Cask Ale real ale questions...

[J311gonzo]

Can someone explain how exactly to cask my home brews??? I'm not sure if I'm supposed to add priming sugar or just secondary or what... Any links and especially photos would be appreciated! Thanks!

 

[Billybob7]

CAMRA's definition of real ale is, IIRC, ale which has not been pasteurised or filtered, is not artificially carbonated and which undergoes secondary fermentation in the vessel from which it is served.

So basically secondary in the keg you're serving it from and use priming sugar in that keg rather than artificially carbonating. I think it's also acceptable to use finings.

I'm not entirely sure though, better wait for someone else to clear this up.

 

[Jaysus]

Plenty of good info here: http://www.boathousebrewery.com/realale.html

In the past I have simply primed my pin with sugar after a primary fermentation and served via gravity

 

[J311gonzo]

Primed your pin? As in pin lock corney?

 

[chromados]

A Pin is a 5.4 gallon cask (http://www.ukbrewing.com/casks.cfm). I use my Pin at least once a month for parties and get togethers. I prime my Pin with 4 oz of corn sugar boiled in a pint of water and let it carbonate for 2-3 weeks for lower gravity beers.

Chromados

 

[Jaysus]

Yeah, what he said... it is essentially a smaller firkin. Below is an action shot:

 

[shortyjacobs]

If you want to have your cask ale last longer, (I know, I know, not "real"), carb it to 1.1 volumes in a corny, (with priming sugar, if you like). Then, cool it to 12-13*C, (52-55*F), wait a day, vent any excess pressure, and use a CO2 breather to provide atmospheric CO2 to replace the beer as you draw it off. Beer can last as long as normal kegged beer in this case, but still have that "Real Ale" quality of low carb, warm temp. You can even pull a few pints from it at first without the breather, then attach the breather, to get just enough O2 in there to give that bit of oxidation that Real Ale would have.

If you don't want to shell out for a real breather, you can use a propane regulator for a propane grill....it regulates down to 11"WC, IIRC, which is pretty much atmospheric, (enough pressure to push water up a pipe 11" inches, or about 0.5 PSI).

 

[J311gonzo]

now how do you "tap" the pin? just hammer that thing in there?

 

[Jaysus]

now how do you "tap" the pin? just hammer that thing in there?

yes. I use a rubber mallet. I do not have a closer-up photo of the tap, but it is made to be hammered as such.