Same same! Yesterday was brew day for a Guinness-dark sahti x stout. It was my first beer recipe and this run is the fifth time making it.

Traditional sahti is very well available in my area (not the case for all of Finland) so my stuff can be a bit less trad: 1300 EBC black malt and some Simpsons caramalt backed with a hint of rye malt and standard issue Viking sahti-malt. A particular fresh yeast is the only required ingredient according to EU authentic produce guidelines, that’s what’s bubbling mine. Cheers & merry Xmas!