Yes it is. Once delivered, stillage, leave for at least 6hrs to reach cellar temperature before venting/tapping. The reason most people have lively beer when venting is because it's been sloshing around and moved about all day, not allowing time to let the yeast drop. @@piramaniak
I was taught to start off with the cask on end, bang the tap into place, then position the cask. Cuts down on the chance of a flood with lively ale! Once the tap is inserted, the cask can be positioned and the spiling done. Ready to settle for a couple of days before our festival.
