So Professor Piglet and Rumplestiltspig taste the Biere de Garde 3-4 weeks after bottling and it might just be the best beer we’ve ever made. 

That’s quite a statement, especially when I realized that I actually forgot to put the priming sugar in when I bottled it. My first thought (as is probably yours) that there was residual sugar left in the wort and therefore it simply carbonated. Definitely true (although FG was 1.009) but I think also it’s my small apartment and the fact I have to store my beer at 70F. Warmer beer = more carbonation. Still, it’s carbonated perfectly, crystal clear and dry as a bone.

Imagine when the micro piglets move to a bigger place… Kegerators and temperature control, is it too much to dream? So Professor Piglet and Rumplestiltspig taste the Biere de Garde 3-4 weeks after bottling and it might just be the best beer we’ve ever made. 

That’s quite a statement, especially when I realized that I actually forgot to put the priming sugar in when I bottled it. My first thought (as is probably yours) that there was residual sugar left in the wort and therefore it simply carbonated. Definitely true (although FG was 1.009) but I think also it’s my small apartment and the fact I have to store my beer at 70F. Warmer beer = more carbonation. Still, it’s carbonated perfectly, crystal clear and dry as a bone.

Imagine when the micro piglets move to a bigger place… Kegerators and temperature control, is it too much to dream? So Professor Piglet and Rumplestiltspig taste the Biere de Garde 3-4 weeks after bottling and it might just be the best beer we’ve ever made. 

That’s quite a statement, especially when I realized that I actually forgot to put the priming sugar in when I bottled it. My first thought (as is probably yours) that there was residual sugar left in the wort and therefore it simply carbonated. Definitely true (although FG was 1.009) but I think also it’s my small apartment and the fact I have to store my beer at 70F. Warmer beer = more carbonation. Still, it’s carbonated perfectly, crystal clear and dry as a bone.

Imagine when the micro piglets move to a bigger place… Kegerators and temperature control, is it too much to dream?

So Professor Piglet and Rumplestiltspig taste the Biere de Garde 3-4 weeks after bottling and it might just be the best beer we’ve ever made.

That’s quite a statement, especially when I realized that I actually forgot to put the priming sugar in when I bottled it. My first thought (as is probably yours) that there was residual sugar left in the wort and therefore it simply carbonated. Definitely true (although FG was 1.009) but I think also it’s my small apartment and the fact I have to store my beer at 70F. Warmer beer = more carbonation. Still, it’s carbonated perfectly, crystal clear and dry as a bone.

Imagine when the micro piglets move to a bigger place… Kegerators and temperature control, is it too much to dream?