45
Snuck a taste of the new sahti x stout (sopuli.xyz)
submitted 1 week ago by to c/homebrewing@sopuli.xyz
10 comments fedilink hide all child comments
 

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.

you are viewing a single comment's thread
view the rest of the comments
[–] [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.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 1 child comment
    •