Setting up cask ale involves several steps, depending on what type of cask setup you are using. The most common cask setup is the traditional “gravity feed” system, which requires a cask, a handle, a fermentation vessel, a dispensing tap and other equipment for the safe storage, serving and dispensing of cask ale.
To begin, the brewer must carefully clean and sanitize all the cask and its associated parts. The next step is to ensure that a steady and consistent temperature is maintained for the fermentation, aging, and storage of the cask ale.
This is typically done in a refrigerated storeroom or off-site cellar.
Once temperatures are stable, the brewer can begin filling the cask with the desired brew. This is typically done with a specialized device called a tutelary, which has been designed to minimize oxygen during the filling process and prevent off-tastes in the beer.
After filling the cask, it should be sealed with a plug or bung and stored in the ambient cellar or cold store.
At this point, the fermentation process begins. The brewer should carefully monitor the cask, checking the volume and gravity, as well as the temperature, and adjust the air vent in the bung to minimize oxygen infiltration, if necessary.
Once the beer has fermented for the desired amount of time, it is ready to be tapped and served. This is done by removing the ferrule and plug from the cask, attaching the tap and handle (or other specialized release device) and allowing the beer to flow out of the cask.
Once the beer has been served, the cask should be cleaned, re-sealed, and returned to the cellar or cold store, if needed, for future service.
The steps involved in setting up and serving cask ale may seem daunting, but brewers that take the necessary time to understand and master the process can create an unforgettable experience of pure cask ale pleasure.
How long does cask ale take to settle?
Cask ale typically takes about ten to fourteen days to settle. The settling process involves the beer maturing after being transferred from the brewery to the pub. This occurs within a cask that is usually filled with a clear pipe.
The cask is then placed on a stillage at the pub and the beer is allowed to settle and clarify. During this process, sediment and active yeast settle out and the beer matures and becomes more flavorful.
The beer is then allowed to settle for a few days, allowing the cask to become still and the beer to clarify. The beer should then be ready to be served, although it’s best to let it settle in the cask for up to two weeks before serving.
This ensures that the beer is at its peak flavor and keeps the cask ale fresher for longer.
Does cask ale need gas?
Yes, cask ale does require gas. Cask ale is a traditional style of beer that is conditioned and served from a cask without additional nitrogen or carbon dioxide pressure. For this to happen the cask needs to be “vented” or pumped with gas in order to drive out excess air and preserve the beer’s freshness and quality.
The most commonly used gases for this process are CO2 and nitrogen, although a blend of both may sometimes be used. Cask ale needs to be treated with care, and by properly venting the cask with the particular gas required, all of the flavour and character found in cask ale can be enjoyed.
How do cask ale pumps work?
Cask ale pumps, also known as beer engines, work by drawing beer from a cask that is located at the base of the pump. The pump consists of a handle, pump head, connecting tubes, tap, spile, and reed.
The handle is used to pump the beer up from the cask and through the connecting tubes. These tubes are then connected to a tap at the top of the pump head. As this happens, air is sucked through the spile and pushes the beer through the reed out of the pump.
It’s important to note that this complete cycle needs to be done in one movement otherwise the beer will over-foam and lose much of its carbonation. The ideal time for a pump pull is between 6 – 15 seconds.
The handle should also be pulled up quickly and smoothly for best results.
After the beer has been pulled, a fresh spile should be inserted back into the cask in order to keep the beer stored inside in a correct condition. The spile also prevents oxygen from entering the cask and spoiling the beer.
Cask ale pumps are an invaluable tool in serving good quality cask ale and they require an experienced barperson to work with them in order to ensure the best results.
How do you condition cask beer?
Cask beer, or “real ale”, is conditioned beer which is served without additional nitrogen or carbon dioxide pressure. The process of conditioning cask beer requires several steps to ensure that the beer has reached its desired level of maturity and is safe for consumption.
First, the desired beer style is brewed and fermented in the same way as any other beer would be. However, once fermentation has been completed, the cask needs to be “fined” in order to reduce any impurities and yeast residues within the beer.
This can be done with isinglass (from fish bladders), gelatin, or PVPP (Polyvinylpolypyrrolidone) finings.
The next step is to add “priming sugar”, which helps to create a secondary fermentation within the cask and helps to carbonate the beer. This can be done with either liquid sugar, which is added to a small portion of the beer and then blended back in with the rest of the cask, or with dried malt extract or syrup, both of which are added directly to the cask prior to sealing.
Once primed, the cask can be sealed and put away to condition. During this time, the natural carbonation created by the secondary fermentation will infuse into the beer, creating the desired level of CO2 pressure.
Conditioning times vary depending on the style of beer, with mild ales typically requiring around two weeks to fully condition, while other styles of beer may require several weeks or even longer.
It is important to note that throughout the entire conditioning process, the cask should be kept at a cool, stable temperature (ideally between 14-19°C/57-66°F) in order to ensure that the process is as successful as possible.
Once the beer has reached its desired level of maturity, it is ready to be served. Cask beer is typically served using a beer engine or hand pump to pull the beer from the cask. This minimizes the amount of CO2 or nitrogen which is added to the beer, ensuring that the full character and flavor of the beer is retained.
How long does it take to condition a cask ale?
It typically takes between 6-8 weeks to condition a cask ale, although a longer conditioning period of up to 12 weeks is sometimes required for some beers. The time required to condition a cask ale depends on the specific beer, along with the temperature, pressure and age at which it is stored.
There are a variety of factors that can influence the time needed for conditioning, including the yeast and hop balance in the beer, the fermentation schedule and the storage temperature of the cask.
Generally speaking, the higher the temperature, the faster the beer will condition, while lower temperatures slow down the process. It is best to condition a cask ale at an even temperature of between 50-60 degrees Fahrenheit.
Throughout the conditioning process, it is important to regularly monitor the cask to ensure that the desired flavor and carbonation profile is achieved.
Why is my cask ale not pulling through?
There are a few potential causes for a cask ale not pulling through.
First and foremost, the cask may not be vented properly. Air needs to flow into the cask to push the beer out through the tap, and if the cask is not properly vented or sealed then this won’t happen.
A low-level of pressure in the cask may also be the cause. If there is too little pressure then the beer won’t be forced out, and in some cases a slight pressure increase may remedy the issue.
Incorrect temperature is another possibility; cask ale requires a consistently cool environment to ensure its freshness and prevent it from foaming excessively. If the cask is too cold or too warm, then this could cause the beer not to pull through.
Finally, the state of the tap may be the issue. Clogged, dirty, or damaged taps alongside old or thick beer lines can lead to inconsistent flow rates. If the tap is not functioning correctly then this could be the cause of your cask ale not pulling through.
Overall, there are many potential causes for a cask ale not pulling through, so it’s important to thoroughly investigate each one and make sure that everything is in order before attempting any further fixes.
Does cask ale have a longer shelf life?
Yes, cask ale typically has a longer shelf life than other traditional beers because it’s not pasteurized and has a lower volume of carbon dioxide. This means that the beer can remain fresh while keeping its flavor over a longer period of time.
Cask ales are typically served at a lower temperature than other beers, meaning they can hold their flavor and character for even longer. The carbon dioxide is also lower, therefore there is less oxidation, leaving the beer tasting fresher for longer.
Additionally, the environment of a cask ale is an anaerobic one, meaning there is no oxygen present that could affect the beer’s flavor and shelf life. All of these factors combined provide a longer shelf life for cask ales compared to other beers.
How do you keep cask beer in perfect condition?
To ensure cask beer is kept in perfect condition, it is important to observe the basic principles of storage. Cask beer should be kept in a cool, dark place away from direct sunlight and kept away from strong odors such as those from cleaning products or food.
Temperature should be monitored and kept at a consistent temperature of between 10-13°C. In addition, humidity levels should be kept at constant levels around 70%. It is also important to ensure that the cask is not disturbed or moved too frequently as this can interfere with the beer’s conditioning process.
Any contamination from outside air should be avoided and a breathing stone can be placed over the end of the cask spile to reduce air intake. It is vital that all surfaces that come into contact with the beer are kept clean, sanitised and disinfected after each use.
Lastly, the cask should be vented periodically to ensure that there is enough carbon dioxide present. Following these guidelines will ensure that cask beer is kept in perfect condition.
What is a cask conditioned ale?
A cask conditioned ale is an unfiltered beer served directly from the cask in which it fermented. These ales are created using traditional methods of brewing, often with a simple fusion of water, malt, yeast, and hops.
Without added preservatives or additives, the cask serves as the vessel for the beer’s fermentation, as well as its storage and serving method. As a result, shorter shelf life and a limited draft supply are common with most cask conditioned ales.
Since the beer is still actively fermenting and carbonating upon service, cask ales are known for their softer, subtler notes in taste and aroma, along with higher carbonation when compared to traditional draught beers.
When should you tap a cask?
It is important to tap a cask when its fermentation has finished, so that the finished beer can be bottled or enjoyed. For most ales, this is generally two weeks after the beer is placed in the cask.
During this two-week period, the yeast will finish fermenting the beer, allowing the beer to condition and mature. Once the fermentation has finished, the beer should be aired (or “vented”) by tapping the cask which allows oxygen to enter the barrel.
This oxygenating effect is necessary for the yeast to do its job and for the beer to condition and mature properly. Afterwards, the cask should be air-locked to ensure the beer develops a natural carbonation.
To ensure the beer is conditioned correctly, it should be allowed to condition for at least two weeks before it is served. After two weeks, the beer is usually ready to be served.
When must kegs casks and gas be changed?
Kegs, casks and gas must be changed periodically to ensure they are in good condition and providing optimal performance. Depending on use, most manufacturers recommend replacing the keg, cask and gas every 3-5 years.
Additionally, if any of your kegs, casks or gas become damaged, they must be replaced immediately on order to maintain safe and optimal operation. Also, if you are experiencing some off flavors in your beer, it can indicate that the keg, cask or gas needs to be replaced.
It is important to regularly inspect your equipment and replace any parts that appear worn or damaged.
What is a tap on a cask called?
A tap on a cask is known as a spile or spiggot. This is a device which is used to control the release of the beer or other liquid from the cask. A wooden peg, called a peg-spile, is typically used for this purpose.
When the peg is inserted, the cask is open and the beer or liquid can flow freely. When the peg is removed, the flow stops. This is a very important tool in the cask-conditioned beer market, as it can be used to ensure that the beer is poured at the desired pressure.
In some cases, a more complex spile, called a hover-spile, is used. This type of spile is designed to control the flow of the beer more precisely, allowing brewers to adjust the CO2 volumes and pour the beer in a more desirable way.
Why is cask cheaper than keg?
Cask ale is typically cheaper than kegs for a few reasons. Firstly, the cask is a smaller vessel so it holds less beer. This means that brewers can produce fewer casks and therefore have fewer costs associated with production.
On the other hand, kegs contain more beer and so are more expensive to produce. Furthermore, the costs associated with tapping and providing the necessary equipment for serving cask ale (such as a hand pump) are much lower than those associated with kegs.
Additionally, the process of conditioning cask ale is simpler and doesn’t require additional equipment such as a cooling system, whereas conditioning a keg does require more equipment, space, and costs.
Finally, when cask ale is brewed, it doesn’t require the same pasteurization process as keg beer. This eliminates the need for costly canning or bottling processes and savings are then passed onto the consumer.
