Hej Som jeg husker det var et overtryk på en bar meget passende sidste år. Det kan jo være højere hvis der kommer 3mm slanger på - som diskuteret i en anden tråd. Ellers er det vel et godt princip at lade stilarten bestemme
http://www.haandbryg.dk/eftergaering.html - Martin -----Original Message----- From: Heikki Levanto [mailto:[EMAIL PROTECTED] Sent: 10. februar 2004 11:41 To: Christian F. Behrens Cc: [email protected] Subject: [Brygforum] Re: Karbonering/trykaf/på fustager til håndbryggerstanden? Hi, I have Cc'd this to brygforum, as these are good questions that deserve to be discussed. Hope you don't mind. > Da jeg har lovet at bidrage med nogle Cornelius fustager til årets > håndbryggerstand, har jeg lige et par spørgsmål. > > Primer i fustagerne (med hvidt sukker?) eller karbonerer i kunstigt? For the festival (and other party uses) I would recommend artificial carbonation. Not that it is in any way better, but adding sugar produces a bit of sediment, which may swirl up in the beer during the (hectic?) transport to the festival. > Det er vel kun for mini-kegs, at man skal halvere mængden af sukker, ikke? When I prime my kegs, I usually go easy on it. No need to get the beer overly fizzy, it makes too foamy when poured. And it is easy to adjust CO2 as the keg empties, unlike bottle beer which have to have some bubbles left at the bottom of a glass. On the other hand, it is relatively easy to let some steam off the keg. > Hvad skal trykket være på de indleverede fustager (i PSI/Bar)? I tend to adjust my kegs as I pour beer out of them, and never pay much attention to the meter. I think Ihave set my regulator to 1.3 (in what ever units it shows). But I disconnect the cable when it "sounds right". Perhaps some more technical guy can give a good rule of thumb. > Er der noget jeg skal undlade at brygge (påbegynder brygningen i den > kommende weekend)? Jeg tænker på stilarter, der umuligt kan nå at blive > drikkelige til maj? Like I say, it will be beer anyway. The stronger, darker, and more bitter, the longer it needs to mature. I would hesitate to brew barley wines, imperial stouts, and stronger Belgians. Of course you can, and probably get a good beer, but those who know, can see that the beer would be better off if served at the 2005 festival. Hope this helps a bit -H -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst" _______________________________________________ Brygforum mailing list [email protected] http://www.haandbryg.dk/mailman/listinfo/brygforum To get off the list, send a blank mail to [EMAIL PROTECTED]
