Remember the Biere de Garde with no yeast? Well, last night I managed to get hold of another packet of Ardennes yeast and pitched both into the 2 day old wort.
Not ideal but professor piglet and Legolas the two legged piglet witness the beginnings of a krausen tonight. Thanks to those who gave me a few pointers on the spelling of the brown sugar panela and not that 70’s (correction 80’s) band Pantera. I think I’m going to rename the beer their honor, it seems appropriate.
In any case, the piglets are happier tonight but who knows how this Biere de Garde will turn out. As my homebrew store friend says, “who cares, nobody really knows what one tastes like anyway, go with it.”
Professor pig stands on a block of Colombian panera I bought this morning. It took a ton of effort to grate it (hard as nails) but it’s much richer than that average candy sugar you get from the homebrew store.
After that I mashed in at a nice low temp 148F to make a really fermentable wort and giving this beer the best chance to finish dry. Basically everything for once seemed to be going great right up until I took the gravity and checked the yeast packet.„
If you know anything about brewing with liquid yeast you’ll know that the packet needs to swell before you pitch but for some reason this time it didn’t. So I’ve thrown the wort into a carboy and I’ll have to risk waiting until the brewstore reopens on Tuesday to get another.
That and the gravity is 1.083 about .020 higher than it should be. Time to add some water before we get a 9.5% Belgian triple out of this. Otherwise we’ll have a bunch of drunken piglets.
So after shaking the Micro Piglets awake this morning and little oat toasting in the oven, it’s time to brew a new stout / porter hybrid I’m calling Chocolate Stout Porker.
After the last stout brew day disaster in the Fall, I’m determined to use professor pig’s research skills to make this a more balanced beer. Reading around, I’ve pulled together a recipe that combines an oatmeal stout and an old English porter recipe. Credit Jamil Zainasheff and Randy Mosher for their great recipes.
All was going so well despite over shooting my OG by a few points at 1.072. That was of course until I poured the wort into the carboy… Alarmed the piglets knew there was no going back as we realised the foam left over from the steriliser poured out and all over the floor.
Tastes like a little beaut though, can’t wait to see how this ferments out. Might even add those whiskey oak chips I’ve been soaking since November. Fingers crossed.
So here it is, after 3 months of fermentation and 1 month of carbonation, the Micro Pig brewery’s first cider is finally here.
I love it. It’s not too dry and has a good apply, if a touch under fermented aroma but the oaked cider has great body. Just a few drops of oak chip infused vodka added to the bottle really make the difference.
The judges of NYC’s Homebrew Alley VII didn’t think it was good enough to make the top three in its category. Still that said, the piglets are proud to say / oink they’ve made a cider that tastes this good.
It’s the NYC / Brooklyn Homebrew Tour by Chop & Brew. Great to see some of New York’s home brewers getting the chance to share their passion.
May be the Micro Pigs should be revealed to the public next year? I think I could get 12 people in my apartment at a push.