tasankovasara

Lemmitor @A_[email protected] in this community tipped that if the process serves and luck is on one's side, fermented birch sap can be better than champagne. Right now is the time when sap can be collected, so I'm giving it a shot!

The tree isn't terribly bothered, the tap hole is only a few millimeters deep. I only do one tap per tree.

Plan is to empty these tap bottles off several trees once a day into an intermediate container, use a Campden tablet per container and keep the intermediates in the fridge until I have enough, five liters maybe? Then one liter yeast starter, possibly with some cane sugar to lend a little extra aroma and colour (the sap is clear). Ferment fingers crossed. Serve force carbonated. Wish mi luck :D

... great time to get a brew going :D Yes, Big Brew is getting struck by a week-long strike starting today. Sure enough I hope the workers will get what they are going for. I know what I'll be getting, this is the fourth run of the lemon + ginger recipe and it's guud:D

I'm sharing this mostly to show my malt grind station ideas: making it operable by power drill (hand crank replaced with just a regular bolt) and having a vacuum cleaner positioned where the output falls so that it picks our the lightest dust. Helps with keeping the room clean as well as hopefully makes the beer a bit clearer. The hoover collects a fair bit of dust every run: I weighed it once and now adjust the amount of malt going into the grind up by 2 % to account for the lost dust: 1000 g -> 1020 g.

The Simpsons Maris Otter Pale Ale & caramel malts and the Viking Munich Light will be joined by a small amount of smoked wheat. Viking Malt says that this stuff can be used just like regular pilsner malt, being active and all, but it's going to add a very gentle smoke aroma. I'll be using more of it in my next dark Sahti x Stout batch, but I'll try a little bit on this one to get a feel for it.

Löysitkö kirppikseltä muovikassillisen kynttiläntynkiä ja naureskelitko, että johan on taas joku kirppistä jäteasemana käyttänyt? Sytytätkö usein tulia arjessasi? Tervetuloa tämän vinkin myötä ryhmään 'one man's treasure' :D

Poimi mukaan kynttilät ja samalla joku huono (esim. alumiininen) kattila tai pannu. Sulata kynttilöitä pannussa. Dippaa vanulappuja sulaan steariiniin yksi kerrallaan esim. pinseteillä. Vanulappu imaisee nopeasti itseensä steariinia. Laita jäähtymään sopivalle alustalle. Loput sulat steariinit voi jättää huonoon kattilaan seuraavaa sessiota varten.

Saat todella pitkään palavia sytykelappuja, joita voi myös repiä pienemmäksi. Retkellä neljäsosa lapusta riittää risukeittimen sytyttämiseen, kotona kokonainen lappu sytyttää tulisijan kuin tulisijan. Kannattaa repäistä pieni halkio lappuun, jotta vanulapun kuidut tulevat esiin. Näin lappu syttyy herkemmin.

I've recently developed a taste for Blanc 1664, a lemon lager that's produced in bulk by one of my country's big industrial brewers. I'm also a fan of ginger beers. Here goes an attempt to combine the two on a more robust malty foundation than what the store options offer.

I've brewed successful ginger beers before, but my first attempt with lemon in the mix didn't have nearly enough lemon, and the ginger was too strong. Triple the lemon and half the ginger this time around. Didn't check the pH (I only have a full-scale kit that would leave me none the wiser), remains to be seen how it ferments.

Malts are three parts Simpson's Maris Otter Pale Ale, two parts Viking Munich Light and one part Simpson's Premium English Caramalt. I'm trying fancy Saaz hops for the first time – had to look up a few forum discussions on how it's supposed to be used, and as per popular opinion I put a good dollop of the pellets in at the beginning of the boil alongside a little bit of Challenger. I'm hoping my trampling on traditions and not making a po-faced lager with the stuff isn't going to trigger a flame war :D

Lemons, ginger and a fair bit of Saaz and Amarillo hops went into the smaller kettle in a filter bag. I've done this before – not boiling the 'late addition' hops but instead infusing them like tea, and it seems to work great. The smaller kettle is filled with boiled water and let to sit with the lid on for more than the duration of the boil. When there's 10 minutes of boiling left, I add the infusion into the big kettle and burn vigorously to bring back the boil for the last few minutes.

In the picture with the big kettle on the stove, there's a bit of an innovation handed down to me by the previous owner of my brewing gear: a steel bucket with holes drilled in the bottom. I put my own spin on the idea by sitting the bucket on a smaller steel container. The mashing bag can be left to drip there, and I can also heat some water to my mashing temperature and pour it onto the mash bag to get a little bit more goodness out.

One more thing that I've come to appreciate is a pair of reusable coffee filters. Great for filtering while running the kettle into the Kegmenter. Also great for putting a tea filter bag with hops in and adding yet more hops at the last moment before the wort is laid to rest in the fermentation vessel :)

Sharing just to give this community a little bit of content. This December has been temperamental with snow – we've gone from tons to nothing and back several times. I do prefer it like this, last winter was just tons and that sucked XD

Three of us took to the sticks to make some good food, enjoy some homebrew beer, sleep soundly in the fresh -5 °C conditions and perhaps get up before sunrise to take the shotgun for a walk. Did all that save for the early walk, everyone chose sleep instead :)

Tried cooking with a 'jätkänkynttilä' / log torch for the first time. It was a revelation. A single log that would make four pieces of firewood lasts long enough to cook a whole meal if not two. This was cut from fresh pine that had been felled by wind two weeks earlier. The log torch is going to see a lot more use in our future adventures, for the winter it's perfect!

My sleeping arrangements consist of a self-made monofil / silnylon double layer hammock, an Enlightened Equipment short down underquilt rated for 20 °F ( -6 °C ) and a Carinthia Defence 4 synthetic sleeping bag, I think that promises comforts down to -10 °C. Forgot to pack a tarp, so I had to use my ground cloth in it's place :o) I did also put a string up across some trees and put some pine branches on it to make a windbreak towards the lake.

It's been clearing out at 2,5 °C for over 24 hours already, so I couldn't wait any longer and took a little sampling. And it's a-lovely :D

This is pretty much a classic stout, but with Viking Malt's Sahti malt for the majority of the grist. The void-ness comes from Viking Malt's Black malt (1300 - 1500 EBC). Some leftovers of Tuoppi caramel rye malt and a calculated dose of Simpson's Premium English caramalt also went in. The rye in particular is keen to hijack the taste profile, bringing in the taste of Finnish classic 'kotikalja', a non-fermented malt beverage. That one is kept in it's place, but I do regret not using a bit more of the English caramalt.

The yeast used was the fresh yeast that's a hallmark of the sahti style. It gives a banana-like flavour, and I've found it can be controlled to a great extent by adjusting fermentation temperature. This one was set to 16,5 °C. Around 14 °C the banana aroma tends to get overpowered by fruity hops. Pressurised fermentation at 0,8 bar as always.

I made this batch to use up some leftovers, so I went with a pretty daring dosing of Moutere hop pellets for the first hop addition, followed up towards the end of the boil with Challenger. On this first tasting the Moutere is surprisingly subdued.

Plenty of time to run some xmas bottles for friends and family :) Cheers!

Hello brewies,

I'm trying to come up with a neat way to implement the whirlpool in my simple homebrew process. I do brew-in-a-bag in a large kettle that has a faucet / tap thing at the very bottom of the kettle. What happens is that I mash with the BIAB bag in the kettle, lift the bag out of the kettle into a straining contraption, get the kettle to boil, boil with hops and whatnot and after the boil is done, run the wort into the fermenter via said tap through a metal coffee filter cone.

Now if I could somehow get the wort to whirl around while running into the fermenter, the whirlpool effect would concentrate any gunk into the center of the whirlpool and the stuff coming out of the tap, located at the edge of the whirlpool, would give cleaner wort.

I could put together a bespoke stirrer, of course, but I'm looking for a crafty solution with common household items first, those are always preferred :) The solution must be hands-free and account for the fact that the level of wort in the kettle obviously goes down during the operation.

Magnetic stirrer probably wouldn't work because the kettle is stainless steel. A regular home mixer ran with one beater would tie up one hand (and having to hold it would probably mean some foreign material like cat hair off the sleeve in the wort). I'm also wary of doing it with a circulation pump like the commercial homebrew automaticksch do, because wort is hot and cleaning the pump and pipes is too much work.

But I'm sure Lemmy has the compound genius to solve this :D

You guys get along with so little. Here's what I never leave the house without, carried in a Fjällräven Greenland size S bag...:

– phone (up until recently I had a tiny Nokia dumbphone for voice calls because it sucks when someone calls on the smartphone during navigation while on motorcycle...) – wallet with home and office keys attached – a metal ring coupled to the bag strap for car / bike keys – case for glasses if I need to take them off (rarely used though) – tiny knife that masquerades as a bottle opener – bag with USB charger, power bank, assortment of short USB cables for all occasions, Arch Linux boot stick – a pen and a couple of permanent markers – travel toothbrush – lighter (I don't smoke but it makes me friends) – some lucky charms: gemstones picked by my daughter tied into a 'sausage' with some stretch fabric – T1D stuff: insulin pens in a gorgeous leather roll made by a friend - glucose meter with accessories - bag with pen needles - plastic jar with lid for used needles - pocket scale for weighing stuff to calculate carbs - glucose tablets and Skittles (great for microdosing carbs)

Not in shot: wrist watch.

Putting an image on it is absolutely a big part of the fun in this hobby. I'm trying out Red Ale and Red Rye Crystal malts in my next brew, along with a helping of Simpson's Premium English Caramalt and ginger that made my last two batches really nice and sweet.

I'd like this to be extra red, so I'm even toying with the idea of throwing some beetroot in. Any tips for other seasoning that would provide crimson colour?

I've been brewing for little shy of one year and thought I'd make some content for this fine group and say hello :) Here's what I do, with what it's done with and some little tips that work for me...:

I've been brewing two recipes that I kind of feeled together with Brewtarget the software. One is a pitch black stout style number with caramel rye and coal black Viking Malt roast atop Viking Malt Sahti-malt, the other a light, pils-style number made with a special malt made from a local farmer's select grain and a little bit of Viking Malt's Sahti-malt mix on the side. Both are brewed with a particular fresh yeast (available in all shops and only 0,375 € for a 21 litre brew XD ) in keeping with the Finnish Sahti tradition; the yeast produces strong banana-y esters, but I find that can be controlled to a great effect by brewing under pressure and in lower temps.

In the beginning there was a big kettle and a Brew-in-a-Bag that I got cheap. Then came a Kegmenter 29 l pressure-capable brew vessel and a round drinks cooler that fits the Kegmenter neat. Built a table on top, picked a branch from the woods to hold a Nukatap. Filling bottles happens with the glass funnel with a piece of hose attached, and the big syringe is good for cleaning the lines by shooting hot water down the spout of the tap.

For fermenting, I connect the red Kegland valve that sets a threshold pressure level to be maintained in the fermenter; after that, excess is released through the airlock so that it keeps me entertained :D The setup allows for temperature control during fermenting, I've been experimenting and starting to like 14 °C most.

And what can I say, is it not the best hobby in the world! Cheers :)