Here is my dilema.
I have an English Bitter that I'm just about ready to put in my "cask" (using corny keg).
I made 5 gallons. I want to try to serve authentically.
I have my Keezer set to 50 degrees.
I have looked at set-up of using hand pump to avoid having to use CO2.
However, 5 gallons probably last me 3-4 months.
If I keep my keg sealed, a vacuum will develop and hand pump will not work.
If I open occassionally is oxidation still going to be an issue? any suggestions?
I have an English Bitter that I'm just about ready to put in my "cask" (using corny keg).
I made 5 gallons. I want to try to serve authentically.
I have my Keezer set to 50 degrees.
I have looked at set-up of using hand pump to avoid having to use CO2.
However, 5 gallons probably last me 3-4 months.
If I keep my keg sealed, a vacuum will develop and hand pump will not work.
If I open occassionally is oxidation still going to be an issue? any suggestions?