Sky7
Active Member
I was feeling a little frisky the last time I was brewing, and decided to depart from my normal routine.
After primary, I decided to fill up a wine bottle (and then cork it!) with my beer, with the uneducated intention of making "cask ale", or "real ale".
So... 3 months have gone by, and it has cleared and settled nicely. But what exactly do I have here? I added nothing to carbonate it further than whatever lingering fermentation might have been going on after primary.
Obviously, this isn't in a "cask", although it is in a wine bottle. Is it simply a "bottle-conditioned" real ale?
It appears as though I satisfied the below, which comes from the cask homebrewing wiki. https://www.homebrewtalk.com/wiki/index.php/Casks
The beer itself is a glorious 8% American Ale. I suspect that it will essentially be a flatter version of itself? Any thoughts would be appreciated!
After primary, I decided to fill up a wine bottle (and then cork it!) with my beer, with the uneducated intention of making "cask ale", or "real ale".
So... 3 months have gone by, and it has cleared and settled nicely. But what exactly do I have here? I added nothing to carbonate it further than whatever lingering fermentation might have been going on after primary.
Obviously, this isn't in a "cask", although it is in a wine bottle. Is it simply a "bottle-conditioned" real ale?
It appears as though I satisfied the below, which comes from the cask homebrewing wiki. https://www.homebrewtalk.com/wiki/index.php/Casks
The beer itself is a glorious 8% American Ale. I suspect that it will essentially be a flatter version of itself? Any thoughts would be appreciated!
"Natural Carbonation
The unfiltered, unpasteurised beer still contains live yeast, which continues conditioning the beer in the cask (known as 'secondary fermentation'); this process creates a gentle, natural CO2 carbonation and allows malt and hop flavours to develop, resulting in a richer tasting drink with more character than standard keg ('brewery-conditioned') beers.
Real ale is always served without any extraneous gas, usually by manually pulling it up from the cellar with a handpump (also known as a 'beer engine'). This is the traditional way of brewing and serving beer; only a few decades ago did filtered, pasteurised, chilled beer served by gas become normal.
The only place in the world where cask-conditioned beer is still commonly available is Britain. "