Here's a happy brewer ๐
This stuff fermented at 19 ยฐC and 0,5 bar instead of my usual 14 ยฐC 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 ยฐC 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.
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, ...
That's a nice looking stout
That sounds absolutely delightful. I'm going to have to do it myself
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
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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