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Old 07-17-2006, 11:54 PM   #31
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Indeed. I don't know if you recall or not, but not too far back, there was an article in the Washington paper about a local beer club started by two area doctors from OSF. . .well, if you read the article, I am one of the doctors featured in that article. We are going to have our first homebrew night in August. Let me know if you are interested. We could use as many brewers as possible.
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Old 07-18-2006, 12:00 AM   #32
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Oh, and I am NOT a member of the homebrew club. . . I am the founder of the Beer Club. . .*L*We deal almost exclusively with commercial beer. . .

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Old 07-18-2006, 01:59 AM   #33
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Yeah! I do remember that article!!! Great stuff! I would love to make a meeting. Give me some details.

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Old 07-19-2006, 06:28 AM   #34
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We've got a meeting scheduled for the 29th this month. Theme is American Pale Ales. We use Friar Tuck's as our supplier, and establish a "beer registry" for the meeting.

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Old 07-19-2006, 01:12 PM   #35
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If you have a keg and c02 tank, why not just get a traditional tap and let the c02 do the work for you? Costs of co2?

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~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
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Old 07-19-2006, 03:43 PM   #36
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Quote:
Originally Posted by sirsloop
If you have a keg and c02 tank, why not just get a traditional tap and let the c02 do the work for you? Costs of co2?
Certainly not! This is a purist issue - a fascination with real ale/cask conditioned ale. Read the pdf that Brewpastor posted regarding CAMRA and Cellarsmanship. There is a tradition surrounding real ale in which any addition of CO2 is seen as a departure from an authentically historical drinking experience.

If there is a brewpub close to you which serves it, try a cask conditioned ale served from a real beer engine - you will definitely notice the taste difference.
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Old 07-19-2006, 05:12 PM   #37
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There is a local brewpub in Princeton that serves porters and stouts out of a hand pump. I cant really make a comparison because they dont have a CO2 only version to compare with.

As far as being purist, drinking forced carbonated beer (or carbonated at all) thats anything but room temperature seems to be a contradiction to the goal! They certianly didnt have fridges or means to make ice other than what nature provided back in the day. Not tryin to be mean or anything... just your response kinda seemed out of place, considering.

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
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Old 07-19-2006, 06:34 PM   #38
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Quote:
There is a tradition surrounding real ale in which any addition of CO2 is seen as a departure from an authentically historical drinking experience.
If you really want to get "purist" you can't use any plastic or stainless in the process, the wort should go from a copper fermenter, into an oak cask with a wooden plug valve for ageing touching nothing plastic or stainless.
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Old 07-19-2006, 06:41 PM   #39
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Quote:
Originally Posted by sirsloop
There is a local brewpub in Princeton that serves porters and stouts out of a hand pump. I cant really make a comparison because they dont have a CO2 only version to compare with.

As far as being purist, drinking forced carbonated beer (or carbonated at all) thats anything but room temperature seems to be a contradiction to the goal! They certianly didnt have fridges or means to make ice other than what nature provided back in the day. Not tryin to be mean or anything... just your response kinda seemed out of place, considering.

But there is a difference between a beer that is carbonated and dispensed using a tank of pressurized CO2 and serving a beer that is naturally conditioned and serving it without using CO2 to push it into the glass.

I am no real ale evangelist or CAMRANazi, and I could really care less about how you feel beer should be enjoyed. I simply made a beer engine so that I could enjoy a real ale in a manner that real ale enthusiasts prefer it to be served.

If you are truly interested in the kind of beer and serving methods that I am discussing in this thread, perhaps you should look outside this thread for information regarding the tradition of beer engines and real, cask conditioned ale. Better yet, go ask the owner of the brewpub you reference why he/she chooses to serve stouts off of the beer engine rather than force it with CO2, since this is your question and my answer does not seem to satisfy you.

Additionally, when one refers to enjoying an historical tradition, that could mean any number of things. Traditionally, cask conditioned ale is not served at room temperature but at cellar temps around 50 degrees. My post above explains that I like it a bit cooler.

Beer engines and cask conditioned ale is not for everyone - obviously. You should feel fine pulling beers off of your tap with your CO2. For me, however, I enjoy richer and more meaningful "sessions" and pulling drafts off of my beer engine gives me that.

Sorry that you don't "get it."
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Old 07-19-2006, 09:26 PM   #40
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I really tried not making my response now sound snitty, picky, and snobby....

If you like your beer 50 degrees, force carbonated, and pulled through a manual spicket...dude...more power to you. We ALL homebrew cause we find store bought beer less than satisfying...for whatever reason that is

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
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