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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.

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