Hey folks, time for the monthly post again. What’s everyone been up to?
I’ve not been that active in my cleaning with a side effect of beer-making hobby lately, I am sad to report. But planning perhaps a California lager.
I’ve been too busy to brew in the past month, but I think I’m now through most of what was taking up all my energy, so it’s planning time!
I did make a second batch of sahti using natural baker’s yeast instead of brewer’s yeast, and I’ve saved a bottle of the brewer’s yeast version so that I can compare the two. I just haven’t sat down to try them side by side yet. I’m quite looking forward to comparing them
Please write a post about the comparison! As well as any differences apart from taste you had in using baker’s yeast.
I’m new to this and one of the things I’ve been wondering about is if I can just use baker’s yeast.
Through a long line of silly situations I ended up with 5lbs of sugar with glass in it. I turned it into syrup to get the glass out of it, then mixed it with wild berries and applesauce for a wild Berry cider.
I’m currently in my Primary with a loquat mead. Looking to rack into secondary next week.
Finally hit the perfect recipe for a characterful lemon and ginger infused ale. Now trying to keep some of the keg for guests coming over this weekend…
Absolutely! According to my notes:
Mashing with 19 L water, for 60 minutes, strike temp 71 °C, manual turning every 15 minutes:
3500 g Simpsons Maris Otter Pale Ale
2000 g Viking Malt Munich Light
500 g Simpsons Premium English Caramalt
1 L additional water at 68 °C for rinsing the malt bag, i.e. having the malt bag in a stainless steel bucket with holes in the bottom, pouring on the water and letting it run through.
Infusion with 3 L boiled water, for 70+ minutes:
4 Large lemons sliced thin
1 Large ginger root sliced thin (unfortunately I don’t have the weight for this… palm sized :)
45 g Saaz hops
45 g Amarillo hops
I boil the water, take it off the hob, add infusables in the kettle in a filter bag and let it sit with a lid on top.
Boiling the wort for 50 minutes and adding hops:
60 g 45 min Challenger
30 g 45 min Saaz
The 3 L infusion is added to the boil when there’s 10 minutes of boil left and flame turned to max to bring it all back to boil for the remaining few minutes.
Yeast starter with 1 L water, 1 dL dark syrup and a pinch of yeast nutrient. Yeast used was the traditional Sahti style fresh yeast. I just can’t let it go :)
Peach lambic, 5 gallons! Saved up supplies for so long, thanks Trub Club