Here’s a happy brewer 😊

This stuff fermented at 19 °C and 0,5 bar instead of my usual 14 °C and 0,8 bar. Expected it to be done quicker, but the primary ended up bubbling for nine days. Gave it a day of ‘secondary’ and then decided I want to meet the beast already while cooling towards 2,5 °C for clearing the yeast.

It is just gorgeous. Viking Black bites first and Viking Chocolate Light & pale rye produce a lasting aftertaste. Crazy strong too, though I don’t have measurements.

  • Atelopus-zeteki@fedia.io
    3·
    9 days ago

    Inquiring minds, they just gotta know: Sahti is a Finnish type of farmhouse ale made from malted and unmalted grains including barley and rye. Traditionally the ale is flavored with juniper in addition to, or instead of, hops; the mash is filtered through juniper twigs into a trough-shaped tun, called a kuurna in Finnish. Sahti is top-fermented and many have a banana flavor due to isoamyl acetate from the use of baking yeast, …

    • tasankovasara@sopuli.xyzOPEnglish
      2·
      8 days ago

      Yes, that’s the stuff :D Making sahti is very much a regional thing, it’s not in the tradition everywhere in the country. However, my area is very big on sahti tradition, we have 25 kg bags of malt in many supermarkets to serve the need.

      Juniper is supposed to help the sahti keep for longer, as it’s not usually boiled at all. I do a full boil though.

  • vaionko@sopuli.xyzEnglish
    2·
    8 days ago

    Now I want some sahti… Last time, my regular car inspector gave me a few liters he had made, was pretty good.

    I think there’s also a fairly close relative of mine who has won some soft of sahti making competition

  • WFH@lemmy.zipEnglish
    1·
    8 days ago

    What yeast did you use? I’ve been wanting to brew a sahti for quite some time but in can’t find the very special Finnish baker’s yeast. I thought about using a hefeweizen yeast with a similar flavor profile.

    • tasankovasara@sopuli.xyzOPEnglish
      1·
      8 days ago

      I’m here in Finland, so I used the real deal. It’s a small cube of fresh yeast that costs 30 euro-cents, so 0,15 € for what goes in the brew and the wife can make cinnamon buns with the rest :D I’m making most of my runs with this stuff, since it’s cheap and the flavour really is unique – very soft and mellow.

      I’d imagine a hefeweizen yeast is a good substitute.