I love me some cask ale, but why don't my bottle conditioned brews get that awesome cask ale character?
Is it the:
I popped a couple homebrew bombers and put them in the fermentation cabinet. Im going to let them decarb and warm up to 50 F and serve. One tonight and one tomorrow.
I also carbed up a stout in a growler to see if a larger container would make a difference. (it will get decarbed and served warm also)
But it cant be that easy right? There has to be some cask magic to make them so darn tasty. How can I make my bottle conditioned ales taste like they came from a cask?
Is it the:
Size of vessel?
Shape of vessel?
Slow cask decarb?
Serving temp?
Isinglass?
Other junk people put in casks?
I popped a couple homebrew bombers and put them in the fermentation cabinet. Im going to let them decarb and warm up to 50 F and serve. One tonight and one tomorrow.
I also carbed up a stout in a growler to see if a larger container would make a difference. (it will get decarbed and served warm also)
But it cant be that easy right? There has to be some cask magic to make them so darn tasty. How can I make my bottle conditioned ales taste like they came from a cask?
