I was taught to start off with the cask on end, bang the tap into place, then position the cask. Cuts down on the chance of a flood with lively ale! Once the tap is inserted, the cask can be positioned and the spiling done. Ready to settle for a couple of days before our festival.
Yes it is. Once delivered, stillage, leave for at least 6hrs to reach cellar temperature before venting/tapping. The reason most people have lively beer when venting is because it's been sloshing around and moved about all day, not allowing time to let the yeast drop. @@piramaniak
Thanks! Cool to have a visual aid to break down all the important bits and steps.
Perfect. Just what I needed to see👌
the sarcasm is not helpful!
@@kristinnsigurarsonsndal7226 what you on about?
I was taught to start off with the cask on end, bang the tap into place, then position the cask. Cuts down on the chance of a flood with lively ale! Once the tap is inserted, the cask can be positioned and the spiling done. Ready to settle for a couple of days before our festival.
your a real life hero! keep em coming bra
Helpful
The chocks went wrong way round.
Any way you could write down the names of the items you are describing?
In order: barrel, mallet, tap, a hard spile to release the pressure, soft spile, cork, hop filter, chocks.
There's no ale in it ffs
Er
24 hrs ???? Cask ale must be tapped as soon as the beer reaches celler temperature ,4/ 6 hrs.
Brian Porteous not true
@@piramaniak Seconded. Brian Porteous is chatting utter shite.
At least 24 mate, maybe even more
Yes it is. Once delivered, stillage, leave for at least 6hrs to reach cellar temperature before venting/tapping. The reason most people have lively beer when venting is because it's been sloshing around and moved about all day, not allowing time to let the yeast drop. @@piramaniak