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Not in the mail, but my buddy just got back from a vacation in Scandinavia, so I had him pick me up some Finnish bakers yeast. Can't wait to do my most authentic sahti yet!

Yeah I saw a link for that; will definitely do it that way when the time comes.

Cool, good to know! I'm still reading Historical Brewing Techniques: The Lost Art of Farmhouse Brewing, and have a stout/porter book after that, but that will be next in line for sure.

The best resource for multiple historical recipes in one place would be Randy Mosher's Radical Brewing, I think. Once you know which ones interest you specifically, you can dive deeper elsewhere. If you're into historical German styles, then this is a good resource. And I've never read it yet...

Our club assisted with an English barleywine at our host brewery, The Warbler in Delmar, NY. Here's me trying to stir the mash, lol.

Sent in my entries yesterday. I have very little confidence they'll do much, as one of the beers I already entered in another comp and it got a disappointing score, and the other is pretty weird. But I had it ready to go, so I threw it in there. We shall see.

Ah, I see. Yeah, I have a 3 gal keg for stuff I don't want to commit 5 gallons to, but this was a full-go. I only missed my target by 3 points I think, so all-in-all satisfied with that. I love smoke, so no worries there. It's going to lager/condition for a bit before it gets on tap regardless.

Yeah definitely a light couple years. I've sort of stumbled into activities though, so no shortage this year! We have a big brew day planned at our host brewery, going to have a virtual talk with a rep from omega yeast, potentially another talk from yakima Valley hops, as well as standing offers...

Somewhat, I know that was the case for me before I joined this club. Also I think another factor is people are very busy, and may view coming to the meetings as more of a chore. I mean, you can always brew without trekking to the meetings. But our newsletter goes out to 240 people and the...

I ended up not toasting the wheat, but added some non-smoked red wheat, which I saw recommended elsewhere. I don't have experience with toasting malt, and didn't want to mess anything up here. So my grist was 90% oak-smoked wheat and 10% red wheat. The yeast blend I'm using suggests fermenting...

I experimented with mugwort amounts in my stout. Even in a big imperial, 0.5oz is the most I can use and not have it overpower the beer.

Our meetings average 8-12 people depending; don't think we've hit 30 as long as I've been in the club. I'm the new president, so increasing participation has crossed my mind, and I try to "recruit" homebrewers I meet in the wild, and have a sign up at the brewery where we hold our meetings. But...

If you like stouts, I have a good one on tap right now. It does have some hops, and is not based on any historic recipes, but the emphasis is on the herbs. Let me know if you want the recipe. I also do a sahti with very minimal hops. A friend is vacationing in Scandinavia next week, so I asked...

1986 + 5 gal grodziskie = 1991

Ha, not sure what I'm being brave about, but I'll take the compliment :) Given that I can't easily maintain mash temps on my system, and I was doing a step mash when it was unseasonably cold, that whole process was an adventure and I had to end up doing an impromptu "no-sparge" batch just to get...

Last weekend I kegged the schwarzbier & IPA, & brewed up the grodziskie. Very curious how that will come out...

This is where I got the 1.057 OG from. I'm sticking with the higher OG since I have so much of the malt, but following the other recommendations in this thread. Cheers!

Every 2 weeks, 5 gallon batches. I take the winters off, so it equates to ~20 batches/year. I share a lot with friends and local brewers, bring it to homebrew club meetings, etc.

I had already done lot of research since I want to get the style right, but there's always more to know. One major change I am making compared to most recipes I've seen is the OG. Based on comments in "Radical Brewing" by Randy Mosher, the OG before they were taxed on malt usage (or something...

I don't always poke around in this forum, but very glad I did today! Getting ready to brew my first one of these this weekend, and have a couple of important changes to make to my water profile based on the discussion here. Also using special grodziskie yeast blend from bootleg biology.