I am planning to brew sahti, which is supposed to have clove (phenolic) and banana (esters) flavors. They are said to be possible to make with baker's yeast, which I believe is possible for the moment. My question is whether I should make a ferulic break during mashing to enhance phenols from rye malt (which is about 30% of fermentables) or is this technique only viable with wheat malts? In other words: does rye malt can be source of ferulic …

I want to make some Sahti however the recipes always say to use juniper branches. I cruised to the local garden center and noticed there are about a zillion and one different species/varieties of Junipers for sale. Should I look for a specific variety, or will any Juniper bush provide good Sahti?