Franconian Beer Message Board
Cask Ale today |
| Posted by Barry on 2016-02-26 05:02:20 |
| Sounds good. On a question of cellar etiquette, I was taught to leave the cask for a day after tapping because the process can stir up the finings and yeast. I think that most of the conditioning takes place before ale is delivered to the pub, mostly, it's a question of letting the fining and bits of yeast settle down. Incidentally, noticed, on Ron P's site, a historical piece about Bass maturing and conditioning beer in wooden barrels (hundreds of them) outside, summer and winter. V. Interesting. |