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Old 10-24-2007, 01:33 AM   #1
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Default post on NYT about cask conditioned beer

http://thepour.blogs.nytimes.com/200...eer-naturally/

interesting read!
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Old 10-24-2007, 02:08 AM   #2
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I *LOVE, LOVE, LOVE* cask-conditioned ales. There's a brewpub near me that always has something on cask. Oftentimes, it's not even an English ale; a couple weeks ago, they have their very domestic IPA on cask, but it's always wonderful. They feel so much fuller without the heavy carbonation, very smooth, all the flavors just come out to the fore. I am absolutely hooked.

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Old 10-24-2007, 03:17 AM   #3
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Incidentally, for those of you in the greater Baltimore area, there's a real ale festival being held at Oliver's Wharf Rat down at the Inner Harbor (you can take the light rail almost to the front door) on Sunday from 1-6 PM.

Here's the link.

Tickets are $25, I bought mine yesterday so some are still available I think. The weather is supposed to be awesome.

Oh, did I mention unlimited sampling from 22+ breweries? Yeah. That's awesome too.

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Old 10-24-2007, 09:25 AM   #4
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so...could you go from primary fermenter to a corny keg, add say 1/2 cup of cornsugar, seal it up and let it sit in a cool place for a month or two. Would that be the same thing? I can see hitting the corny with a few pounds of co2 to purge out the atmosphere and to get the lid to seal. any comments?

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Old 10-24-2007, 10:07 AM   #5
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Quote:
Originally Posted by the_bird
I *LOVE, LOVE, LOVE* cask-conditioned ales. There's a brewpub near me that always has something on cask. Oftentimes, it's not even an English ale; a couple weeks ago, they have their very domestic IPA on cask, but it's always wonderful. They feel so much fuller without the heavy carbonation, very smooth, all the flavors just come out to the fore. I am absolutely hooked.
I very rarely drink anything else.
Today I think i'm going to visit a "Camra Pub of the Year" pub.

It still surprises me when people pop up thinking throwing a little oak in secondary means they have emulated a cask conditioned ale.
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Old 10-24-2007, 03:11 PM   #6
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haha, I popped up with that question not too long ago. If you're not kegging, but bottle conditioning, couldn't you simulate by lowering the amount of priming sugar you use?

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Old 10-24-2007, 07:30 PM   #7
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Quote:
Originally Posted by musikguru6
haha, I popped up with that question not too long ago. If you're not kegging, but bottle conditioning, couldn't you simulate by lowering the amount of priming sugar you use?
Yes a lower CO2 level will help emulate cask conditioned ales. Bottle conditioning is very similar to cask conditioned but will keep better.

Basically cask conditioning is allowing the Ale to condition and carbonate in the serving vessel and serving without the aid of forced C02.
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Old 10-24-2007, 07:31 PM   #8
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Quote:
Originally Posted by fretman124
so...could you go from primary fermenter to a corny keg, add say 1/2 cup of cornsugar, seal it up and let it sit in a cool place for a month or two. Would that be the same thing? I can see hitting the corny with a few pounds of co2 to purge out the atmosphere and to get the lid to seal. any comments?
That would do.
It doesn't need to be any longer than you'd normally let it age for when bottling.
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Old 10-24-2007, 07:58 PM   #9
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the gingerman here in houston mosttimes has some st. arnold elissa ipa cask conditioned. i always try to get some when i'm there. good beer.

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Old 10-24-2007, 08:44 PM   #10
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Yes! Another thread on cask/bottle conditioned real ale. I love it. I use 1/2 cup of corn sugar for a 5 gallon batch and that works out nicely.

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