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SOUTH WEST Regional CASK ALES_Layout 1 18/10/2012 09:28 Page 22<br />
A nine step guide<br />
to perfect cask<br />
delivery.<br />
Ideal cellar<br />
storage temp:<br />
52°F - 54°F or<br />
11°C - 12°C<br />
1.<br />
Roll the barrel.<br />
This mixes the finings<br />
so they will settle<br />
the beer evenly.<br />
2.<br />
Stillaging.<br />
Let the barrel stand for<br />
24 Hours after delivery<br />
to allow the <strong>Ale</strong> to chill<br />
down to the cellar<br />
temperature. 3.<br />
Clean the keystone.<br />
This ensures there are<br />
no contaminents that<br />
can affect the beer.<br />
4.<br />
Clean the Shive.<br />
As above<br />
24 Hours after delivery<br />
Vent the Barrel to reduce<br />
the CO2 in the <strong>Ale</strong>.<br />
6.<br />
Waggle the peg to<br />
slowly release pressure.<br />
Tap the Barrel.<br />
After inserting the<br />
tap, insert a soft peg<br />
and allow keg to<br />
vent for 48 Hours.<br />
5.<br />
7.<br />
8.<br />
9.<br />
Check the clarity.<br />
Check the aroma.<br />
Check the taste.<br />
19
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