MuteDog

joined 2 years ago
[–] [email protected] 2 points 12 hours ago

Angelic poo vacuums dude

[–] [email protected] 5 points 1 day ago

Iif terrorists were actually that big of a threat they would simply blow up the massive security line out in front of security.

[–] [email protected] 0 points 3 days ago (1 children)

I feel like I'd rather just try this using table sugar instead of (probably) throwing honey down the drain.

[–] [email protected] 0 points 1 month ago (1 children)

The ultimate extraction would likely be achieved with high proof alcohol. Sugar syrup I think would be less effective than with dry sugar as the dry sugar would exert more osmotic pressure on the tips to draw liquid (and thus flavor) out of the tips.

You can also add them to the boil as you would hops.

 

I know a lot of members here are in Finland so I figured I'd share this event here (sorry for the FB link but that's all I've got). Mika Laitinen (of brewingnordic.com and author of Viking Age Brew) is giving a traditional sahti brewing demo/course on Saturday April 24

Here's what he wrote on FB about it:

I'm giving a course on brewing sahti and other ancient ales on Saturday, April 26. Bircalaiset organizes the course in Pirkkala and is also open to those who aren't members of this Iron Age society. It will be a practical one-day hands-on course where people brew their own sahti or ancient ale in small groups. Handling farmhouse yeast such as kveik is a special theme of this course. I have learned a lot of new things about these yeasts in 2024-2025, although I have used Norwegian and Lithuanian farmhouse yeasts since 2015. Of course, you'll also learn to brew a tasty high-gravity sahti and flavor it with juniper, hops, and other ancient beer herbs.