Small Cask

[HogieWan]

Would this (http://www.1000oaksbarrel.com/5liter.html) be good for a cask ale? I'd like to put some of a batch in a cask and bottle the rest. I found the site because someone is selling them new on ebay for a bit cheaper.

BTW, I've never tasted a cask ale.:(

[danno]

maybe for aging an IPA that you wanted to pick up some oak character (or, a lot of oak character), but I don't think that's what you want for real ale... there's a cask ale thread sticky'd to the top of the "in general" area...

[Bruno_78]

When chaz and I were at the cask fest in CT last month, there were really only a few breweries serving out of real oak barrels.

Most of them were using the stainless "kegs". I think they're call "firkins" maybe? Correct me if I'm wrong please.

[HogieWan]

whats the difference in the same brew that's bottle conditioned, kegged, or cask conditioned?

[Bruno_78]

Bottle conditioned and cask are both allowed to partially ferment, carbonate, and condition in their containers. Cask less carbonated than BC.

I don't know if anybody naturally carbonates in a "keg", anybody else?

[HogieWan]

Originally posted by Bruno_78
I don't know if anybody naturally carbonates in a "keg", anybody else?

I realise that kegs are usually forced carbonated, is there any difference in taste, head retention, etc.

The main diference between bottle and cask conditioning is the amount of carbonation? Is there a major taste difference?

[Bruno_78]

I'm going to defer to some of the elders here.

Seeing as Richard has not been around lately, anyone else want to take a stab?

Chaz really likes cask beers, steveh is pretty fluent. There are others that can dive into this topic a little deeper than I can.

[Stodbrew]

With cask conditioned ales, the lower carbonation levels and warmer temp. lets the flavors really come through. None of that pesky CO2 and cold temp. to get in the way of flavor. Also, over the course of a couple/few days, oxygen is allowed to enter the cask and the beer will change, IMO, for the better over that period of time. After around three or four days, though, the beer will start to decline rapidly.

When I was doing casks at the pub, I always liked the beer better the next day. The flavors that were developed were amazing.

[HogieWan]

I'd like to find a small (1 gallon) uncharred barrel. What are proper CO2 levels, temps, etc?

[Stodbrew]

For the pub, I would fill the casks and let them ferment and age at ambient temp. in the brewery. Usually around 65-70 degrees F. As far as CO2 levels, its kind of trial and error. I would prime my casks, usually if I had it available, with about 20 oz. of high krausen wort. That about gave me the perfect amount of carbonation. If I didn't have wort available, I would use dark Karo corn syrup. I think I used about 250 ml. That worked nicely, as well. As far as dissolved CO2 in your cask, you should be shooting for about 1.8 to 2.0 volumes of CO2.

[HogieWan]

Originally posted by Stodbrew
For the pub, I would fill the casks and let them ferment and age at ambient temp. in the brewery.

Do you serve at this temp?

[Stodbrew]

No. I would throw it in the cold box for about a week before serving, then about four hours before I served it, I'd throw it on the bar, tap it and let it settle for a while before I would serve it. I had an insulated blanket that went over it and would keep it at close to cellar temp, around 55 degrees, for the next day.

[chazwicke]

Stod has covered cask conditioning well. Keep in mind the "proper" cellar or ambient temperature for British casks is 50-55 degrees. (I like right on 55.) The beer does get better over the first day or so but because of the oxygen it can decline rapidly if not consumed.

Bottle conditioned beers also age a bit further in the bottle and the flavor can change. They are the next best thing to cask ale in my estimation.