Posts Tagged ‘ Cask ’

We haven’t really covered vertical extraction on here in any great detail yet. Perhaps if we go through a few pointers please feel free to add anything or if I have missed anything please add your comments below. Basically you use the same process to stillage vertically as you would with a container lying...
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Beer has been brewed in this country for hundreds of years and will go on so, even though it has been messed up by the big boys with still more imports arriving every day. Why do we dispense beer so cold?….. To hide the bland taste. So it comes as a welcome relief when...
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The cleaning of all beer lines is of utmost importance to the beer retailer. Regular beer line cleaning keeps your beer on top form and your profits in good shape as well. The cleaning of cask ale beer lines however requires a little more attention if you are to provide the perfect pint. The...
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My Cask beer is flat and tastes off? Your beer might be too cold. Check cellar temperature it should be around 52-53 degrees Fahrenheit 13 degrees centigrade. How long has your beer been on service, it might be past its best? Was your cask vented properly? My Cask beer tastes of vinegar and has...
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With beer volumes down over the winter months and the fact you must sell your lower alcohol (3.8%) real ale within three days, two days is better, this can become a struggle with Pubs who are quiet during the week. If you haven’t got one, why not consider using a cask breather or aspirator...
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Looking after Cask Ales. The condition of Cask Conditioned beer (Real Ale),when dispensed will depend on the way it has been looked after in your cellar. When the beer is delivered it still has to go through its’ final fermentation and clarification by means of finnings, which have already been added in the brewery...
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Wherever possible casks must be stillaged (thrawled) (A stillage is any device on which a cask is placed for use, this may be a raised concrete area, a wooden or metal rack) on delivery. Casks should be stillaged level and firmly “scotched”(wooden wedges) to prevent movement If insufficient space is available to stillage a...
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Cellar temperature is vitally important. If too warm (in excess of 60 deg F) a vigorous fermentation can be anticipated. Whilst if too cold (below 52 deg F) little fermentation will occur. Casks have to be spiled ( a small wooden Tapered peg )to enable control of the gas pressure in the cask. The...
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Twin (or double) porous pegs are used in such a way that they eliminate the need for separate soft and hard pegs. Made of oak sap wood, they are in effect two pegs left attached to one another during manufacture, the result being a double length peg, which can be broken down into two pegs...
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The recess in the Keystone plug must be wiped with a clean cloth before tapping with a clean and sterile cask tap. Casks should be tapped at the same time as they are spited if sufficient taps are available, or at least 48 hours before the beer is required for sale. The tap should...
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