grub wrote:atomeyes wrote:the other problem?
i had to read a bunch of webpages and watch tutorials on how to carbonate cask beer. i then made a step by step spreadsheet on what to do and it still didn't make total sense. i think we have a grasp on how to cask carbonate/condition, but we'll see. and if it's tapped on friday and we don't have insane temp fluctuations, will it still be carbonated by sunday?
that's why most breweries probably pre-carbonate and just rack to casks. more controlled variables, less risk of gushers.
it's basically just bottle conditioning in a large bottle, no real magic there. sure the temperature and length of the event can play some havoc, but that'll happen with even perfect carbonation.
I don't buy that conditioning a cask is an easy feat. Most of the cask beer that I have had in Ontario doesn't hit the mark. Something about it must be tricky.
Many Ontario brewers can't even bottle condition properly anyway.