Casking (for hand pull dispence)

[Darcey]

Hello!

In approx 9 weeks it will be my birthday. I have decided to treat myself and brew a lovely IPA which I want to dispense from a spawn neck in the pub I am cellarman for (before HMRC take the shirt from my back, it will not be for sale, for 'personal consumption' as agreed with my manager and BDM.. besides I'm a licence holder anyway).

Does anyone have any advice, I have never done it before only doing bottle conditioned and King Keg beers before. Under normal circumstances I move my beer in the a 2nd FV after about 4 days, then bottle after about a week (or keg) and leave for about 4 weeks+. I will be using some finings my local brewery donated me in the cask and doing some dry hoping. Other than that are there any suggestions? Should I be adding priming sugars for a bit of energy in the beer?

I will be doing a 4.5g pin or maybe a 9g firkin if I can get the grain I want.

I know all about the lookings after of beer in a cellar and it will get its fair chance on the stillage in the pub. I will post some pictures of the results if anyone is interested.

Darcey

 

[Darcey]

Bump?!

2 months!?> :cry:

 

[Hawks]

I have 2 casks but am yet to use them. My idea when I do was to either prime fairly low, or ideally cask when 1 or maybe 2 points off of the final gravity (this was based on local micro practice). As I tend to leave my beers a little longer in primary I suspect I would go down the priming route...

Not a lot of help I know, but hopefully backs up some ideas you were having ?

Let me know which way you go and how it works out though :

 

[Wez]

I have also got a cask but haven't found the time to research it properly

iirc one of our members (phil) uses casks, might be worth a PM to him I know he doesn't frequent the boards frequently.