Hi Guys,
I've been reading Garret Oliver's "The Brewmaster's Table" over my holidays and he recalls, quite romantically, his first experiences with real ale in England after he finished college. Anyway, I also read an older book by David Line that talks about cask conditioning and I was wondering: If I were to brew an English bitter and then rack, dry hop and prime it in a cube, would the cube withstand the pressure of light british carbonation so that I could then gravity pour it straight from the cube tap (I know that over time oxidization would be an issue, but only if lasts that long )
Opinions?
Jono.
I've been reading Garret Oliver's "The Brewmaster's Table" over my holidays and he recalls, quite romantically, his first experiences with real ale in England after he finished college. Anyway, I also read an older book by David Line that talks about cask conditioning and I was wondering: If I were to brew an English bitter and then rack, dry hop and prime it in a cube, would the cube withstand the pressure of light british carbonation so that I could then gravity pour it straight from the cube tap (I know that over time oxidization would be an issue, but only if lasts that long )
Opinions?
Jono.