In this post we will cover the final steps of our Chanterelle Wee Heavy as well as get a feel for where about in alcohol percentage these two babies will end up.
Here are the steps we will follow to add the mushrooms:
- A day before you are ready to add the chanterelles, take them out of the freezer!
- Day of: Make sure to clean and sanitize a fermentation vessel
- Slice up the mushrooms to “bite-size” pieces (don’t eat those, they’re for the beer!)
- Add the sliced pieces to a mesh bag
- Place mesh bag into the fermenter
- Pour the juice made by the mushrooms into there too! That’s some good stuff!
- Give it two weeks!
Three days into fermentation and the two vessels holding our to-be beer were moved below the house where it is colder. It’s winter, so we might as well lager these things while we have the weather to our advantage.
On 02.13.2014 we finally decided to measure how far we have come with our fermentation. The to-be Chanterelle, which started at 22 Brix, was down to 14 Brix, meaning this thing is already at about 7.9% ABV. Wowsers! It was still chugging along, so we left it for another week. The Wee Heavy proper, which started at 23 Brix, was down to 16 Brix. 7.1% ABV sounds plenty good to me!
On 02.18.2014 we decided it was time to put it into a secondary. We used corny kegs for this purpose. This is the stage at which the chanterelle mushrooms are added.
The Brix measurement for the Chanterelle beer at this point was clocking in at 13.5, making this beer a 8.4% juggernaut! My instinct is it is going to settle there, but then again I wouldn’t be surprised if it lost another half point. The Wee Heavy proper lost a point, making it 15 Brix and 8% even.
Two more weeks and both of these beers will be ready for consumption, and I can tell you right now based on our tastings, they will indeed be consumed, probably quickly. Some of us are already looking to our next Wee Heavy adventure.