HTH1975
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The first brewery I worked at here in North Yorkshire used to rack to cask after a week. Fermentation was 4 days, then crash at 10C for 2-3 days. Dump the yeast off the bottom of the FV, then rack to cask with adjunct and isinglass. 6 weeks ‘use by’ date. Beers were generally in best condition at around 2-3 weeks. For the IPA we did, it required a little aging to reach peak, so we’d normally store that in CT for 2+ weeks before racking. Oddly enough, that was the slowest seller (these days you’d never think that an IPA would be the least popular, but it’s very old-fashioned in the areas we sold to).
The current brewery I work at, 4 days is almost always right. We stop 2 points above FG, crash cool, then it will carbonate gently in the cask when served at 10-12C. The beer is allowed to clear for at least 4-5 days in CT at 10C before racking to cask with isinglass. We don’t use adjunct except on rare occasions. Our use by is 6-8 weeks. We use a crazy amounts of finishing hops at ‘hop stand’ - approx 3g/litre, which works out at 820g/barrel. As such, best enjoyed young.
Hope that gives some insight into methods in a (very) traditional Yorkshire brewery.
The current brewery I work at, 4 days is almost always right. We stop 2 points above FG, crash cool, then it will carbonate gently in the cask when served at 10-12C. The beer is allowed to clear for at least 4-5 days in CT at 10C before racking to cask with isinglass. We don’t use adjunct except on rare occasions. Our use by is 6-8 weeks. We use a crazy amounts of finishing hops at ‘hop stand’ - approx 3g/litre, which works out at 820g/barrel. As such, best enjoyed young.
Hope that gives some insight into methods in a (very) traditional Yorkshire brewery.