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Old 04-05-2013, 02:46 AM   #1
laughingboysbrew's Avatar
Mar 2013
minneapolis, mn
Posts: 110
Liked 18 Times on 14 Posts

What is everyone's process for conditioning cask ale? I have a freezer with temp control. Right now, I rack 68F beer from primary to cask with dextrose to make ~1.3 vol (around 0.5oz / 5gal). Then, condition for a few weeks at 55F.

Do others crash the primary fermentation to ~35F, rack and then bring the beer back up to 55F for conditioning/serving? Is the point of that to avoid adding sugar?

How about kräusening? I usually only brew one beer at a time, but I could create a starter for my "next" beer and use part of it for the cask and the majority for pitching my wort.


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