Good afternoon;
1st time caller / long time listener...
Hoping to make a Finnish Style Sahti, and enquiring about yeast.
Read in the 2016 Beer Style Guidelines that Bread/Bakers yeast is traditionally used for fermentation.
Planning on a 20 HL batch or roughly 13 US Barrels.
Any thoughts on a yeast to use? How much yeast to use? Never used dried yeast so I am not certain on amounts.
Not planning to use any mixed cultures. Just want to keep it pretty simple, as I never made this style.
Spices: Planning to use Juniper berries; combination of mash / steep in boil / and maybe a bit in the FV or Conditioning.
Any advice is appreciated.
David
1st time caller / long time listener...
Hoping to make a Finnish Style Sahti, and enquiring about yeast.
Read in the 2016 Beer Style Guidelines that Bread/Bakers yeast is traditionally used for fermentation.
Planning on a 20 HL batch or roughly 13 US Barrels.
Any thoughts on a yeast to use? How much yeast to use? Never used dried yeast so I am not certain on amounts.
Not planning to use any mixed cultures. Just want to keep it pretty simple, as I never made this style.
Spices: Planning to use Juniper berries; combination of mash / steep in boil / and maybe a bit in the FV or Conditioning.
Any advice is appreciated.
David
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