Franconian Beer Message Board
RateBeer Best Awards |
| Posted by barry on 2014-02-05 09:07:57 |
| The question is: how many of these are cask conditioned (or equivalent)? I would suggest that most, if not all, of these beers are brewery conditioned, which means that you simply connect to the tap and gas supply. Because they are essentially 'dead' (i.e. fermentation having ceased or been killed), they have a relatively long shelf life. More important, they don't have any sediment in the barrels. One of the problems of managing cask conditioned beers is that the lines need very regular cleaning and whether that is easy or hard largely depends on the length of the supply line. My supply lines weren't too long and were on the same level as the bar but, still, each one had to be cleaned individually, a task which took, altogether, about an hour. And woe betide if your cellar management went astray and you find that a barrel has run out whilst in use - specially on a busy night. Almost invariably, sediment was dragged up the line, which meant that it had to be cleaned - no point in just running water through, proper line cleaner was required otherwise you run the risk of ruining a second barrel (or, in my case, kilderkin = 18 gallons). The keg beers in my pub were attached to a 'python system', which supplied CO2 to each pump from a common source. Apart from the ease of dispense, the system made cleaning a 'piece of cake'. |
| Followups: |
 Multi-tap pubs by mike004 on 2014-02-06 01:18:04 |
| RateBeer Best Awards by Nick B. on 2014-02-06 01:18:34 |
| RateBeer Best Awards by barry on 2014-02-06 02:14:17 |
| RateBeer Best Awards by DonS on 2014-02-06 06:24:04 |
| Multi-tap pubs by DonS on 2014-02-06 06:28:20 |
| Multi-tap pubs by barry on 2014-02-06 09:43:55 |
| RateBeer Best Awards by barry on 2014-02-06 09:51:06 |
| RateBeer Best Awards by Nick B. on 2014-02-07 00:34:59 |
| RateBeer Best Awards by barry on 2014-02-07 01:57:32 |