Thanks for this! I've read the Brewing Techniques Sahti article a couple times and every time I come away NEEDING to make a Sahti - this has given me yet more inspiration to do so.
One this I've not seen mention of in either place is of the importance how and when you harvest the Juniper. Maybe not mentioned because it doesn't matter, but I have to think that certain times of year (like with Spruce Beer), tender, green growth produces more delicate, less woody flavors. Any experienced Sahti brewers care to comment?