- Joined
- Oct 13, 2020
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This is my first post - delighted to be here!
I'm brewing my first attempt at a more or less authentic Lithuanian Farmhouse or Kaimiskas beer, and wonder if any of you have tried and what have been your results. The only post I found on this topic dates from 2012, and since then the interest in traditional farmhouse methods has gone through the roof, so I'd like to learn from your experience.
This summer, I had the opportunity to visit the legendary Jovaru brewery and spend an afternoon with Aldona Udriene. My wife is Lithuanian and we usually spend summers there. This really inspired me to try her traditional approach. Basically, its no-boil, hop tea-infused, short (3 day) and hot (84F) primary fermentation in an open tub, followed by racking into secondary for a couple of weeks and usually kegging, since the product is consumed fresh, most commonly in bars and pubs.
Back in the States, I got myself a pack of Omega Jovaru, 10 lbs of Pilsen malt and whatever leftovers caramel malts I had. I also brought back some whole wild hops from Lithuania. They are not supposed to be particularly good (so they say there), but I thought it would add to the authenticity, and I happened to have them. For 5 gallons, I got an OG of nearly 1070. It's the start of day 3 and fermentation has been going strong. I plan to bottle and prime for additional carbonation, as traditional farmhouses tend to be very flat, but that's a concession I'm making.
This coming weekend I may try another batch - with the a new pack of Jovaru and Lithuanian wild hops. What would you advise doing different/experimenting with? I'm curious to learn about the experience of other farmhouse/kveik brewers.
I'm brewing my first attempt at a more or less authentic Lithuanian Farmhouse or Kaimiskas beer, and wonder if any of you have tried and what have been your results. The only post I found on this topic dates from 2012, and since then the interest in traditional farmhouse methods has gone through the roof, so I'd like to learn from your experience.
This summer, I had the opportunity to visit the legendary Jovaru brewery and spend an afternoon with Aldona Udriene. My wife is Lithuanian and we usually spend summers there. This really inspired me to try her traditional approach. Basically, its no-boil, hop tea-infused, short (3 day) and hot (84F) primary fermentation in an open tub, followed by racking into secondary for a couple of weeks and usually kegging, since the product is consumed fresh, most commonly in bars and pubs.
Back in the States, I got myself a pack of Omega Jovaru, 10 lbs of Pilsen malt and whatever leftovers caramel malts I had. I also brought back some whole wild hops from Lithuania. They are not supposed to be particularly good (so they say there), but I thought it would add to the authenticity, and I happened to have them. For 5 gallons, I got an OG of nearly 1070. It's the start of day 3 and fermentation has been going strong. I plan to bottle and prime for additional carbonation, as traditional farmhouses tend to be very flat, but that's a concession I'm making.
This coming weekend I may try another batch - with the a new pack of Jovaru and Lithuanian wild hops. What would you advise doing different/experimenting with? I'm curious to learn about the experience of other farmhouse/kveik brewers.