Octavius
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- Apr 13, 2009
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This month's BYO magazine has a big article on "Homebrewing cask ales - serve homebrew as real ale"
Can someone explain to me the advantage of this.
Why can't you just force carbonate as usual in a regular corny but with a lot less CO2 and then serve it by gravity with a minimum additional CO2, as needed.
CO2 is CO2, whether it comes from your CO2 cylinder or from a secondary fermentation.
"Cask" dispensing also has major disadvantages:
1. $200 just for the special keg, sorry, cask.
2. Need to wait 3 weeks before secondary fermentation is complete.
3. Need to drink your 5 gal in 2 days, at most.
4. Seems a PITA to get right. Do you want to waste 5 gal of good beer trying to get the procedure correct?
Not trying to be a jerk, surely there must be something to it I don't get.
Cheers!
Can someone explain to me the advantage of this.
Why can't you just force carbonate as usual in a regular corny but with a lot less CO2 and then serve it by gravity with a minimum additional CO2, as needed.
CO2 is CO2, whether it comes from your CO2 cylinder or from a secondary fermentation.
"Cask" dispensing also has major disadvantages:
1. $200 just for the special keg, sorry, cask.
2. Need to wait 3 weeks before secondary fermentation is complete.
3. Need to drink your 5 gal in 2 days, at most.
4. Seems a PITA to get right. Do you want to waste 5 gal of good beer trying to get the procedure correct?
Not trying to be a jerk, surely there must be something to it I don't get.
Cheers!