Ask the Brewer

Cellar Guide For Our Cask Beer

Ideal cellar temperature 54-59 deg F

Rotate stock by Rack Number or Best Before Date

Ensure all cellar equipment is kept clean

Clean pipes at least once per week

Traditional Dispense Method (Cask on its side)

During hot conditions soft spile cask on day of delivery. Hard spile next morning (to allow natural CO2 to build up).

If cask is stored before being placed on stillage roll thoroughly (this allows the finings to work properly). Allow 24 hours to settle.

When dispensing remove the hard spile – always replace at end of session (to stop air getting in cask and to keep C02 condition in beer). Do Not use a soft spile, when on service as this causes loss of condition!

Syphon Dispense Method

Vent cask on day of delivery through syphon tap body. (Insert tap with blanking disc and open side vent valve to allow excess CO2 to vent. Repeat this process if required).

If cask is stored before syphon is inserted roll thoroughly (this allows finings to work properly). Allow 24 hours to settle.

Insert clean syphon tube through tap body and withdraw tube to within 1-2 inches of bottom of cask. Open syphon vent tap when dispensing. Close tap at the end of each session (to stop air getting in cask and to keep CO2 condition in beer).

If you have a problem with the beer (clarity/taste etc) please check a sample direct from the cask first before informing brewery.

Phone 01403 272 102 for further advice.