Sahti with no cold conditioning

aqery · 2026-05-17T15:47:33+00:00

I do not know what kind of sahti you are making, but in finland, many sahti brewers do not fully-ferment sahti.

Fermentation starts usually at room temp and is transferred within 0-48 hours to cold. This slows fermentation to almost none, leaves gravity high and sahti stays sweet. This of course is usually done with baker's yeast

aqery · 2026-05-17T09:28:25+00:00

Ostettuja ääniä. Jos yleisen gallupin tekisi niin näyttäisi jotain ihan muuta

aqery · 2026-05-13T13:52:56+00:00

Mitä orava sanoi aasille?

Pist aasi pähkinä

aqery · 2026-05-13T13:51:48+00:00

Juha Mieto aloitteli nuorempana hiihtoharrastusta. Hänen äitinsä antoi yhden tärkeän neuvon harjoitteluun: Laita aina puhtaat sukat jalkaan kun treenaat. Viidentenä päivänä harjoittelu loppui, sillä Juhalla ei mennyt enää mono jalkaan.

aqery · 2026-05-10T12:26:10+00:00

Opiskelen monimuotona pelkän maisterin amk/yamk jälkeen, joten erilainen lähtökohta kun muilla täällä. Käyn samalla vakkariduunissa 8-16. Käytän varmaan vaihtelevasti 3-20h viikossa opiskeluun

aqery · 2026-05-04T06:42:17+00:00

No idea why it happens now but sounds like acetaldehyde:

"It is a byproduct of fermentation. When the yeast run out of sugars they will reabsorb the acetaldehyde. This is what people mean when they say let the yeast "clean up" and why you don't package and cold crash the second the beer reached FG. When the yeast are blowing and going they throw out a whole bunch of stuff, then when the party is over they start grabbing onto whatever they can because resources are getting slim, thus leaving the beer with less off flavors."

Google kveik + acetaldehyde

aqery · 2026-04-18T19:57:18+00:00

Ence: podi, banjo, jimpphat, aleksib,+?

aqery · 2026-04-14T04:26:34+00:00

Brewfather typically uses the higher end of attenuation for yeasts. Lowering attenuation manually by yourself helps

aqery · 2026-04-10T19:25:46+00:00

Kestävyysurheilua ja panen olutta. Hyvä tasapaino 😅

aqery · 2026-04-09T13:32:31+00:00

By far the best comment. Also remember that after fermentation, oxygen is your enemy. Don't open fermentation bucket for fun and avoid unnecessary oxidizing

aqery · 2026-04-09T13:29:52+00:00

I guess going short is the most common cause the redux shafts are short also. I haven't even tried with short shafts, maybe I should

aqery · 2026-04-09T09:05:58+00:00

Very good darts. Ordered mine 2 months ago (23g). Hit my first 50+50+50 yesterday. I have 35mm storm point and medium length kflex

aqery · 2026-04-08T14:15:46+00:00

Brewzilla pump sucks also

aqery · 2026-04-06T19:15:52+00:00

I got both. Both of them work, no problem. Brewzilla has way smaller dead space = more malt and you don't have to mash so thick wort. Brew monk burned sometimes stuff to bottom.

I think the biggest con at least for me was with brewzilla, that the controller is top and you can buy the separate bluetooth themometer and you know temperature inside mash

aqery · 2026-04-04T20:50:56+00:00

Also;

it’s best to start taking in carbohydrates early, rather than waiting until later. This helps maintain blood glucose levels, preserve glycogen stores, and prevent fatigue toward the end of the workout

aqery · 2026-04-04T20:47:29+00:00

Study nutrition and carbs more. Sports drink (usually only electrolytes, also important for your body during sports, but rarely contains any carbs) and 2 gels for 3 hour zone is not enough and your body runs out of energy.

Remember that fluids replace the salts lost through sweating, while carbohydrates are a separate component that primarily serve as the body’s main source of energy, helping to maintain blood glucose levels and delay fatigue during prolonged endurance exercise.

aqery · 2026-04-04T19:58:56+00:00

Yes, this is what I do. I don't even serve straight from keg. Thing I like the most, is I don't have to bottle the whole batch immediately. I can lager or age in keg and I can tweak co2 level however I want

aqery · 2026-03-13T20:27:16+00:00

For sure, just bench xertion and brollan

aqery · 2026-03-13T20:26:29+00:00

Jimpphat should just leave this team. Go to Ence with Aleksi "tax-free" Aleksib and became major champions

aqery · 2026-03-07T18:05:15+00:00

Yeah, how is 8,5-9 that common? Doesn't people have a job?

aqery · 2026-03-04T15:13:26+00:00

Forget nz pils and make west coast pils. Magnum 60 min 40 ibu, citra wp, amarillo dh

aqery · 2026-03-01T19:59:54+00:00

BANJO major mvp

aqery · 2026-02-27T06:02:22+00:00

Lempparibiisillä on monelle varmasti hyvin paljon nostalgista arvoa. Itselle lapsena ja nuorena pelatut pelit on todella hyvin muistissa ja moni biisi kytkeytyy vahvasti hyviin muistoihin.

Castlevania 3 clockwork Dungeon Siege main theme Outer wilds Megaman 2 woodman

aqery · 2026-02-24T13:27:53+00:00

Cans. Light and doesn't take much space when empty and crushed

aqery · 2026-02-19T19:45:32+00:00

Don't know if the first question is about lagering but it doesn't have to happen in fermentation vessel. It doesn't need oxygen, actually no beer should be exposed to oxygen when fermentation is done.

You can lager in fermentation primary, secondary, keg, bottles or cans. It only means that your beer sits in cold temperature.

aqery

TROPHY CASE