#CARASTAN MALT BEERSMITH FREE#

No, IвЂ™m not going to mislead you and pretend that IвЂ™m a British beer expert or that I favor British beers in general. Juniper tincture made and dosed at bottling I hope to reuse the yeast for an American IPA, at Belgian yeast temperatures, in the coming weeks. Even drinkers who said they donвЂ™t like juniper found it refreshing and easy to drink. It got solid feedback and obviously big interest from the crowd. The NГёrwegian FarmhГёuse (my apologies for abusing the вЂњГёвЂќ for my amusement) was poured during Club Night and promptly kicked before 9pm. The dryness and clarity of the final beer would benefit the style and the citrus flavors would support big, bright American hops. I have heard others mention that this yeast would be great for IPAs, and I canвЂ™t disagree. I added a tincture of juniper berries at bottling to give it a hint of what I thought a traditional Norwegian farmhouse beer would be, but I kept that light so as to not overpower the spice and lemon of the base beer.ДЄll and all, I was impressed with the subtlety of the beer despite the high fermentation temperature and delicateness of the yeast driven flavors and aromas. I sensed a hint of the orange peel, but it was more lemon-like to my tastes and subdued citrus brightness. There was some spice in the way of a light pepper, but very restrained if you expected saison levels of spice. The final beer, before the tincture, was low in phenols and perceived alcohol despite reaching the mid 80s in fermentation temperatures. Great attenuation, but more saison-like in terms of speed for fermentation to terminal. Between the 10th and 20th days of primary, it dropped another 4 points to a final gravity of 1.001. I had a few weeks before the batch needed to be kegged, so I let it remain in primary for a little longer. Within 10 days, the gravity dropped from a 1.061 to 1.005 (7.4% ABV). In order to understand if it did suppress phenols and fusel alcohol, I needed it to run hot.

#CARASTAN MALT BEERSMITH FREE#

The starting gravity was 1.061 (15 Plato) and I aerated and pitched the yeast planning for it to free rise naturally. I built up a 2000ml yeast starter in the traditional way and added it after I had crashed the wort down to 70F. The story behind Norwegian farmhouse beers is very interesting, but this was to be just an initial test of the yeast. And I would be using a juniper berry tincture, instead of branches, to make the spice easy to add before kegging. The reason for this was I wanted to get a good understanding of the yeast before adding traditional flavors like juniper. I ordered this yeast and planned out a recipe and brew day that mostly mirrored a traditional saison. (For a deeper understanding of this, check out SigmundвЂ™s Voss Kveik post about his brew day, and Milk the Funk Wiki for Kveik.) My understanding of the kveik was that is a faster fermenter that throws some spice and orange peel flavors and aromas, while keeping the phenolics and fusel alcohol low despite higher fermentation temperatures. The beer is made from pilsner malt, saaz hops and water infused with juniper branches, and the kveik is added to ferment. The yeast is traditionally captured on these interesting and intricate rings that are covered in the yeast and then hung on a wall to wait for the next batch of beer. The kveik, that was supplied by Sigmund Gjernes who does the Lars Garshol blog, is a Norwegian word for вЂњyeastвЂќ and refers to, at least in this scenario, yeast is reused for generations and generations in Norwegian farmhouse brewing. I also did not have a keg to share at Homebrew Con in Baltimore, and this was an interesting experiment to bring to Club Night.

When The Yeast Bay announced that they had isolated a single strain of saccharomyces cerevisiae from a Norwegian farmhouse blend, I knew I needed this thing in my life. Perhaps only that being an early adopter is a roll of the dice. If things go horribly wrong, you are only out 5 gallons and youвЂ™ve learned something. IвЂ™m not drawing a straight parallel between, say, the Zune and SigmundвЂ™s Voss Kveik, but I think the drive to grab the next, hot thing either plays to your early adopter personality, or you are the type who is happy to let other people test the latest, shiny thing.ДЄs a home brewer, thereвЂ™s not a lot of downside to trying the latest yeast, hop or adjunct. The devil in marketing is that it can convince you that you need something that you have never previously heard of, or ever dreamed that you needed.

Carastan malt beersmith