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Old 03-20-2009, 08:58 PM   #1
Ramsbottom_Brewer
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Default Home Brew vs Hand Pulled Pint

My 1st batch is not finished yet but I am interested in knowing how the ale gets out of the keg at my local pub. They pull it out with the pump and it is as smooth as a babies bum. Through all my reading here it seems we need CO2 to push out our ale.

What's going on?

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Old 03-20-2009, 09:01 PM   #2
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That's what you call real ale. Are you in England?

Real ale comes from a cask, which is naturally carbonated. It doesn't stay fresh very long like that, but a good cask is a treat.

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Old 03-20-2009, 09:03 PM   #3
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Sounds like a cask-conditioned ale. Basically, they carbonate using priming sugar right in the keg/cask. Same principal as bottle conditioning. The cask-conditioned ales I've tried all seem to have a bit less carbonation than a force carbed keg. Not sure why, but I would agree that the cask ales come out super smooth!

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Old 03-20-2009, 09:08 PM   #4
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Quote:
Originally Posted by Ramsbottom_Brewer View Post
My 1st batch is not finished yet but I am interested in knowing how the ale gets out of the keg at my local pub. They pull it out with the pump and it is as smooth as a babies bum. Through all my reading here it seems we need CO2 to push out our ale.

You want cask-conditioned real ale. Thread on building beer engines:
http://www.homebrewtalk.com/f35/fell...-engine-10529/

Some people successfully use gravity-fed minikegs for real ale, too.
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Old 03-21-2009, 01:35 AM   #5
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Quote:
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Some people successfully use gravity-fed minikegs for real ale, too.
+1, that's definitely a simpler, less expensive way to go to try it out. Its just a simple as bottling, too.
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Old 03-23-2009, 11:54 AM   #6
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Can one get the same effect with ales with a nitrogen or Guinness tap?
A hand pump might not be practical for a homebrewer who doesn't drink 5 gallons in a week, but you're essentially mixing the beer with air on the way out, right?

Seems like this would produce the same effect one gets with a can of Boddington's Ale.

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Old 03-23-2009, 12:02 PM   #7
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You certainly get a similar effect with the Guinness approach. That method of serving was developed as a cheaper/simpler alternative to real ale.

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