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Still haven't made this beer yet. But since a few have asked about it below is a link to some more information about this type of beer. https://www.brewingnordic.com/farmhouse-ales/farmhouse-malting-stjordal/ https://www.garshol.priv.no/blog/369.html I think I'm probably just gonna go for it...

I've been looking at participating for a bit now actually, just need to drum up the ferminational fortitude.

In certain elements of Norwegian farmhouse brewing it is seen, per the book referenced in OP. I've never had one personally, but I do like some smoke in beer occasionally so thought I'd give it a shot. Based upon my very elementary understanding this type of beer/malt can be more subtle than...

I have been researching this very thing myself. There are some threads on here and Reddit which mention caramelizing them and the de glazing with wort. Link to two below. I also believe the mad fermentationist did one of his saisons with some dried fig in it...

These sound awesome dude, can't wait to hear how these turn out!

Reporting in with another success story for this method! I mentioned a few months ago I was doing a Flanders red with Brett co pitch(wlp001 and WY5526), added gluco, and again made lacto starter and pitched roughly 24 hrs later. Then did saaz tea at bottling. It sat way longer than I...

I've been wanting to try making a smoked beer, and originally was going to do an extract recipe with steeped smoked malt. But I think this might be a good opportunity to try out a partial mash. Below is my rough plan for a PM Stjordal style beer, stealing ideas from Historical Brewing...

Congrats! A satisfying feeling I'm sure.

Lack of availability of the two would be the main reason, which is partly why I started this thread. I think for my situation at least I'll be better off adding some additional bottle inventory and aging there, rather than trying to force my original ideas to work. Or alternatively do some...

FWIW I thought the same thing at first with mine. My water issue was initially more apparent to me in high OG beers. After learning more about it I've learned to "pick my water out", so to speak, in other beers I made. So having drinkable water doesn't always mean it'll make the best beer.

That's an interesting idea. Kind of like guys using a keg full of starsan leading to a bucket as their airlock and then they've got a purged/sanitized keg. May have to give that a shot. Thanks for the feedback!

+1 on the water. I started using RO a few months ago and it made a huge difference. Plus if nothing else if you use RO and get same results you can eliminate the water factor. Oxidation could be another factor. Is the vessel you're fermenting in leaky(air)? When transferring or bottling beer...

Yeah biggest problem has been finding places to fill CO2 close by, but plan on doing things incrementally. Thankfully I have the fridge already. So you don't think the secondary idea is worth it even with careful methods and fermenting to get oxygen out? I already practice what you described...

No worries I should've given some background in the OP. Part of the reason I asked this is because I was given a few carboys, so I have a total of 5 fermentation vessels now. I have probably accumulated 150-175 regular sized bottles, basically enough for three five gallon batches with a couple...

Just trying to make the best beer I can with what I have available. I'm not losing sleep over it, but if I'm going to invest time into this hobby I'm going to try to do it right. So far my beer has been pretty decent but I see room for improvement.

To this point I've avoided secondary as a rule. One of the reasons I'm asking this is because I'm looking at bulk aging some stuff. Mainly certain malty/higher abv things that benefit from some time. As stated in OP I'm not looking to increase my bottle inventory much more at the moment. Cool...

It is interesting how they say Brett for the short term should be stored at room temp. When I got this though I put it in the fridge. Probably will tack on another day or two for that.

Gotcha. I'll bump up the starter size and give it a week then. I'm also adding 2ml gluco in addition to wlp001, so hopefully with a 1.050 SG shouldn't have too much trouble getting it down. If it needs some extra time no big deal. Thanks

Thanks man was hoping you'd chime in lol. I've been reading mtf, it's definitely a great source of info particularly the why part to many questions. For where I am at though at times it's definitely over my head. So game plan for this then is to make maybe a 1L starter for 3-5 days, pitch...

I've searched here and Google, haven't quite found an answer yet. So thought I'd ask here as maybe it could help others. I'm wondering about best methods, if any, for purging oxygen for those of us who do not yet have CO2. In this instance, I am asking most specifically about after either: 1...