They really didn't use bakers yeast to start with. They used their own yeast. So Kveik would be most correctly. When bread yeast started to be available to buy brewers started to be lazy and bought that instead of keeping their own yeast. I do have juniper growing here so I must make a Sahti for sure. I'm from Sweden btw. Cheers guys!
@@DrHansBrewery I've brewed it a couple times, it isn't bad. My favorite though is the Norwegian style with the kveik yeast. That just takes the basic formula from across Scandinavia and bumps it up to new levels.
@@MrEvanfriend as I wrote earlier these kind of beers (Sahti and Gotlandsdricka) where not brewed with bread yeast to start with. The most correct way to brew them as possible today is with Kveik.
I've been experimenting with some raw ales in small batches and got great results. My wife hates the smell of boiling wort and I hate how boiling turns my small kitchen into a sauna. Making raw ales has eliminated both problems for us. Instead of juniper or rosemary I tried a few spruce sprigs. It worked rather well.
Isn't lactobacillus different from Acetobacters. What I'm trying to say is, they don't turn alcohol into acids? Or am I wrong? Leaving the lactos longer wouldn't make the beer more acidic since they only work on sugars, I read this somewhere but I can be totally wrong.
Could you revisit brewing with elderflower? I found this channel by watching your video on elderflower from 2010. If I could I would send some dried elderflower to you, but I used up my supply for this year. My first time making mead, I used some honey infused with elderflowers, I didn't used any yeast nutrient, but it was a success. I have noticed when drying elderflower there is a cat urine smell to it, making me think elderflowers have a lot of nitrogen so maybe I don't need yeast nutrient? Would love to see you try St. John's wort, mugwort, and Linden flower too. It can be foraged all over the place in Europe, but they are in North America too.
Lisened to the radio show. If youre in a pinch and need co2. Put vinegar in a big bottle add some baking soda, and pour the co2 generated into where ever you need it.
I'm a big fan of these traditional Scandinavian beers. Any chance you could provide a link to that book? Sounds like something I'd be very interested in.
Check this link on Amazon: www.google.com/aclk?sa=L&ai=DChcSEwjjq6a89rzkAhWak7MKHcZcAOMYABABGgJxbg&sig=AOD64_2SqPJ6Sc6f-l2qkRi9DZCAvwPRcg&ctype=5&q=&ved=0ahUKEwiH5Zq89rzkAhULhOAKHfIOBIYQ9aACCDk&adurl=
jdawghatesyou Yes. It is uncarbonated. I have a valve on my CO2 manifold. When I want to serve, I only bleed enough pressure into the keg to slowly push the beer out. -James
Have you tried brewing mead with linden flower? I love the taste of a tea made with linden. I've infused some vodka with it and brewed some Kombucha with it , but both had a slimy mouth feel and was not drinkable, ended up tossing both. Before I sink 25 € in honey to make 10 liters I'd like to know if any one else has tried it. It was a good harvest in Sweden this year
I hope you can keep this around long enough to let us know if and when it might turn sour. If it does turn is it still drinkable at least for a while until it gets too sour?
It's been more than two weeks since I kegged it, and it's still fine. I don't think this batch will sour. It would be fine if it were a little sour. - James
The hollowed out log is called a Kuurna.
They really didn't use bakers yeast to start with. They used their own yeast. So Kveik would be most correctly. When bread yeast started to be available to buy brewers started to be lazy and bought that instead of keeping their own yeast. I do have juniper growing here so I must make a Sahti for sure. I'm from Sweden btw. Cheers guys!
There's a Swedish brewing tradition that's extremely similar called Gotlandsdricke
@@MrEvanfriend Yes!
@@DrHansBrewery I've brewed it a couple times, it isn't bad. My favorite though is the Norwegian style with the kveik yeast. That just takes the basic formula from across Scandinavia and bumps it up to new levels.
@@MrEvanfriend as I wrote earlier these kind of beers (Sahti and Gotlandsdricka) where not brewed with bread yeast to start with. The most correct way to brew them as possible today is with Kveik.
I've been experimenting with some raw ales in small batches and got great results. My wife hates the smell of boiling wort and I hate how boiling turns my small kitchen into a sauna. Making raw ales has eliminated both problems for us. Instead of juniper or rosemary I tried a few spruce sprigs. It worked rather well.
You guys are the king of Dad jokes.
Isn't lactobacillus different from Acetobacters. What I'm trying to say is, they don't turn alcohol into acids? Or am I wrong? Leaving the lactos longer wouldn't make the beer more acidic since they only work on sugars, I read this somewhere but I can be totally wrong.
Greetings from Finland! Been following your channel for long, keep on doing what you do! :)
I think Fred and Barney did this at the buffalo lodge.
Thanks for the book recommendation - mine is arriving tomorrow!
Great work
That yeast might make a good raw NEIPA.
Dr Dr I just kegged a raw neipa using the hornidal kviek strain and it came out fantastic.
Could you revisit brewing with elderflower? I found this channel by watching your video on elderflower from 2010. If I could I would send some dried elderflower to you, but I used up my supply for this year. My first time making mead, I used some honey infused with elderflowers, I didn't used any yeast nutrient, but it was a success. I have noticed when drying elderflower there is a cat urine smell to it, making me think elderflowers have a lot of nitrogen so maybe I don't need yeast nutrient?
Would love to see you try St. John's wort, mugwort, and Linden flower too. It can be foraged all over the place in Europe, but they are in North America too.
Lisened to the radio show. If youre in a pinch and need co2. Put vinegar in a big bottle add some baking soda, and pour the co2 generated into where ever you need it.
So... what about freeze concentrating, or an ice beer experiment on this beer?
Did you save the yeast for another brew?
Sadly, no. I find I'm so scatterbrained with what I brew, its easier for me just to brew with fresh yeast. - James
I'm a big fan of these traditional Scandinavian beers. Any chance you could provide a link to that book? Sounds like something I'd be very interested in.
I don't have associate links, unfortunately. The book is "Viking Age Brew - The Craft of Brewing Sahti Farmhouse Ale." It's a good one. - James
@@basicbrewing Author's name?
Check this link on Amazon: www.google.com/aclk?sa=L&ai=DChcSEwjjq6a89rzkAhWak7MKHcZcAOMYABABGgJxbg&sig=AOD64_2SqPJ6Sc6f-l2qkRi9DZCAvwPRcg&ctype=5&q=&ved=0ahUKEwiH5Zq89rzkAhULhOAKHfIOBIYQ9aACCDk&adurl=
@@russellgibbon8621 Thanks
thank you, how often to use a brew bag?
I do Brew in a Bag for every all grain batch nowadays. - James
So you kegged this beer, but its served still... so does that mean its uncarbed? What is the procedure for serving this?
jdawghatesyou Yes. It is uncarbonated. I have a valve on my CO2 manifold. When I want to serve, I only bleed enough pressure into the keg to slowly push the beer out. -James
This is a gruit since it has no hops
It is interesting but not for me.
What about DMS when not boiling pilsner malt?
Bryggern No problem with that in this brew. -James
What was the name of that book? I'd love to add it to my library
Viking Age Brew: The Craft of Brewing Sahti Farmhouse Ale by Mika Laitinen - James
Being homebrewer from Finland, I tip my hat to you gentlemen!
Cheers! - James
Have you tried brewing mead with linden flower? I love the taste of a tea made with linden. I've infused some vodka with it and brewed some Kombucha with it , but both had a slimy mouth feel and was not drinkable, ended up tossing both. Before I sink 25 € in honey to make 10 liters I'd like to know if any one else has tried it. It was a good harvest in Sweden this year
@@shinnam Noup - never tried that! I need to check about those linden flowers and how those could be used..
I hope you can keep this around long enough to let us know if and when it might turn sour. If it does turn is it still drinkable at least for a while until it gets too sour?
It's been more than two weeks since I kegged it, and it's still fine. I don't think this batch will sour. It would be fine if it were a little sour. - James
@@basicbrewing Does the FG relate to the degree of sourness that can be attained? e.g. less sugars after fermentation means less food for the lacto?
@@MrGt90 Good question. (In other words, I don't know.) - James
What an interesting beer.