Lightning Talks: Owen Ogletree

Following on the success of previous events, we will have 8 of your fellow attendees get up on stage to deliver five-minute, Ignite-style “Lightning Talks”. With 20 slides each advancing automatically on 15-second intervals, speakers have to be on the top of their game to deliver fun, informative, often hilarious talks. Hear from these attendees about these topics:

Owen Ogletree, Brewtopia
What is Cask Ale?

Transcript

2. Inside & Out Owen Ogletree www.Brewtopia.Info / Atlanta Cask Ale Tasting
3. } Unfiltered – living yeast present } Unpasteurized } Soft, light, natural carbonation } Truly taste all aspects of the beer } Ancient practice
4. } Cask beer is served warm. } Cask beer is cloudy and murky. } Cask beer is served flat. } Bright, carbonated beer can be put into a firkin and served as “cask.” } Cask ale is a “style.” 10.8 US gallon cask is a FIRKIN à
5. } A firkin is like a homebrew bottle. } Live yeast and residual sugar MUST be present with a secondary fermentation in the cask.
6. } Keystone } Shive } Plastic or wood?
7. } Timing is important } Residual or priming sugars
8. } Use whole leaf, plugs or pellets in a fine mesh bag } Other creative ingredients.
9. } “Condition” = amount of carbonation. } Cask beer typically has lower carbonation, but is not flat. } Can prime just like homebrew bottles - using dextrose sugar. } Brewers willing to experiment can also get by without priming if racking takes place just before reaching terminal gravity. } Too much residual sugar = a mess.
10. } Aging at cellar temperature allows for carbonation, smoothing out young character, optimum results from dry-hopping. } Adjust for style, typically based on gravity/strength.
11. } Make sure cask is level, with shive pointed straight to ceiling. } Once in stillage position, do not tilt or slosh cask. } Cask ales can NOT be delivered and served on the same day.
14. } When it takes 3-10 seconds for beer to fob through the soft spile after wiping, it’s usually time for a hard spile. } A hard wooden spile alone will usually vent a cask down to 2-5 PSI in 1-2 days (unless clogged). } Avoid soft spiling right before serving.
15. } Make sure cask is hard-pegged when tapping. } Wipe the keystone. } Be forceful, straight and hold on tight. } Relieve pressure through tap before removing hard spile.
16. } Pour a bit with spile in place to test pressure. } Remove the spile for regular serving! } Don’t tilt the cask to get the last bit.
18. } Never serve above 55 F! } Evaporative cooling } Gel ice blankets } Insulating jacket } Caskerator
19. } “Hand pull” cask ale into the glass } Cask is out of sight } Cask must still be kept cool
20. } Where to place in cool stillage for several days? } When and how to spile? } How to move to serving position without sloshing? } How to train pourers? } How to keep cool during serving?