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Jun012011

Brewing TV - Episode 38: None More Cask

 

Original postdate: June 3, 2011

Cask ale at home! Mike and Jake take what they learned about cask-conditioning ales from Damian McConn (Summit Brewing Co.) and use it to make their own cask version of an oatmeal stout. Join the guys as they learn the steps to a great firkinfied homebrew, swing some hammers, get jiggy with double espresso shots, and drink the finished cask ale with some work buddies. You'll find there's None More Cask.

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Cask Supplies

Oatmeal Stout Recipe Kit

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Reader Comments (33)

So with a cask conditioned beer, your basically carbonating the beer and then your inserting that wooden dowel thingy to let the beer go flat. Would this be an accurate way to describe it? What I mean is that your letting CO2 escape, which would make the beer less carbonated. This is interesting to me so I must ask questions, even though it might not be a good one. Another fine episode guys.

June 3, 2011 | Unregistered CommenterBrock

None More Beer. Thanks for another great episode, guys.

June 3, 2011 | Unregistered CommenterMichael

Yes, we've been waiting for sooo long time for this Ep. But it was worth (wort) our tears and moanings. Thank you guys. Keep'em coming!

June 3, 2011 | Unregistered CommenterMirogster

Great ep. I was actually holding my breath when you were tapping the spile.

Espresso For Life

June 3, 2011 | Unregistered CommenterChris

A 5/16" nut driver works really well for knocking out a tut: http://www.northernbrewer.com/default/nut-driver-5-16.html

Great episode!

June 3, 2011 | Unregistered CommenterVaughn

great episode. I have been wanting to do a real cask setup, and this helped get me that much closer to going for it.

June 3, 2011 | Unregistered Commentertrav

Love this episode guys! That whole espresso stout things looked very tasty, think I might have to try it myself.

June 3, 2011 | Unregistered CommenterAllan

Is there any reason you can't do this in a corny? Seems like the dispensing would be the issue. I'm thinking that I could remove the "Out" post and replace it with a spigot (may take a bit of tinkering...). Lay the corny on it's side and it should work, shouldn't it? Open the vent when pouring so you don't get a big vacuum or use the aspirator that the "brewing geek" suggested. Just don't want to have to buy yet another beer related item.

BTW. I mentioned fishing to Jake once on an email....there are Muskie in the river too...and I have a drift boat... Of course we'd need some sort of dingy for Chip.

June 3, 2011 | Unregistered CommenterGraham

Funniest episode ever.

June 3, 2011 | Unregistered CommenterTed

As always guys a very informative and entertaining episode!

How does the set up of the cask for dispensing change when going from gravity to a beer engine? I imagine I can find the necessary equipment for this at northernbrewer.com?

Thanks,
Brian

June 3, 2011 | Unregistered CommenterBrian

@Brock Cask beer should not be flat! Venting the cask just gets rid of the extra pressure in the head space, but the beer is still carbed to 1.5 volumes or so. Delicious!


I think the Cobra and Dawson's Beer Nerd need to square off in a Battle Royale cage match!

June 3, 2011 | Unregistered CommenterTim

@Brian, you'd still use a cask tap, either single or double. Really the parts are all the same, just replace the turndown spout with a 1/2" tail, and then connect to the tail on the beer engine via 1/2"ID tubing. Simple!

June 3, 2011 | Unregistered CommenterVaughn

Totally need some brewingtv/nb shirts that say "Cover your bunghole"!!

June 3, 2011 | Unregistered Commenterjkeeton

Excellent ep, guys. Hilarious.

Dawson - what variety tea is in that Teasource bag on the counter?

June 4, 2011 | Unregistered CommenterMark

I'm jealous of all of you who have friends enough (good beer loving friends) that could kill a 5 gallon cask in a few days. I still like the learning aspect of the episode, even if I probably won't be able to put it in practice. Great episode!

June 5, 2011 | Unregistered Commenterduckmanco

Great episode guys! Trying to convince my wife that a SS Pin would be a perfect father's day gift for me. If you gents get tired of Muskee and want to come out east and see our beer scene and fish I pretty much spend as much time as I can on the Housy and Farmington in CT.

June 5, 2011 | Unregistered CommenterAndrew

Please to forgive the bundled replies:

@Graham - re: real ale in a corny keg - yes, but this method uses 100% less hammers. As you noted the keg needs to be vented or have a trickle of CO2 supplied so the beer will actually pour. You can find articles about it in old issues of BYO. Re: fishing - noted! Re: dingy - ha!

@Mark - re: TeaSource - Nilgiri Chamraj FOP. Espresso notwithstanding, it is the jam. http://teasource.com/merchant2/merchant.mvc?Screen=PROD&Product_Code=1500&Category_Code=Nilgiri&Product_Count=0

@Andrew - re: east coast beer and fishing - noted!

Cheers, guys!

June 6, 2011 | Registered CommenterDawson

Great episode! I am definitely going to do this - who cares if my children never go to college. How much did your set up cost? What size firkins can you get? It would be cool to split a 5 gallon batch so we didn't have to drink so quickly.

June 6, 2011 | Unregistered CommenterJeff

@Jeff - I am a big believer in cask ale, but I am also a big believer in education ... maybe your kids can work off their tuition in your cellar? Builds character, as my elders used to tell me. Or would have told me, if they had had casks to walk around the yard when I was a lad.

We used a pin in this video, which holds a bit over 5 US gallons and is the smallest size of cask you can get, AFAIK. (nota bene - a firkin is the next size up and holds the equivalent of 2 pins): http://www.northernbrewer.com/brewing/kegging/beer-engines The NB dudes are working on a cheat sheet that shows what parts you need, how they go together, and a quick rundown of the same process we did in this episode, it should be ready and online soon.

Re: drinking quickly - as that annoying nerd pointed out, if you have a cask breather (or even just McGuyvering a trickle of CO2 from a standard regulator) you can take pretty much as long as you need or want to drink the beer ... the problem is exposure to air as a spiled cask is dispensed: depending on conditions and the beer itself, the beer can go acetic in a short amount of time. If you have a way to supply CO2 instead of room air to the cask, the risk of spoilage goes away and you can enjoy rather than chug; a breather is the preferred method of most cellarmasters b/c it allows just enough pressure to the cask for the beer to pour, not enough for it to become overcarbonated. Hope this helps!

June 7, 2011 | Registered CommenterDawson

Now I'm going to have to go find my ETHS gym uniform shirt. It must be around here somewhere...

June 8, 2011 | Unregistered CommenterAubrey Granner

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