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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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[–] 1 point 1 week ago (1 child)

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.

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  • [–] [S] 1 point 1 week 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.

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