You need 24 hours after being tapped to make sure the beer is cleared (after the shock of being tapped).
What I like to do its get a bit of chalk and write the date vented the / the date on sale... so a beer in our cellar has ' 1 / ' It may go on abit early say sat... so then it will say '1 / 3' that way you know WHEN the beer got vented and WHEN it went on sale. So by the 6th (3days later) you may want to start pushing that beer or delay putting any fresh beer on while you have 'old beer' in peek condition? This also has the advantage of letting you know which beer is next for service (or next to try BEFORE) you try it..
also be warned the first pint of properly racked beer may and from some brewerys should be slighly cloudy. So if your checking from the cask allways ditch the first half pint before evlauating putting on.
If you got brain washed by a brewery training day (like me).
Remember to check for !CHATTS.. :ugeek: after its on draught....
C: Clarity
H: Head
A: Aroma
T: Taste
T: Temperate
S: Seeding
Clarity: Easy... it should be reasonably clear unless a wheat beer.. in which case you should let your custom know so they dont go... 'Eh' up.. t' cloud' in't beer'
Head: A NORTHERN pint should have nice tight head for most cask beer styles in served from a swan neck
Aroma: Give it a wiff... does it smell of those fragrant hops... malty biscuits....? or does that line need a clean!? *Note the smell with change if served thru a tight swan neck.. a more hopy aroma is usualy found but try from the cask and from the sawn neck and you'll see...
Taste!!: Taste it.. you will notice a slight change from your cellar sample but you should know what your serving you customers... you'll also know if youve flushed that line right after cleaning! :sick:
Temperature: Draught cask 'Should' be served at cellar temperature or slightly colder. You will normally find that its about 10C in pubs after going thru the coolers. As you said you are a Kitchen escapie then try a food probe in your served beer.. check the temp!
Seeding: Noo.. no seeds in the beer. check your glasses... no the beer glasses ale glasses should show NO bubbles on the SIDE of the glasses, any you see are because of a faulty glass washer or because of a dirty one. Seeding refers to the building of bubbles in the glass. A Clean glass with ale in should be spot less with no bubbles showing... LAGER glasses should form a fizz from the bottom of the glass IF the glass as a 'Widget' as you'll hear people call it but its acutally a 'condensation nuclei' or nucleated glasses... bassicaly the etched bottom of the glass allows the higher volumes of Co2 in the lager to 'break free' from the liquid forming fizz..
'Eh Mate! My Fostas is like... well flat'.... no its not.. it prob just needs a fresh cool.. clean glass... if people say pub lager is flat try it in a new glass... 99.99% of the time its the glass.
D
What I like to do its get a bit of chalk and write the date vented the / the date on sale... so a beer in our cellar has ' 1 / ' It may go on abit early say sat... so then it will say '1 / 3' that way you know WHEN the beer got vented and WHEN it went on sale. So by the 6th (3days later) you may want to start pushing that beer or delay putting any fresh beer on while you have 'old beer' in peek condition? This also has the advantage of letting you know which beer is next for service (or next to try BEFORE) you try it..
also be warned the first pint of properly racked beer may and from some brewerys should be slighly cloudy. So if your checking from the cask allways ditch the first half pint before evlauating putting on.
If you got brain washed by a brewery training day (like me).
Remember to check for !CHATTS.. :ugeek: after its on draught....
C: Clarity
H: Head
A: Aroma
T: Taste
T: Temperate
S: Seeding
Clarity: Easy... it should be reasonably clear unless a wheat beer.. in which case you should let your custom know so they dont go... 'Eh' up.. t' cloud' in't beer'
Head: A NORTHERN pint should have nice tight head for most cask beer styles in served from a swan neck
Aroma: Give it a wiff... does it smell of those fragrant hops... malty biscuits....? or does that line need a clean!? *Note the smell with change if served thru a tight swan neck.. a more hopy aroma is usualy found but try from the cask and from the sawn neck and you'll see...
Taste!!: Taste it.. you will notice a slight change from your cellar sample but you should know what your serving you customers... you'll also know if youve flushed that line right after cleaning! :sick:
Temperature: Draught cask 'Should' be served at cellar temperature or slightly colder. You will normally find that its about 10C in pubs after going thru the coolers. As you said you are a Kitchen escapie then try a food probe in your served beer.. check the temp!
Seeding: Noo.. no seeds in the beer. check your glasses... no the beer glasses ale glasses should show NO bubbles on the SIDE of the glasses, any you see are because of a faulty glass washer or because of a dirty one. Seeding refers to the building of bubbles in the glass. A Clean glass with ale in should be spot less with no bubbles showing... LAGER glasses should form a fizz from the bottom of the glass IF the glass as a 'Widget' as you'll hear people call it but its acutally a 'condensation nuclei' or nucleated glasses... bassicaly the etched bottom of the glass allows the higher volumes of Co2 in the lager to 'break free' from the liquid forming fizz..
'Eh Mate! My Fostas is like... well flat'.... no its not.. it prob just needs a fresh cool.. clean glass... if people say pub lager is flat try it in a new glass... 99.99% of the time its the glass.
D
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