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Snuck a taste of the new sahti x stout (sopuli.xyz)
submitted 1 week ago by to c/homebrewing@sopuli.xyz
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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.

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[–] 6 points 1 week ago (2 children)

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, ...

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  • [–] [S] 2 points 1 week ago (1 child)

    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.

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