Originally Posted by Mike37
Hey guys, so I want to figure out a way to serve homebrew real ale style from 1 or 2 liter bottles. Of course this isn't true real ale, but I'm just going for the effect here. Before someone says "just low carb it and pour from the bottle", I want that sparkler effect of knocking out what little co2 there is. Does anyone have an easy way to adapt a pump and faucet to a soda bottle cap? Thanks!
Maybe not the real answer but according to CAMRA (real ale group in England)
Real (cask ) ale is fermented in the primary until either finished or almost finished fermenting. Then kegged with finings.
If finished fermenting some sugar is added, if not the rest of the fermentation takes place in the keg.
To me this is no different (at least in the first case) than bottling a beer with the right amount of priming sugar to reach a low carbonation.
"The cellar person will check that the beer is clear, has the right level of carbonation, and has lost the unpleasant flavours associated with beer that is too young."
After bottling the CAMRA process above (showing how the kegs are cared for in the pub) can be carried out by the bottler.
1. Wait till the beer is bright (clear).
2. Wait till it's carbonated. (I would shoot for a very low CO2 level).
3. Wait for it to condition.
In plastic 2 liter bottles you can see if it's clear, feel if it's carbonated but to check conditioning you will have to taste it. Put up several smaller bottles and check them each week once your beer is clear and the bottle is tight as a drum.
Then it's cask ale if you serve it fresh...If you store it, it's just plain old bottled homebrew.LOL
As far as a sparkler goes do a little splash pour to get the required head and drive out some of the CO2.
ps. As far as a beer engine goes ??? There are plastic pumps that dispense liquids in 8 oz guantities but the required force would probably collapse a plastic bottle and after a 8 or so pumps you would be changing bottles.. I'd just pour from the bottle and screw the cap back on.