the_bird said: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.
musikguru6 said: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?
fretman124 said: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?
musikguru6 said:had my first two cask ales in burlington a couple of weeks ago. best beer I've ever had in my life. can't wait to have some more
killian said:I also love cask conditioned ale but the closest bar with a beer engine is more that 30 miles away. Anyone know where to get a cask? also what is 1/2 cup in oz's? I just over carbed my last batch priming with DME for the first time.( just bought 4lbs of corn sugar yesterday) I NEED A CASK!
killian said:I also love cask conditioned ale but the closest bar with a beer engine is more that 30 miles away. Anyone know where to get a cask? also what is 1/2 cup in oz's? I just over carbed my last batch priming with DME for the first time.( just bought 4lbs of corn sugar yesterday) I NEED A CASK!
Enter your email address to join: