Richard-SSV

Recipes 

I have my first batch of Apfelwein conditioning in the keg and I'm curious as to what psi everyone is setting for dispensing Apfelwein from a keg?

Since many like this stuff still as well as carbonated, I figured that the level of carbonation might be preferred somewhere in-between still and a regular beer? Your thoughts?

beerthirty

Recipes 

For still I used 2-3, for slightly sparkling 6-8.

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primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.

flyweed

Recipes 

+1 for that...I carbed at about 30psi, and then serve it out of the keg right around 6-8psi for a nice fizzy beverage.

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5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider

flyweed

Recipes 

Hey beerthirty...do you have a recipe for that "tangerine dream", that sounds really good!!

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5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider

TeufelBrew

Recipes 

My rig is set up at around 8psi. With 3 varieties on tap at any time, 8psi seems to work quite well. I've had Apfelwein on at that pressure and it only imparts a slight carbonation over the time it's in the kegerator. However, it tends not to stay long, the keg kicks fairly quick.

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That's not a beer gut, it's a liquid grain storage facility!

digdan

Recipes 

I say 0. And if you dont like it then add some sprite.