Recent content by Sørine Thaarup

Does anyone know at which concentration iodine becomes problematic for yeast health? My table salt has 20 microgram of iodine pr. gram, so I have been putting 3 microgram of iodine in each liter of beer for a while now. No apparent ill effects, but I have not done a real comparison.

Because of taste or is there some chemical/biological effect?

I have started using NaCl instead of CaCl recently. I only use 0,15 g/l to have a chloride/sulfate ratio of 100:100 in the finished product. I started doing this because my water already is high in calcium and low in sodium, and I always have salt at hand. I am very happy with the results.

I was working on a translation (googling) and found this: There is a nice translation in the comments.

Alright, that's reassuring. I don't have much experience with rye. The beer made me think of sourdough rye bread, but maybe that's just young beer flavour and active yeast. Normally I have the first taste a month after brew day, this was less than a week.

As promised, here is my best effort for a recipe and a brew report. I decided to go for the first of the two recipes, "daily beer", since the "Old Beer" came out as a +12% beer in the calculator! Daily Beer 3.8% BIAB 75% efficiency Batch Volume: 13.5 L Boil Time: 30 min Original Gravity...

In the recipe the yeast is pitched at "milkwarm" which I assume is 37C / 100F, then after just 1 day, the yeast is active enough that they could skim it off the top, and after 1 additional day, the barrel is sealed up, which indicates fermentation is reliably finished after just 2 days. That...

Hi! Yeah, I guess I didn't actually say why I typed all this stuff up. I am planning to make a brew as close to this as I can (although these recipes are pretty much just "water, malt, hops and yeast" in different ratios) and I figured why not type up a translation too and share it? I will be...

Hi! These recipes are from an old Danish cookbook from 1868. It's my own translation, the source material is available here. Here is the title page, foreword and chapter 22, about brewing beer. Cookbook for town and country households or Directions for boiling, frying, slaughtering...