Hey guys,
I'm working on a few brews for my wedding next summer, one of which will be a berliner weisse. I'd would like to cask it but I'm not confident that a secondary fermentation in a cask, with a beer that's only 3.2% abv, will have enough sugars to carb it to anywhere near what it should be.
Perhaps I should just let it ferment to completion and naturally carb it? I'm not really concerned with adhering to CAMRA guidlines, I just want to serve it from my cask and not have to bother with CO2.
Thoughts?
I'm working on a few brews for my wedding next summer, one of which will be a berliner weisse. I'd would like to cask it but I'm not confident that a secondary fermentation in a cask, with a beer that's only 3.2% abv, will have enough sugars to carb it to anywhere near what it should be.
Perhaps I should just let it ferment to completion and naturally carb it? I'm not really concerned with adhering to CAMRA guidlines, I just want to serve it from my cask and not have to bother with CO2.
Thoughts?