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Local Cask Ales Tap
Over the summer I've paid several visits to a local brewpub when they had local cask ales on tap. It's always been Pisa and simply the best Pisa I've had. Now I have no proof that it was because it was cask conditioned or because it was hand pumped and not simply because the beer was just better than others, but I'm suddenly obsessed with trying to reproduce this at home.
So here are my questions:
Any recommendation on sources for proper beer engine hand pumps? UkBrewing.com is the only one I found and even refurbished those units are pricey.
I usually keg in cronies and use my venerator. For the cask ale (and yeah, it's not CAMRA pure) my current plan is as follows:
1. Brew as usual
2. After secondary, add priming sugar, rack in keg and purge oxygen with a little CO2, but don't force carbonate.
3. Let age for a couple of weeks
4. Hook up to venerator with minimal CO2 pressure (until a beer engine can be acquired) and enjoy.
Disregarding the obvious flaws of step 4 does the rest sound reasonable or am I bastardizing the process enough to void any benefit of heading down the cask conditioned process?
Thanks
kevin
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