Biere de Garde won the vote for this week’s beer, so I did a bunch of research and hit on a recipe that I could throw in panera brown sugar.

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

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. 

More to follow… Biere de Garde won the vote for this week’s beer, so I did a bunch of research and hit on a recipe that I could throw in panera brown sugar.

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

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. 

More to follow… Biere de Garde won the vote for this week’s beer, so I did a bunch of research and hit on a recipe that I could throw in panera brown sugar.

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

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. 

More to follow… Biere de Garde won the vote for this week’s beer, so I did a bunch of research and hit on a recipe that I could throw in panera brown sugar.

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

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. 

More to follow…

Biere de Garde won the vote for this week’s beer, so I did a bunch of research and hit on a recipe that I could throw in panera brown sugar.

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

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.

More to follow…