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Old 01-10-2012, 03:03 PM   #11
ClarnoBrewer
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Thanks for the link, that site looks pretty thorough!

I'll make sure to limit the headspace. Whatever I need will go in the firkin. Everything that's left over just goes into carboys, so no big deal there.

Thanks!

Quote:
Originally Posted by Jaysus View Post
There is some great info here: Boathouse Brewery | est. 1996



I've noticed that the amount of headspace in the cask seems to have an impact on carbonation... I've had the best results when I limited the head space. I would consider trying to get more than half of a 15g batch in a firkin.


P.S. I totally cheated the last time I used my pin... I kegged as normal then transferred to the pin prior to serving
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Old 01-10-2012, 04:59 PM   #12
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Quote:
Originally Posted by ReverseApacheMaster

Is the air coming back up through the beer as you dispense?

How long have you let the beer sit from tapping to kicking?
No air isn't coming back up the beer.... I don't think that's physically possible if the beer is properly carbonated.

I've had the keg on for as long as it takes to kick a normal keg of session beer, something like 2-3 weeks
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Old 01-10-2012, 05:23 PM   #13
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Try using a Spunding Valve, it lets you naturally carbonate with no added sugar.

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Old 01-10-2012, 06:47 PM   #14
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Quote:
Originally Posted by TheBreweryUnderground View Post
Try using a Spunding Valve, it lets you naturally carbonate with no added sugar.
While there's a 50% that you made up that word, I'll give it a look. Where do the Brits come up with these terms?

Reading about real ales has broadened my vocabulary considerably. Not that I'm going to get to use many of these wacky words in conversation.
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Old 01-12-2012, 01:28 AM   #15
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Quote:
Originally Posted by
check this out:
[url=http://www.brewingtv.com/episodes/2011/6/1/brewing-tv-episode-38-none-more-cask.html
brewing tv - episodes - brewing tv - episode 38: None more*cask[/url]
+1
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Old 06-12-2012, 02:46 PM   #16
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As a way of tip-toeing into cask beers (while I save up my ducats for a firkin), I was thinking of using a cubitainer.

http://www.usplastic.com/catalog/ite...3286&catid=816

They come in 2.5 gallon and 5 gallon sizes (and smaller).

Does anyone have experience carbing in one of these?

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Old 06-12-2012, 04:40 PM   #17
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Quote:
Originally Posted by ClarnoBrewer

While there's a 50% that you made up that word, I'll give it a look. Where do the Brits come up with these terms?

Reading about real ales has broadened my vocabulary considerably. Not that I'm going to get to use many of these wacky words in conversation.
Use them in scrabble! I am an admitted Scrabble nerd, and I use archaic brewing terminology all the time
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Old 06-12-2012, 10:41 PM   #18
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To be clear, a firkin is close to 11g, which is why someone pointed out that half of a 15g batch would leave a ton of headspace.

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Old 06-12-2012, 11:08 PM   #19
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Here's how an English brewery would typically do it:

-Ferment beer (3 days)
-Let the yeast clean up (two days)
-chill to 10-12degC for a week (transfer the beer away from the yeast after two days of chilling, or drop the yeast out the bottom of the tank)
-add auxiliary finings the day before racking
-rack into cask with isinglass (no priming sugar)
-store at 10-12degC for a week (not always that long)
-stillage cask, vent 48-72 hours before serving
-serve through beer engine (12degC ideally)

Application to homebrew scale will be different (lower fermentation temp will extend fermentation time, probably have less residual CO2 due to less hydrostatic pressure, etc, etc)

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Old 06-12-2012, 11:10 PM   #20
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Oh and definitely no head space, literally get as much in as you can fit.

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