Here’s a happy brewer 😊

This stuff fermented at 19 °C and 0,5 bar instead of my usual 14 °C and 0,8 bar. Expected it to be done quicker, but the primary ended up bubbling for nine days. Gave it a day of ‘secondary’ and then decided I want to meet the beast already while cooling towards 2,5 °C for clearing the yeast.

It is just gorgeous. Viking Black bites first and Viking Chocolate Light & pale rye produce a lasting aftertaste. Crazy strong too, though I don’t have measurements.