Brewing TV - Episode 38: None More Cask

[@jackbauer5636]

"Spout! Spout! Let it all out! This is how we drink the stout- come on!" Legendary

[@lachlanbrown7042]

Man I miss the old Brewing TV

[@Paul-xu2ti]

Condition is all based on the amount of fobbing at the tut once the spile is hammered in. Using 48 hours of soft spiling as a rule of thumb would have been a poor idea in my opinion here because the beer wasn't very lively. The key is to set the cask in place undisturbed in a spot where it can be chilled to 52-56 degrees F. At my pub I'll start venting my firkins 4 hours before the session. Some I can hard spile within 20-30 min and some I vent the full 4 hours. I have never handled a firkin including double IPA's that are hopped to death that weren't ready to serve within 4 hours of venting... You dudes are hilarious and I like watching your vids! Cheers.

[@graemerothery6189]

Hand pull beer engine is the proper way of serving cask beer. In the south of England they don't put a sparkler on the tap as they like it flat so the beer engine is generally just to draw the beer from the cellar. In the North we have sparklers that fit to the beer engine and put a lovely thick head on the beer.

[@toranmacleod]

I recently made, and currently have on tap, a breakfast stout that I dry-coffeed. I used enough coffee for the five gallon batch, 1lb, to give me a significant buzz. Along with the 8% abv, a scoop of vanilla ice cream goes nicely on a hot and muggy summer afternoon.

[@TaisinViper]

I love how Cask is making it in the US being in England it's the best thing I've ever found

[@dondiablo8843]

awesome show guys just getn started but watchn every episode!

[@nadohawk]

AHC was supposed to be in San Diego again this year

[@bradsmith236]

Seems smoky in that basement. Can't figure out why....

[@jonc706]

This Episode is hecka dope! Im planning on testing it out at the next big party.

[@ragimundvonwallat8961]

when he hit with the hammer you can clearly see that the dog is terrorized(not moving one bit) hahaha

[@olipreston1]

I've worked in a brewery in the UK and not adding the finings until you're ready to send/drink the casks out will massively increase the time your beer will last.

[@TaisinViper]

I've worked a few real ale fests here in the UK and it doesn't hurt not venting the cask before hand but yeah it can be fun if the cask naturally over carbonated :)

[@taoboar]

Hey guys I'm Lorenzo homebrewer from Italy. Great espresso machine: "gaggia" I've got one in my house too! See you I enjoy very much this channel!

[@dnev]

HAHA. You guys are hilarious! Love the show

[@williamfunkhouser9846]

17:16 on video..... hey beer nerd.... dont blame the wonderful people at brewing tv..... i believe the equipment you would have needed for a proper demo was right behind you down to your right hand side. ;-) much love.

[@CaustikO]

I don't see the point of adding priming sugar then vent later on during 2 days with the soft peg for low carbonation result. If you just rack the beer to the secondary leaving just enough sugar, after one day you can already fill your cask with no priming solution, That's what is known as real ale. Besides, leaving the cask with the soft peg for 2 days is a big risk of spoilage in my opinion. Here in the UK, the standard procedure is to settle the cask for 24 hours in the cellar before you tap it to leave the finnings do their job, then, when you're gonna tap it, use the hard peg to break the shive and put the soft peg right after that to serve the beer. If the cask is not finished after the session, substitute the soft peg for the hard one to avoid any oxygen/spoilage getting through the shive.

[@willschmit436]

It's traditional...

[@andrewt248]

Came for the Spinal Tap reference, stayed for the sanitized bung.

[@digitalDanalog]

I lived in the UK for 4 years and fell in love with cask ales. A local UK pub brewed their own and even sold them in mini-casks. I've been seriously considering converting regular mini-kegs (without the big white thing inside the keg) to casks instead of bottling. Anyone know of where I can purchase mini-casks that are ready to go? And yes, I am familiar with the site google, no such luck.

[@art4atom]

Where do I get an upright cask like that?

[@deboeraaron]

I would also like to know, please, somebody tell us.

[@vpsihop1]

Tight lines!

[@biker944]

i love it

[@MrLearios]

Where did you get that sweet cask??? Like how it is more upright than the firkin style casks

[@olverstopbrewery]

once tapped a cask ale will be good for a week maybe up to 2 weeks.

[@M0nsterZero]

2 weeks? i assume you mean with a cask breather

[@Frozenwinter84]

I miss the old BTV episodes.

[@DarrenWhittington]

Cant see why you bother adding finings to a stout, generally the beer is allowed to stand for a week in the cellar before tapping, and most of the sediment will drop out in this time, defiantly for lighter bitters and ales though...

[@whydoihavetoaddachan]

Wow, the CO2 going through the spile was way cool!

[@carsonstephens4034]

Tim sounds like charlie from always sunny hahah

[@RUMSILL426]

jake you need to rock an f.c. bayern jersey.

[@OddJob728]

Nerd Rage!!!!!!