New to Cask conditioning

[FlavorHound]

Hey guys,

I'm relatively new on the home brew scene but the whole reason I got into it in the first place was Cask Conditioned Real Ale. I just received my first oak cask (23 litre) and I am looking for information on drilling the keystone hole. I don't want to touch it until I know what to do properly. Also, what size should I drill the hole?

 

[FlavorHound]

I forgot to ask, what are the best beers to start with imparting that oak aging on?

Thanks

 

[hunterlab]

Any heavy beer like a porter , stout something along those lines. Some where on this forum I posted cleaning and sanitizing instructions on someone's thread. You can always use a hot steam or boiling water in the barrel to sanitize. If the barrel was used for whiskey prior to use it should be fine I just add the beer to age. Otherwise a attempt at sanitization will help unless you want to do a sour.

Dan

 

[FlavorHound]

Thanks for the info Dan. Can I use the cask indefinitely as long as I keep it clean and sanitized?

It was not previously used for anything. It's brand new and I need to drill a keystone hole but can't seem to find instructions anywhere.

I'm planning on giving it a good rinse a few times to soften the oaking effect.

I don't have specific plans for a Porter as that was the last batch I brewed, but what about starting with a cider?

I have a Pilsner in secondary at the moment, and was going to start a blueberry cider. I was hoping to use it maybe instead of bottling the whole pilsner for carbonation (i have a party coming up where I'd like easy dispensing or as a secondary for the blueberry cider. I think the cider could work nicely with the flavors, but I want it to be just right.

If these are too risky I can start a stout or Porter like you suggested.