tag:blogger.com,1999:blog-7482997172093477767.post760676232654850367..comments2023-05-31T00:37:46.843-07:00Comments on Brewers Union Blog 180: F.A.Q. #1: DistributionBrewers Union Local 180http://www.blogger.com/profile/05786517873195170945noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7482997172093477767.post-7042023220915602632009-12-01T12:02:11.229-08:002009-12-01T12:02:11.229-08:00Ted: I admire your emphasis on correct handling. I...Ted: I admire your emphasis on correct handling. In truth, almost every beer could be handled better than it is in most cases. That goes for real ale, fake ale, industrial lager, kegs, bottles...<br /><br />One question, though. What's wrong with "ale destined for keg that has been drawn off from the fermenter and primed in the cask"? Aren't you being too pious by excluding that from "cask beer"?Bill Nighthttps://www.blogger.com/profile/09202318621724165312noreply@blogger.comtag:blogger.com,1999:blog-7482997172093477767.post-66729338778334259042009-11-28T16:38:35.008-08:002009-11-28T16:38:35.008-08:00Interesting post. Cask ale in easily manageable in...Interesting post. Cask ale in easily manageable in a Cornelius Keg, probably not in a sankey, because there's no valve for pressure release. I've probably done over a 100 in corny kegs by just priming and fining after fermentation, while monitoring the secondary fermentation with PSI meters attached to the "IN" connect of the keg. When the beer is cooled, it absorbs CO2 and the PSI meter will reflect this by moving down. By venting and getting the meter to read 0 while cool, I manage a perfect balance of CO2 on my system. Getting air introduced is easy, and can be done by just serving a few pints the night before. CAMRA, for what it's worth, define real ale as “beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide.” So, according to them, you could serve it from a plastic bucket, as long as it was fermented and matured by a secondary fermentation in the bucket. I love cask ale, don't get me wrong, but the procedure and tooling required for ritual are archaic. I'm very surprised that someone has not developed a new age cask that has some sort of valve built into it, with beer engine connects that don't require tap and a mallet. The procedure for controlling CO2 levels with a porous, wooden peg, would also seem extremely outdated. Yeah, I know it works, but there are easy ways. A fifteen gallon Cornelius Keg would be a start.Whorsthttps://www.blogger.com/profile/01784943453195129865noreply@blogger.com