Franconian Beer Message Board
Excessive Carbonation |
| Posted by barry on 2013-10-07 06:13:14 |
| Again, Gerhard, thanks for such a full and open answer - it's great that someone should take the time and trouble to explain these things. Yes, I've certainly had the experience of poor quality beer in beer kellers and, of course, we had the lengthy dialogue on this forum about whether the Wizgall Keller added CO2 to their casks - finally answered by Nick that they do. Of course, I am really a novice when it comes to understanding Franken (or rather untergärig) beer, which is why I ask all these silly questions - I should just drink it! I assume from your answer that, unlike some obergärig beer (e.g. British real ale), there is no secondary fermentation in the cask; presumably because all the yeast and other fermentable matter drops to the bottom of the lagering tank during its lengthy period of fermentation. Thanks for the explanation re pipe cleaning: of course, this makes very good sense, as there are many different things to worry about when running a pub. Shame about the handpumps, it's good fun and very quick - you'd be amazed at how quickly you can serve people but the pumps must be in good working order! I am amazed now when I go back to England to see people 'sawing' away at the pumps - you should be able to pull a straight half-pint in one pull: 2 pulls = a full pint, with or without sparklers. Of course, the diabolical swan neck things don't help - I can't believe how these are allowed under health and safety regulations. |