal with it. 

I’m fermenting this with champagne yeast, so we should finish pretty much bone dry. The only residual sweetness should be from the added pound of dry malt extract I added. Here’s the recipe:

https://www.brewtoad.com/recipes/ginger-beer-58

So I think give this a couple of weeks and we’ll be bottling a nice little summer refresher for August. Fingers crossed.. Ginger beer brewing time, something that no Englishman or Micro Piglet should be without in a Brooklyn Summer.

After a some reading up and a chat with some homebrew buddies, we’ve created a 3 gallon recipe that uses 3lbs of fresh ginger, palm sugar and a couple of lemons. I like my ginger powerful and the alcohol content light, so I’m aiming for a 2.5% refreshing beer. 

Once I’ve shaken the Micro Piglets off the ginger and started the 10 minute boil, I’m realizing the ginger might be a bit excessive. Still, time for the piglets to man up and deal with it. 

I’m fermenting this with champagne yeast, so we should finish pretty much bone dry. The only residual sweetness should be from the added pound of dry malt extract I added. Here’s the recipe:

https://www.brewtoad.com/recipes/ginger-beer-58

So I think give this a couple of weeks and we’ll be bottling a nice little summer refresher for August. Fingers crossed.. Ginger beer brewing time, something that no Englishman or Micro Piglet should be without in a Brooklyn Summer.

After a some reading up and a chat with some homebrew buddies, we’ve created a 3 gallon recipe that uses 3lbs of fresh ginger, palm sugar and a couple of lemons. I like my ginger powerful and the alcohol content light, so I’m aiming for a 2.5% refreshing beer. 

Once I’ve shaken the Micro Piglets off the ginger and started the 10 minute boil, I’m realizing the ginger might be a bit excessive. Still, time for the piglets to man up and deal with it. 

I’m fermenting this with champagne yeast, so we should finish pretty much bone dry. The only residual sweetness should be from the added pound of dry malt extract I added. Here’s the recipe:

https://www.brewtoad.com/recipes/ginger-beer-58

So I think give this a couple of weeks and we’ll be bottling a nice little summer refresher for August. Fingers crossed.. Ginger beer brewing time, something that no Englishman or Micro Piglet should be without in a Brooklyn Summer.

After a some reading up and a chat with some homebrew buddies, we’ve created a 3 gallon recipe that uses 3lbs of fresh ginger, palm sugar and a couple of lemons. I like my ginger powerful and the alcohol content light, so I’m aiming for a 2.5% refreshing beer. 

Once I’ve shaken the Micro Piglets off the ginger and started the 10 minute boil, I’m realizing the ginger might be a bit excessive. Still, time for the piglets to man up and deal with it. 

I’m fermenting this with champagne yeast, so we should finish pretty much bone dry. The only residual sweetness should be from the added pound of dry malt extract I added. Here’s the recipe:

https://www.brewtoad.com/recipes/ginger-beer-58

So I think give this a couple of weeks and we’ll be bottling a nice little summer refresher for August. Fingers crossed..

Ginger beer brewing time, something that no Englishman or Micro Piglet should be without in a Brooklyn Summer.

After a some reading up and a chat with some homebrew buddies, we’ve created a 3 gallon recipe that uses 3lbs of fresh ginger, palm sugar and a couple of lemons. I like my ginger powerful and the alcohol content light, so I’m aiming for a 2.5% refreshing beer.

Once I’ve shaken the Micro Piglets off the ginger and started the 10 minute boil, I’m realizing the ginger might be a bit excessive. Still, time for the piglets to man up and deal with it.

I’m fermenting this with champagne yeast, so we should finish pretty much bone dry. The only residual sweetness should be from the added pound of dry malt extract I added. Here’s the recipe:

https://www.brewtoad.com/recipes/ginger-beer-58

So I think give this a couple of weeks and we’ll be bottling a nice little summer refresher for August. Fingers crossed..

Coney Island Brewing and some Coney Island, Brooklyn Cyclones Coney Island Brewing and some Coney Island, Brooklyn Cyclones

Coney Island Brewing and some Coney Island, Brooklyn Cyclones

Rumplestiltspig checks out the high quality pilsner, Vienna and rye malts of the Micro Pig Brewery’s latest beer; a Rye Marmalade Saison.

I’m excited about this. After reading various articles about creating dry, balanced American Saisons, I’m keen to blend the naturally ester heavy Wyeast Belgian Saison yeast with a citrus bite. So first we’re creating a simple initial malt base with an FG of 1.044 and bittering with the piney Crystal hops, then after primary I’ll add a half pound of home made orange caramel sugar. If you’ve heard anything about the Belgian Saison yeast you’ll know it stalls out early, preventing the beer from drying out properly.  So I’m hoping that this method will keep it rolling and create the bonus of some nice aroma. 

Here’s the recipe.

So Rumplestiltspig and Legolas the two legged piglet, smell like spicy rye and pine tonight. Time to sit tight and wait out primary fermentation… Exciting times ahead. Rumplestiltspig checks out the high quality pilsner, Vienna and rye malts of the Micro Pig Brewery’s latest beer; a Rye Marmalade Saison.

I’m excited about this. After reading various articles about creating dry, balanced American Saisons, I’m keen to blend the naturally ester heavy Wyeast Belgian Saison yeast with a citrus bite. So first we’re creating a simple initial malt base with an FG of 1.044 and bittering with the piney Crystal hops, then after primary I’ll add a half pound of home made orange caramel sugar. If you’ve heard anything about the Belgian Saison yeast you’ll know it stalls out early, preventing the beer from drying out properly.  So I’m hoping that this method will keep it rolling and create the bonus of some nice aroma. 

Here’s the recipe.

So Rumplestiltspig and Legolas the two legged piglet, smell like spicy rye and pine tonight. Time to sit tight and wait out primary fermentation… Exciting times ahead. Rumplestiltspig checks out the high quality pilsner, Vienna and rye malts of the Micro Pig Brewery’s latest beer; a Rye Marmalade Saison.

I’m excited about this. After reading various articles about creating dry, balanced American Saisons, I’m keen to blend the naturally ester heavy Wyeast Belgian Saison yeast with a citrus bite. So first we’re creating a simple initial malt base with an FG of 1.044 and bittering with the piney Crystal hops, then after primary I’ll add a half pound of home made orange caramel sugar. If you’ve heard anything about the Belgian Saison yeast you’ll know it stalls out early, preventing the beer from drying out properly.  So I’m hoping that this method will keep it rolling and create the bonus of some nice aroma. 

Here’s the recipe.

So Rumplestiltspig and Legolas the two legged piglet, smell like spicy rye and pine tonight. Time to sit tight and wait out primary fermentation… Exciting times ahead. Rumplestiltspig checks out the high quality pilsner, Vienna and rye malts of the Micro Pig Brewery’s latest beer; a Rye Marmalade Saison.

I’m excited about this. After reading various articles about creating dry, balanced American Saisons, I’m keen to blend the naturally ester heavy Wyeast Belgian Saison yeast with a citrus bite. So first we’re creating a simple initial malt base with an FG of 1.044 and bittering with the piney Crystal hops, then after primary I’ll add a half pound of home made orange caramel sugar. If you’ve heard anything about the Belgian Saison yeast you’ll know it stalls out early, preventing the beer from drying out properly.  So I’m hoping that this method will keep it rolling and create the bonus of some nice aroma. 

Here’s the recipe.

So Rumplestiltspig and Legolas the two legged piglet, smell like spicy rye and pine tonight. Time to sit tight and wait out primary fermentation… Exciting times ahead.

Rumplestiltspig checks out the high quality pilsner, Vienna and rye malts of the Micro Pig Brewery’s latest beer; a Rye Marmalade Saison.

I’m excited about this. After reading various articles about creating dry, balanced American Saisons, I’m keen to blend the naturally ester heavy Wyeast Belgian Saison yeast with a citrus bite. So first we’re creating a simple initial malt base with an FG of 1.044 and bittering with the piney Crystal hops, then after primary I’ll add a half pound of home made orange caramel sugar. If you’ve heard anything about the Belgian Saison yeast you’ll know it stalls out early, preventing the beer from drying out properly.  So I’m hoping that this method will keep it rolling and create the bonus of some nice aroma. 

Here’s the recipe.

So Rumplestiltspig and Legolas the two legged piglet, smell like spicy rye and pine tonight. Time to sit tight and wait out primary fermentation… Exciting times ahead.

Thank you Cornwall and Rebel Brewing Company for an excellent chocolate stout last night. Mexicocoa is a real winner.

Quick trip to the brew store to get supplies for this weekend’s brew. It’s a great new space and those t-shirts are hilarious.

http://www.brooklyn-homebrew.com/index.php Quick trip to the brew store to get supplies for this weekend’s brew. It’s a great new space and those t-shirts are hilarious.

http://www.brooklyn-homebrew.com/index.php

Quick trip to the brew store to get supplies for this weekend’s brew. It’s a great new space and those t-shirts are hilarious.

http://www.brooklyn-homebrew.com/index.php

Holy smokes! We won! The Flanders Ale Yeast (072 Wyeast) was right on the money and by popular consent was the best beer on club competition night! All I can say is the Micro Piglets are stunned almost as badly as Brazil tonight.
If any of you are reading this regularly, you’ll know that I mistakenly bought the yeast for a bit of fun from a brew store friend at Brooklyn Homebrew, not realizing that the yeast was only to be used for our club competition. Only after I’d brewed the beer without measuring the OG or the fermentation temps throughout, did I realize that I had to enter it into the competition.
Still after a pint tonight I can see why it was tasty. It has a smooth creamy head, upfront malt character from the Ukrainian honey, pilsner malt and caramunich, and a touch of bitterness on the finish from Saaz and Hallertau hops to clean your palette. I like it, it’s the Micro Pig Brewery’s best brew to date.
You can find the recipe on the link below and although I don’t have temperature control, you can be sure temps were between 72F and 76F during fermentation.
http://www.brewtoad.com/recipes/biere-de-garde-54
So tonight Legolas and boys sleep with a $49 voucher for the great bar and homebrew club venue Brouwerij Lane, Brooklyn under their pillow. Well done boys, next time let’s be more scientific… Holy smokes! We won! The Flanders Ale Yeast (072 Wyeast) was right on the money and by popular consent was the best beer on club competition night! All I can say is the Micro Piglets are stunned almost as badly as Brazil tonight.
If any of you are reading this regularly, you’ll know that I mistakenly bought the yeast for a bit of fun from a brew store friend at Brooklyn Homebrew, not realizing that the yeast was only to be used for our club competition. Only after I’d brewed the beer without measuring the OG or the fermentation temps throughout, did I realize that I had to enter it into the competition.
Still after a pint tonight I can see why it was tasty. It has a smooth creamy head, upfront malt character from the Ukrainian honey, pilsner malt and caramunich, and a touch of bitterness on the finish from Saaz and Hallertau hops to clean your palette. I like it, it’s the Micro Pig Brewery’s best brew to date.
You can find the recipe on the link below and although I don’t have temperature control, you can be sure temps were between 72F and 76F during fermentation.
http://www.brewtoad.com/recipes/biere-de-garde-54
So tonight Legolas and boys sleep with a $49 voucher for the great bar and homebrew club venue Brouwerij Lane, Brooklyn under their pillow. Well done boys, next time let’s be more scientific… Holy smokes! We won! The Flanders Ale Yeast (072 Wyeast) was right on the money and by popular consent was the best beer on club competition night! All I can say is the Micro Piglets are stunned almost as badly as Brazil tonight.
If any of you are reading this regularly, you’ll know that I mistakenly bought the yeast for a bit of fun from a brew store friend at Brooklyn Homebrew, not realizing that the yeast was only to be used for our club competition. Only after I’d brewed the beer without measuring the OG or the fermentation temps throughout, did I realize that I had to enter it into the competition.
Still after a pint tonight I can see why it was tasty. It has a smooth creamy head, upfront malt character from the Ukrainian honey, pilsner malt and caramunich, and a touch of bitterness on the finish from Saaz and Hallertau hops to clean your palette. I like it, it’s the Micro Pig Brewery’s best brew to date.
You can find the recipe on the link below and although I don’t have temperature control, you can be sure temps were between 72F and 76F during fermentation.
http://www.brewtoad.com/recipes/biere-de-garde-54
So tonight Legolas and boys sleep with a $49 voucher for the great bar and homebrew club venue Brouwerij Lane, Brooklyn under their pillow. Well done boys, next time let’s be more scientific… Holy smokes! We won! The Flanders Ale Yeast (072 Wyeast) was right on the money and by popular consent was the best beer on club competition night! All I can say is the Micro Piglets are stunned almost as badly as Brazil tonight.
If any of you are reading this regularly, you’ll know that I mistakenly bought the yeast for a bit of fun from a brew store friend at Brooklyn Homebrew, not realizing that the yeast was only to be used for our club competition. Only after I’d brewed the beer without measuring the OG or the fermentation temps throughout, did I realize that I had to enter it into the competition.
Still after a pint tonight I can see why it was tasty. It has a smooth creamy head, upfront malt character from the Ukrainian honey, pilsner malt and caramunich, and a touch of bitterness on the finish from Saaz and Hallertau hops to clean your palette. I like it, it’s the Micro Pig Brewery’s best brew to date.
You can find the recipe on the link below and although I don’t have temperature control, you can be sure temps were between 72F and 76F during fermentation.
http://www.brewtoad.com/recipes/biere-de-garde-54
So tonight Legolas and boys sleep with a $49 voucher for the great bar and homebrew club venue Brouwerij Lane, Brooklyn under their pillow. Well done boys, next time let’s be more scientific…

Holy smokes! We won! The Flanders Ale Yeast (072 Wyeast) was right on the money and by popular consent was the best beer on club competition night! All I can say is the Micro Piglets are stunned almost as badly as Brazil tonight.

If any of you are reading this regularly, you’ll know that I mistakenly bought the yeast for a bit of fun from a brew store friend at Brooklyn Homebrew, not realizing that the yeast was only to be used for our club competition. Only after I’d brewed the beer without measuring the OG or the fermentation temps throughout, did I realize that I had to enter it into the competition.

Still after a pint tonight I can see why it was tasty. It has a smooth creamy head, upfront malt character from the Ukrainian honey, pilsner malt and caramunich, and a touch of bitterness on the finish from Saaz and Hallertau hops to clean your palette. I like it, it’s the Micro Pig Brewery’s best brew to date.

You can find the recipe on the link below and although I don’t have temperature control, you can be sure temps were between 72F and 76F during fermentation.

http://www.brewtoad.com/recipes/biere-de-garde-54

So tonight Legolas and boys sleep with a $49 voucher for the great bar and homebrew club venue Brouwerij Lane, Brooklyn under their pillow. Well done boys, next time let’s be more scientific…

The Mad Fermentationist does it again, with an excellent article on the fundamentals of Saison brewing techniques.

I’m into finding out more about how to balance that estery, spiciness character of the yeast, with a hop that keeps the beer clean and refreshing. To quote The Mad Fermentationist:

Hopping
Saisons are hopped with a wide variety of strategies from subtle to assertive. Early boil hop additions are generally moderate because the lack of residual sweetness accentuates bitterness. A small addition of hops late in the boil for aroma is common. Many American brewers are foregoing the traditional European hops in favor of brighter citrusy varieties from American and New Zealand, which complement the spicy qualities of the yeast.

Dry hopping is a good choice for saison because it contributes aromatics without increasing bitterness. There are several saisons that are so hoppy that they could easily pass for West Coast IPAs, such as Willimantic Brewing Co.’s Dyvil Hopyard Double IPA and Cabinet Artisanal Brewhouse’s Freshop Saison. However, unlike a standard IPA, even after the hops fade the yeast aromatics remain giving the beers a second life.