Is cask beer this simple?

[Druss]

After seeing a post from @Hazelwood Brewery in the 'what are you drinking' thread some days ago:

That’s right, it’s carbonated through secondary fermentation. The beer is in a King Keg and the beer dispensed through a tap using fairly low pressure from the natural carbonation. This is it on the day it came out of the fermenter into this King Keg with a little sugar.

View attachment 104424

I'm inspired to give this a go, but, after doing quite a bit of reading up on this, I'm still unsure if it's simply a case of bottle conditioning but on a much larger scale?

Is there more to it that I'm missing or is it literally a case of racking the beer from the primary into a pressure barrel and adding some sugar?

Is there a noticeable difference between doing it this way Vs bottle conditioning or kegging?

Will there not be oxygen ingress as soon as it's poured?

Sorry if this is covered elsewhere, I did have a browse but couldn't find anything specific.

 

[Rodcx500z]

I used to use kegs, you need to leave in the fermenter for a minimum 2 weeks or until it is clear then prime your keg and put the beer in close it and leave for at least a day