#homebrewing — Public Fediverse posts

This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the traditional Hiiva Finnish baking yeast. I did use proper Kaljamallas (Finnish roasted rye) which is where all the color came from.

Tastes good, very citrusy, almost tart (Espe is not supposed to have bacteria but 🤷)

#CurrentlyDrinking #Beer #HomeBrewing #Sahti

Drinking that sahti on nitro tonight.

#Homebrewing #Beer #CurrentlyDrinking #Sahti

Sahti on nitro! This is pretty awesome. The smoothness of the nitro pour really works well with the maltiness of the Sahti and the cypress comes through nicely.

#HomeBrewing #Sahti #CurrentlyDrinking

Sahti brew day today. Up before the sun because I'm a glutton for punishment apparently.

#HomeBrewing #Sahti #SunRise

ok, based on my grains I currently own, I've come to the conclusion that I should brew Sahti next. So that's sorted. Now to cobble together a recipe and build up some yeast starters for brewing this weekend.

#HomeBrewing #Sahti

The mini kegs are filled and chilled. They need to be ready on the 12th of July – plenty of time, so I'm thinking about just letting them rest for a while 🤔

#Homebrewing #Beer #Bierbrauen #Brauen

The answer is: yes. It did take quite a while though, so this is will be a rather short cold crash.

#Homebrewing #Beer #Bierbrauen #Brauen

The Hefeweizen after 10 days in the bottle. It actually tastes like cloves and bananas. The one clear bottle I have is bubbling slightly so it's still carbonating some but this tastes good.

Pilsen light DME used was 755 grams and Bavarian Wheat DME was 3017 grams for more than 8.5 gallons or 32 liters. 1oz / 28g Fuggle and 0.6oz / 17g Czech Saaz hops. SafAle WB-06 yeast.

#homebrewing #beer #Hefeweizen #Weißbier #MastodonOnly #CCBYNCND

Bottled the moscato wine today. It's been 32 days total and 9 days since I put the final addition in it. A little bit over 21 liters in bottles plus some other. It looks good, taste good, came out about 11% ABV.

#homebrewing #wine #winemaking #WineKit #MastodonOnly #CCBYNCND

The jumping spider I didn't vacuum up yesterday is guarding the observation bottle of hefeweizen. I don't think I wiped it off so there's probably some edibles there for it.

#homebrewing #beer #spider #JumpingSpider #SwingTop #MastodonOnly #CCBYNCND

Bottled the Bavarian Hefeweizen / Weißbier yesterday. 89 12oz / 255ml and two 16 oz / 475ml bottles filled. I put my filling hose on the Speidel spigot and it worked good. I used a flashlight to see that the trub was below outlet. 3 grams of sugar per brown bottle and 4 in the two pints. I measured it dry this time which was a lot easier than a syringe and syrup.

#homebrewing #beer #BottlingBeer #Hefeweizen #Weißbier #MastodonOnly #CCBYNCND

Brew day! A Bavarian Hefeweizen extract making 8 gallons.

First up, a little #sewing to make a big beer koozie for the new Speidel 30 liter.

Next, normal extract beer things divided in half and again for most of the boil.

Then limited space siphoning of the first half.

Finally, the second half boiling and a late snack for lunch washed down with a beer since it seemed appropriate.

#HomeBrewing #beer #fermentation #CCBYNCND #MastodonOnly

Drinking my homebrewed Kalsarikannit Sahti tonight. It's delicious with a ton of citrus flavor which I'm gonna blame on the Voss Kveik I used to ferment it, since I've been unable to get my hands on the Suomen Hiiva baking yeast which is traditional.

Regardless, I think this beer is phenomenal. And I definitely plan to brew it again in the future.

#homebrewing #sahti #beer #kveik

My homebrewed Sahti. Made with blue spruce boughs in the strike and sparge water and then the entire mash was boiled for half an hour then drained off, chilled and fermented with Voss Kveik.

It tastes very fruity/citrusy and sweet with a touch of toast from the kaljamallas (Finnish roasted rye malt). I'm really happy with how this turned out. If I could change anything about it, I would like to have fermented with the Suomen Hiiva baking yeast as is traditional.

#homebrewing #sahti

This is the final gravity of the Sahti. I fermented it with Voss Kveik at 80°F/27°C and it stopped bubbling after about 3-4 days. This is the highest FG I think I've ever had for a beer. Gonna attribute that to the main mash rest at 160°F/70°C.

The taste is surprisingly not cloying considering the high FG and lack of hops. The spruce flavor is present but takes a background seat to the malty flavor. I'll reserve actual tasting notes for when it's cold and carbonated.

#homebrewing #sahti #beer

Heating up strike water for Sahti. I'm using blue spruce instead of juniper because I don't have juniper growing near here.

#sahti #homebrewing #brewing #brewinghistoricalbeer

So I am going to attempt a Sahti brew inspired by this amazing woman's brewing process: https://www.brewingnordic.com/farmhouse-ales/brewing-sahti-in-pertunmaa/

I'll be making a few modifications to compensate for my equipment set up and available ingredients (blue spruce instead of juniper). But I will be direct firing the mash and will slowly bring the entire mash to a boil. She doesn't use any hops at all, and I'm still debating on that for mine...

#homebrewing #beer #sahti

We are back from our little Spring Break with a Spring Casual - we talk everything from #homebrewing - more on that in a moment - to cask & other things we're excited about around #Dublin...

#BeerPodcast #DublinPodcast #DublinPubs #DrinkIrish #WomenPodcasters #BeerFestivals

https://shows.acast.com/beerladies/episodes/spring-catchup