CASK Berliner Weisse?

[dave_0613]

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?

 

[benbradford]

Serve from cask? Are we talking wooden barrel?

 

[Cellarbrau]

British brewers add priming sugar to thier casks too. Don't worry. CAMRA isn't going to bust your wedding for using a little sugar.

 

[dave_0613]

Ben - It's a Golden Gate keg.

Cellarbrau - I thought that might be the best option. Thanks.

 

[benbradford]

okay, cool...

i have keg conditioned a couple of times using sugar and it is pretty darn easy to get your calculations for sugar quantities using beersmith...

I think it might be more cool however to check into pressurized fermentation and get a spunding valve for your secondary fermentation and see how far the natural off gassing will get you...

 

[dave_0613]

For sure. I use beersmith for just about everything.

Cool idea about the spunding valve, I hadn't heard of those before. Definitely better than shives and spiles imo.