Wow - well done. Dude, you sank that faucet like a boss!
@eddherring4972
3 жыл бұрын
Floor mounted on metal spring risers, hard spile after 24 hrs at least then tap and soft spile. To tap stand with your back to the cask then hold tap like cigar bend down and with the tap lined up on the keystone hit once to minimise disturbance. Soft spile as the previous cask gets low until the new cask is ready to be used.
@17hance
7 жыл бұрын
Very informative, thank you.
@peterandmonica
5 жыл бұрын
I agree with moosbrew. The demo should deal with a whole weeks delivery in a cellar on a stilage. The methods M & B used when they had a brewery was called tap venting. No soft pegs allowed. Tap every cask day after delivery. Draw the pressure off the cask through the tap. Do this each day as the cask is cooked to cellar temperature, 54f. Hard peg the shive the day before cask needed for sale. Take out the peg during serving time, replace hard peg when pub is closed. This maintains the Co2 in the beer and produced to good head without a tight sparkler. A tight sparkler thrasher the beer and softens the palate. It also extends the life of the beer. If you maintain good clear beer with a tight head that lines the glass as you get down the pint you are more likely to get the drinker buying another pint and coming back another day. The soft pegs were the reason for having tight sparklers, called thrashing machine, gives you a dull lifeless beer and head dies quickly.
@Tazza81
3 жыл бұрын
Depends which brand you worked for. With PCDG when I worked for them the process at most of the venues in the brand was to stillage firkin for 24-48 hours after delivery (48 hours at least for lively ales such as TT Landlord) then vent with hard spire and then 12-24 hours later tap and replace hard spire with soft
@TheGentlemensMotorRacingTeam
3 жыл бұрын
super useful thank you
@Erdath91
10 жыл бұрын
Good stuff. Could you do a video on the cask breather?
@charleschuckfinley3304
7 жыл бұрын
Sorry mate - too long winded!! I sit my keg upright, hammer in the tap first, then lay it on its side & pour out 1/3 of the ale (which also lets out the air) first and then vent the top / zero spillage and no cleaning up needed!
@paulpendyck9438
3 жыл бұрын
And the yeast has got mixed back in the beer. Have a look at some of the cask beer tapping fails and you will see plenty of showers
@CalzaSoze
Жыл бұрын
No spillage but you’ve lost a third of your product before it’s gone on sale. Think I’ll pass on trying this method.
@mossbrewbrewingsystems8062
10 жыл бұрын
Very wrong on several counts. No need to store taps in sanitiser, .Dismantle, clean, reassemble and store dry. Ready for use. tap first and then vent after 4 hours or overnight. His claim beer is overcarbonated is due to fact he has clouted with a hammer. Very poor tuition in this video.
@billw212
7 жыл бұрын
No, he's right. Real ale is a living thing, and its different all the time.
@billw212
7 жыл бұрын
And there's nothing wrong with sanitizer. You want to drink from a dirty faucet?
@ajjdgj6tmgedvnmtmek
7 жыл бұрын
In the US at least, there are no approved alcohol-based food service sanitizers. You're generally going to get a chlorine or quaternary ammonium based sanitizer. Standard practice for the cleaning of beverage taps involves storing in a sanitizer bath and only allowing to air-dry when ready to use.
@ajjdgj6tmgedvnmtmek
7 жыл бұрын
I know this is the UK, but it's annoyingly hard for me to find resources on what's in UK-approved food service sanitizers. Defra has a list of the approved ones, but it doesn't include what they're actually made out of, only their names and proper usage instructions.
@mdj2023
7 жыл бұрын
There do exist phosphoric acid based sanitizers that are used for brewing. The soda/soft-drink industry uses this as well.
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