Attempt at a "Historic" Norse Beor - Page 3 - Home Brew Forums

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Old 10-27-2012, 01:23 PM   #21
fury556
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Sep 2012
Homestead, FL
Posts: 37
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Total n00b question here, but.... Where did they get the yeast from? Was the wort just left in an open vat until wild yeast floating through the air landed in it and started fermentation?

 
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Old 10-27-2012, 05:07 PM   #22
Ĝlbart
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May 2007
Bergen, Norway
Posts: 217
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In traditional Norwegian brewing, yeast is harvested, (partially?) dried through various means, for instance by leaving a yeast stick in the vat, and reused.

 
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Old 12-01-2012, 11:18 PM   #23
RiotBeerJerm
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Oct 2012
Detroit, MI
Posts: 6
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We are brewing a very similar recipe tonight. Our first try at Brew-in-a-bag.

Grains:

8 lbs Smoked Malt
3 lbs Rye Malt
1 lb Honey Malt
1 lb Brown Malt
1 lb Flaked Barley
4 oz Black Patent Malt

We live in Southeastern Michigan, our water is really excellent so we saw no reason to include the gypsum or salt.

1 oz Northern Brewer Hops (60 min)
1 oz Northern Brewer Hops (30 min)
2 oz Juniper Berries (15 min)*

*We cracked the berries open with a rolling pin before using them, trying to get more flavor out of them as they were dried berries.

We just loaded it into a 6 gallon carboy for primary fermentation, and plan to add the light toast oak chips in two weeks when we transfer to the secondary.

At bottling, we will be using the full amount of priming sugar typical of modern brews, because we like carbonation too.

I'll be sure to post more updates in the coming weeks.

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Old 12-03-2012, 05:07 PM   #24
SkiNuke
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Jul 2011
Boulder, Colorado
Posts: 293
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So I brewed my Sahti a few weeks back and it's sitting around for a bit in the keg before I tap it (not really to style, but it had a hot alcohol flavor to it), hopefully it turns out well. However, I probably will never boil the branches again, it left a ring of sap on my pot that will not come off. No amount of scrubbing is getting anything off.

 
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Old 12-16-2012, 10:09 PM   #25
RiotBeerJerm
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Oct 2012
Detroit, MI
Posts: 6
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We added the oak chips when we transferred to the secondary yesterday. We'll bring an update in two weeks

 
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Old 12-16-2012, 10:22 PM   #26
bottlebomber
 
bottlebomber's Avatar
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Apr 2011
Ukiah, CA
Posts: 14,345
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Quote:
Originally Posted by SkiNuke
So I brewed my Sahti a few weeks back and it's sitting around for a bit in the keg before I tap it (not really to style, but it had a hot alcohol flavor to it), hopefully it turns out well. However, I probably will never boil the branches again, it left a ring of sap on my pot that will not come off. No amount of scrubbing is getting anything off.
Use some rubbing alcohol or cheap vodka and a scotchbrite pad. It'll come off.

 
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Old 01-09-2013, 04:18 AM   #27
RiotBeerJerm
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Oct 2012
Detroit, MI
Posts: 6
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Oh my goodness, oh my damn.

At bottling we sampled. It's a beautiful, deep amber color, balanced spicy rye aroma. Juniper adds so much more than I expected. Full synopsis and pictures in a few weeks once it's fully carbed. Sneak peek leads me to believe it will be one of our best brews yet.

 
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Old 03-25-2013, 12:01 AM   #28
buzzerj
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Jun 2012
San Jose, California
Posts: 434
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RiotBeer what's the verdict on this one? Is it worth a try?

 
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Old 03-25-2013, 04:51 PM   #29
RiotBeerJerm
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Oct 2012
Detroit, MI
Posts: 6
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Quote:
Originally Posted by buzzerj View Post
RiotBeer what's the verdict on this one? Is it worth a try?
I greatly enjoyed this beer. We received a 31 for bjcp category "other smoked beer" with suggestion to have entered in a slightly different category. I can post a PDF of the judges synopsis when I get home. I highly recommend this brew.

 
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Old 03-25-2013, 06:09 PM   #30
PDX_T
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Mar 2013
Posts: 221
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Quote:
Originally Posted by bottlebomber

Use some rubbing alcohol or cheap vodka and a scotchbrite pad. It'll come off.
I betcha acetone nail polish remover would work better than an alcohol.

 
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