Vertical Extraction - Timothy Taylor's Cask Care скачать в хорошем качестве

Vertical Extraction - Timothy Taylor's Cask Care

Remember, it’s likely that this beer has just been bounced around on a waggon before being delivered and then dropped into the cellar. The key processes now are to let it cool and settle down. If the beer has to be stored somewhere other than where it will be dispensed, for more than 24 hours, we recommend giving the cask a gentle roll to redistribute the contents before moving to your chocks. Position the cask where it is going to stay. Using chocks to tilt the cask, position the keystone at the high side so it is over the carbon dioxide in the cask. This will also position the sediment away from the extraction point. If the beer has entered the cellar straight from the waggon, it takes 1 hour per gallon to cool to cellar temperature (more if warm on entry). For our beers, we recommend you let them settle and cool for at least 5 hours, ideally a bit more, but no more than 24. If you open the cask before 5 hours, you will lose too much of the carbon dioxide which needs to absorb back into the beer to give it that lively carbonation. Vertical – Tapping When the beer is settled and cooled, it is ready to be tapped and vented. Remember to clean the keystone with warm water to remove any dirt and dry it before you insert the tap. We essentially tap and vent the beer at the same time by driving the extractor rod tap into the keystone (remember the tap must also be clean so as not to contaminate the beer). Make sure to drive this tap in with the valve facing inwards so it can’t get caught or damaged on the edge of the cask. In the next part. we use the valve on the tap to vent the beer. Vertical – Venting After driving in the tap, we vent using the valve on the side and leave open for 48 hours. Venting allows the excess carbon dioxide out. This process removes the pressure in the cask allowing the yeast the space to continue its secondary fermentation and conditioning the beer so it’s ready to serve. You may have heard the fizz as the tap went in, now we slowly open the venting valve to release the pressure of that initial carbon dioxide. Leave the valve open at this point. After 48 hours, close the vent and leave the beer for a further 6 hours. Vertical – Conditioning Check the beer every 6 hours until fermentation and conditioning are complete. After 6 hours, open the valve to check if there is still a hiss of carbon dioxide which would mean the beer is still conditioning. Continue this process every 6 hours until there is no hiss of carbon dioxide being released, this means the beer is conditioned. Once conditioned, close the vent. The beer is now ready to be connected and go on sale. Next we remove the blanking cap where the extraction kit will be inserted and insert our extraction rod or flexible extractor (again, making sure the equipment is clean). With the extraction rod, ensure you position the end of the rod just above where we expect the sediment to settle, which should be about 2–3 centimetres from the bottom, roughly a thumbs width. Ten Day Rule Once conditioned, beer can be left sealed for up to 10 days before it needs to go on sale (remember it must always be sold within its best before date). Find out more and download your free cask care brochure from our website here: https://www.timothytaylor.co.uk/cask-... Or view all our cask care videos here:    • Timothy Taylor's Cask Care - Looking After...