Kegging.....Gotta love it.....
Posted by Bill C. - Sat 2/21/98 12:01 - 1 of 3

OK, here's the deal - I've gone thru primary and secondary fermentations. I've picked up a 19 litre stainless steel beverage container, a regulator, 20lb CO2 tank (I know - overkill), I have my input and output hoses.

I've purged the air out of the top of the canister. Now, I've put in 14-16 psi of CO2 at 44F., rocked the canister gently, and the CO2 has stopped making noise. The canister is in the fridge in the basement.

Now - is there an optimum dispensing pressure? - When infusing the beer with CO2, should I be using a higher pressure or is the 14-16 lbs alright?

And finally, and most importantly, how long before I can begin to swill the devil's brew???

Bill

Re: Swedish Ale/Porter/Starkbier/Gotlandsdrickan?
Posted by Nick - Sat 5/16/98 14:04 - 2 of 3, Reply to 1

I don't have any recipees off hand, but the yeast is probably from or similar to
Carnegie Porter, which was for many years the only noteworthy
beer from Sweden. Unfortunately they moved the brewing of the beer
to another town, and it is not as good as it used to be. Maybe someone else will be
able to get you a recipee for Carnegie Porter, but I'll keep my eyes open
Nick

Re: Rural Norwegian Ale
Posted by Eric Fretheim - Mon 10/26/98 18:05 - 3 of 3, Reply to 2

The sahti I know is a Finnish ale made from Rye, like a Kvass, I suppose (I've never tasted any) but with juniper. This is a good point, though: the Norwegian barley-based ale (known simply as "ol" (with a line through the o and the word simply means "beer")) is liable to be very similar, given the juniper "hopping" and the similar climate. Perhaps if I assume it lies between a Sahti and a Scottish ale?