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When removing the beer line the keg coupler bottom spins - how to do you hold it to keep it from spinning? Sounds simple but I keep breaking the keg valves by squeezing it with wrenches to keep it in place
The foam from a czech tap is much more dense and moist than what you would get from a regular tap. If you leave the beer sit for a while, the foam will turn into liquid and top off your glass to exactly 0,5l which is the normal serving size (the glass itself is a bit bigger)
Question, how difficult would it be to convert the water dispenser, if possible, to dispense beer on a Frigidaire mini fridge model efr494-black? It ssems that it is not possible due to the electronics but have not found online any information or comments saying otherwise
The limited international demand for English cask ale has much to do with a lack of marketing. I'll sum it up for clarity. Brit down a pub; "like it or go drink something else". It's that simple. It takes less time to naturally condition (carbonate) a cask ale than to condition said conditioned ale for serving. This is the bit that seems to be "rocket science" for the uninitiated. Good yeast selection and management produce bright cask beer within a day or so. A day with finings.
No, this idea that cask isn't a style is completely wrong. Cask is so much more than a 'method of serving beer'. Not getting this is not getting cask ale.
Co2 tank can be in the refrigerator? I was told it not supposed to get cold Im building one for myself and wanted to make sure does the co2 tank need to be outside or inside of refrigerator?
great tip/info that gravity isn't enough pull to trigger a demand valve for co2 displacement...I was wondering why more people don't just do gravity, beer engine seems like a lot of work and not necessary to simply drink cask-conditioned ale, but this is a good reason as to why not, at least for a cask that you may keep at home or won't be drunk quickly
As a Brit. I love my cask conditioned beer. I must admit, I’m horrified watching cask beer poured into jugs, then transferring into multiple glasses for people to taste. It really should be poured from beer engine, directly into one glass per serving to be at its best. And definitely not into plastic cups! They are really not getting the best possible experience of cask beer in my opinion
WRONG!!! u should study and practise more, cos u teach ppl absolutly wrong, not authentic at all First hladinka is not half beer and half foam, beer must be half liter, there is mark on mug and foam is just cap U should pour beer under the foam, not on top, cos oxid is the biggest enemy of beer So pls DELETE this video, make a research, youtube is full of czech professional, who shows how to do it right Just type Jak cepovat hladinku ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZBdu-hwnZLA.htmlsi=ZCSIk-jQN4a-Jr7R
Sadly I can no longer enjoy FeverTree Premium Indian Tonic Water. They say it's the original recipe on the can, but it's not. It now contains stevia. It never used to; it used to taste delicious, unbeatably delicious, but now it's got stevia in it I find it undrinkable. They hide this change by stating the ingredients as: "Carbonated Spring Water, Sugar, Acid (Citric Acid) Natural Flavourings including Quinine". I wish I had a can from last year in my cupboard because I am sure they've changed that last bit about 'natural flavourings including Quinine', because stevia is natural, so they snuck in the change under that lable! However to me stevia has the most terrible effect on my tastebuds. Yuk! Bad move FeverTree. You're not alone M&S have done the same with their tonic too. I will buy Belvoir Farm sparkling elderflower in future as mixer for my gin.
Nitro is used as the gas for pushing the wine and cocktail because it doesn't dissolve into solution. If you use CO2 it would carbonate them, which is fine for the beer but, not what you want for the others unless you want to be pouring sparkling wine and bubbly Manhattans. Incidentally this is why stouts often use a CO2/Nitro mix. You dial up the pressure and it gets the beer lightly carbonated, and is then pushed through a restrictor plate on a stout tap which gives you that dense creamy foam and lowers the carbonation in the beer itself.
I'm an ex landlord from the UK cask marquee and in the camera book... unfortunately post covid, cask will struggle due to turnover and waste...also lost skills in cellarmanship....Good real ale will become very niche...glad to see glimmers of interest in the USA
It appears you used a vinyl magnetic sign sheet they use for signs on cars, etc. but mounted it backward on the wall to hold the metal caps? If you used an electromagnetic base you could have a button that the new employee pushes and they all fall down! One hell of a hazing for the new employees! Kind of like the marbles in the medicine cabinet trick.
