Cask Tips
Proper storage and handling of cask products are essential, as secondary fermentation continues in the cellar and directly affects quality, clarity, and flavour.
This page offers a practical guide to caring for cask in your cellar, so you can serve the perfect pint every time.
Temperature
Check your cellar's temperature daily- it should be between 11°C & 13°C to maintain quality, prevent excessive fobbing, and ensure proper conditioning.
Maintain adequate ventilation to prevent build-up of gas and mould growth. Ventilate for 10 minutes daily
Ensure your APC cooler is switched on, topped up and dust free.
Hygiene
Keep your cellar clean and tidy at all times.
Ensure fans and coolers are dust free.
Clean your lines at least every 7 days - find out more here.
Stock Management
Use oldest stock first. Always sell prior to
‘best before’ date. Sell within 5 days of venting.
Always store cask between 11º – 13ºc.
Roll cask barrels around cellar before being stillaged
Quality Check
Check the beer in the cellar in advance of
connection for sale.
Check every cask using the CATT test before connecting to lines:
Clarity
Aroma
Taste
Temperature
Traditional Serve Type
Venting on traditional stillage
- Vent 2-4 hours after stillaging
- Ease / check spiles every 6-8 hours
- Condition cask for 3 days minimum
- Always use a clean tap
- Tap 24 hours after venting or 24 hours before sale
- Sell within 5 days of venting
Connecting using traditional stillage
Flush lines
Open vent tap
Connect aspirator valve (where fitted)
Connect line to syphon and turn on
Sample beer (CATT test)
Closing with traditional stillage
Once connected, check beer is flowing through cask pump on bar.
Vertical Serve
Venting on vertical stillage
- Vent 2-4 hours after stillaging
- Open vent tap every 6-8 hours until no more gas escapes
- Condition cask for 3 days minimum
- Sell within 5 days of venting
Connecting using vertical stillage
Flush lines
Open vent tap
Connect aspirator valve (where fitted)
Connect line to syphon and turn on
Sample beer (CATT test)
Closing with vertical stillage
Close vent on tap if aspirator not fitted
Close tap on syphon rod if fitted
Vertical Serve
Pull through to bar
Once connected, check beer is flowing through cask pump on bar.
Always use a clean glass - dirty glassware effects the final taste.
Quality check
Check the beer once on the bar.
Check every cask using the CATT test before serving to customers:
Clarity
Aroma
Taste
Temperature
