tasankovasara
@tasankovasara@sopuli.xyz
- Comment on I've made a yeast lab in Finland 1 hour ago:
Finn & a hobbyist brewer & chem engineering person working IT because cash here :) Advertising is the right thing to do, I’ll certainly be placing an order or two now that I’m in the know. I’m in a sahtipitäjä and know some smaller and bigger brewers. Let’s see where this goes :D
- Comment on Post your setup. no matter how uggo 2 days ago:
Can’t but join in the fun. Meet the Egg Mini. Does all sorts of humble servitude, but the coolest thing is a webserver only accessible via Wireguard through HAproxy running on a Digital Ocean droplet.
- Comment on What are you brewing? 1 month ago:
Finished my ‘try and see’ cider batch. Three kinds of apples from the yard, juiced at the juicers, plus a homeopathic 22 g/L pale ale malt. Fermented to fully dry in 17 days at 14 C and 1,8 bar. After that a couple days at 2,5 C to clear it out. Plenty of forced carbonation. Came out a bit mild, like a dry white wine, but that made it easy to drink. Gave most of it away in 3 L bags, because I want to get the vessel empty and get a beer going.
Lesson learned: much more acidic apples next time, and the malt wort needs to be as concentrated as possible so it doesn’t dilute the apple juice.
- Comment on What are you brewing? 1 month ago:
Now is proper.
- Comment on 2 months ago:
Couldn’t help myself, a little bit of malt went in along with a helping of dark syrup, to the effect of 2 ml syrup per litre of ol’ scrumpadillo. Very lively fermentation already on day 6 (at 16 °C). Wishing you the best of luck with yours :)
- Comment on 2 months ago:
I too did the juicing station run last week. First attempt at cider forthcoming. I’ll try a malted cider with 1/6 of the malt I use for beer. That should provide the yeast with healthy nutrition.
- Comment on chocolate hazelnut porter tasting. 3 months ago:
This! Made nice labels for the first few batches but surely it’s better to keep it craft and sharpie on 😁
nice produce OP!
- Comment on Grain Crush Size for Brewzilla 7 months ago:
not entirely answering the question, but hot tip: one can screen the grain to remove the finest flour. adds a bit of labour but i find it’s not too bad. this is craft brewing after all 😄
- Comment on Since we're sharing labels :) 8 months ago:
Thanks a lot! Remains to be seen what ends up in the brew, might be a sensible move to make the first red without any exotic vegetables to get a feel for the grains.
I hope the label didn’t draw too much bad blood stateside. It’s all a meme halfway round the globe, y’all.
- Comment on Since we're sharing labels :) 8 months ago:
That’s the vibe I was shooting for XD
- Submitted 8 months ago to homebrewing@sopuli.xyz | 5 comments
- Submitted 1 year ago to homebrewing@sopuli.xyz | 4 comments
- Comment on [deleted] 1 year ago:
Finland enjoyed a parody called Star Wreck around the turn of the millennium with plenty of just this :D
