The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > simulate cask conditioning?

Reply
 
LinkBack Thread Tools
Old 10-13-2007, 11:31 PM   #1
musikguru6
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
musikguru6's Avatar
Recipes 
 
Join Date: May 2007
Location: Dallas, Texas
Posts: 102
Likes Given: 4

Default simulate cask conditioning?

Hey all...had a few cask conditioned ales today, and was wondering how to simulate this in my homebrews. Any ideas?

__________________

Dallas area homebrewer? Check out the Dallas Homebrew Collective - a homebrew club that meets in Dallas city limits.

musikguru6 is offline
 
Reply With Quote Quick reply to this message
Old 10-13-2007, 11:44 PM   #2
Iordz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Phoenix, AZ
Posts: 959
Liked 2 Times on 1 Posts

Default

Carbonate the beer to a relatively low volume and serve it a little cooler than room temp. If you have a keg, use a hand pump to dispense the beer. I love a good cask ale!

__________________
Iordz is offline
 
Reply With Quote Quick reply to this message
Old 10-13-2007, 11:51 PM   #3
musikguru6
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
musikguru6's Avatar
Recipes 
 
Join Date: May 2007
Location: Dallas, Texas
Posts: 102
Likes Given: 4

Default

what about some of the wood flavor? wood chips?

__________________

Dallas area homebrewer? Check out the Dallas Homebrew Collective - a homebrew club that meets in Dallas city limits.

musikguru6 is offline
 
Reply With Quote Quick reply to this message
Old 10-13-2007, 11:58 PM   #4
Iordz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Phoenix, AZ
Posts: 959
Liked 2 Times on 1 Posts

Default

Sorry, forgot about that. Boil a little water, pour it over the wood chips and let them sit for 15min. When the mixture has cooled down, throw all of it (water and chips) into the secondary fermenter and transfer the beer onto the chips. Let the beer age for at least a week or two, then bottle/keg. The more time the beer sits on the chips the bolder the oak flavor. However nothing in brewing is absolute, so you might want to taste some beer after 5 days or so, and see how it's coming along. Once the flavor is where you want it proceed to bottling/kegging.

__________________
Iordz is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2007, 12:27 AM   #5
musikguru6
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
musikguru6's Avatar
Recipes 
 
Join Date: May 2007
Location: Dallas, Texas
Posts: 102
Likes Given: 4

Default

sounds simple enough...thanks!

__________________

Dallas area homebrewer? Check out the Dallas Homebrew Collective - a homebrew club that meets in Dallas city limits.

musikguru6 is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2007, 12:35 AM   #6
musikguru6
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
musikguru6's Avatar
Recipes 
 
Join Date: May 2007
Location: Dallas, Texas
Posts: 102
Likes Given: 4

Default

another quick question...I've had a double chocolate stout sitting in secondary for about a week now, would it be too late to add the wood chips?

__________________

Dallas area homebrewer? Check out the Dallas Homebrew Collective - a homebrew club that meets in Dallas city limits.

musikguru6 is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2007, 12:48 AM   #7
wild
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Surprise, AZ.
Posts: 1,496
Liked 3 Times on 2 Posts

Default

No, toss them in there, you should be fine. I've done several real ales in my corny with a makeshift hand pump.
Tip: Real ales are served young. So if you're keg conditioning, tap at 2 weeks rather than 3.

Enjoy,
Wild

__________________
On Tap -
  1. 3 year old Oak Aged Bourbon Porter
  2. Irish Red Rye
  3. Robust Porter
  4. Russian Imperial Stout
  5. Mirror Pond Clone dry hopped with Citra
  6. Mirror Pond Clone dry hopped with Centennial
Primary - Nada
Secondary -
From man's sweat and God's love, beer came into the world. -- Saint Arnoldus
wild is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2007, 07:47 AM   #8
Orfy
For the love of beer!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Orfy's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,853
Liked 68 Times on 52 Posts
Likes Given: 30

Default

Cask conditioned does not mean conditioned in an Oak cask.

It is the same as bottled conditioned.

It means the beer is carbonated in the cask (keg) and left to finish conditioning before serving.

Just add to your keg with the priming agent and let carbonate naturally.

The only difference with Pub cask ales are that they should be served out within a week because they are hand drawn and are open to the air.

For home brewers this isn't normally viable due to your extended serving time. Put under C02 and use minimal PSI to serve.

__________________
GET THE GOBLIN
Have a beer on me.
Orfy is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 04:17 AM   #9
musikguru6
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
musikguru6's Avatar
Recipes 
 
Join Date: May 2007
Location: Dallas, Texas
Posts: 102
Likes Given: 4

Default

thanks for the advice...I noticed an oaky/toasty flavor to the brews...something I hadnt tasted from other beer I've had, and figured that was due to the oak imparting some of its flavors on the beer. Am I wrong? This is what I want to simulate in my beer.

__________________

Dallas area homebrewer? Check out the Dallas Homebrew Collective - a homebrew club that meets in Dallas city limits.

musikguru6 is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 08:26 AM   #10
wild
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Surprise, AZ.
Posts: 1,496
Liked 3 Times on 2 Posts

Default

Quote:
Originally Posted by musikguru6
thanks for the advice...I noticed an oaky/toasty flavor to the brews...something I hadnt tasted from other beer I've had, and figured that was due to the oak imparting some of its flavors on the beer. Am I wrong? This is what I want to simulate in my beer.
For oaky/toasty flavor use oaky/toasty chips
Really it's just that easy. Add sanitized oak or even flavored oak chips (i.e. Jack Daniel's Oak Chips) to your secondary container.

Wild
__________________
On Tap -
  1. 3 year old Oak Aged Bourbon Porter
  2. Irish Red Rye
  3. Robust Porter
  4. Russian Imperial Stout
  5. Mirror Pond Clone dry hopped with Citra
  6. Mirror Pond Clone dry hopped with Centennial
Primary - Nada
Secondary -
From man's sweat and God's love, beer came into the world. -- Saint Arnoldus
wild is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cask Conditioning Homebrew BioBeing General Techniques 43 07-13-2011 11:46 AM
Cask Conditioning Slappy White General Techniques 9 04-17-2008 10:18 PM
cask conditioning vs bottle conditioning D*Bo Bottling/Kegging 6 07-05-2006 01:05 PM
Cask Conditioning Gilbey General Techniques 24 09-24-2005 10:14 PM
Cask conditioning redear Bottling/Kegging 4 03-23-2005 11:32 PM