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Only beers you'll likely find in oak is a Samuel Smiths pub. The beer is average, but the beer is cheap and the pubs can be interesting. The Market Porter at London Bridge tube/Borough Market is a great stop. The White Horse at Parsons Green Jerusalem Tavern has St. Peters ales. It is a really...

Yep. That's what you need! You don't need a pump though. Those are a tool to pull the beer out, not required beyond the fun factor and impressing your friends. Do you have a corny set up? If so, you need this + this and you're good to go. I don't see breathers on the NB site, which is a shame...

I've been to London 8 or 9 times over the course of the last 20 years. Started drinking beer while in college for a semester abroad. I didn't like beer until I tasted Brakspear Bitter. a game changer! I've never seen a sparkler on a pump in London! Ever! Well, that's not true. The Northern...

Might seem obvious, but the best thing to do is get the gear and just do it. My first cask was flat because I over conditioned, but I learned from it! Northern Brewer has cask stuff now, but I get my stuff from Paul at Ukbrewing.com I'm in the middle of building a house. I'll have a dedicated...

Hey! That is taken from my blog that I started then didin't do anything with:rockin: Keep in mind, the above quote was an opinion, not fact. I have no idea how sparklers evolved, but it makes sense to me. Along those lines, I'm hardly an expert on this subject beyond lots of trips to the UK...

Considering one of these to replace my old Sabco Brew Magic. The Brew Magic has served me well, and there's really no reason to replace it other than to simplify. I'm building a new home, and switching to electric would be a cool option for me. Forgive me for not reading through this entire...

I use 3 oz. cane sugar finings in my pins and 6 oz. in my firkin. caskaleathome.blogspot.com

55 is perfect. Use around 3oz sugar primings at racking. Close the keg, leave it a couple days at fermentation temp., move it to your garage. Leave it there another week, and you'll be in business. Just use enough co2 to push the beer out of the keg. Alternatively, go here, and start doing...

I used to brew in my bakery and we make a lot of sourdough bread. Never had any problems.

I'll repost the how to section when I get time!

Thanks guys. Since I make 10 gal batches, I started with a firkin. It went off too fast, so I bought a couple pins and that works much better. I use a cask breather, and can realistically keep a cask in good condition for 3-4 weeks. The 2 pin approach for homebrewers is ideal. It's much...

First post. Be easy on me:rockin: Anybody make cask conditioned ales at home? I started a lame blog about it last year that went nowhere. Here it is. I've always gotten my stuff from UK Brewing. Paul is great, and supplies most of the breweries/pubs in the US. I also noticed Northern...