McKnuckle
Well-Known Member
I have searched high and low and can't seem to find a clear answer to this question, because all the articles focus on how to handle the cask itself.
After primary fermentation is done at standard ale temps, and beer is racked into the serving cask along with priming solution and optional finings/hops, does one:
After primary fermentation is done at standard ale temps, and beer is racked into the serving cask along with priming solution and optional finings/hops, does one:
- Perform secondary fermentation at cellar temps (52-55ºF) and keep it there for serving; or
- Perform secondary fermentation at standard ale temps (60-68ºF) ...and then drop to cellar temps for serving?