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Ale spile

ale spile

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Ale Spile Video

2014 02 03 - Putting spiles into the casks at Battersea Beer Festival 2014

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If the beer is fermenting and producing C02 gas, venting is necessary to prevent excess condition developing which otherwise would cause dispense and safety problems.

If the beer is dead or quiet because no fermentation is taking place, it does not require venting, but needs the spile hole to be resealed, so that some C02 gas condition can be allowed to develop in the beer.

Only by daily checking of the beer and adjusting the spiles according to the condition will the Licensee be able to bring this type of beer into the ideal state for dispensing to his customers Spiles or pegs are normally supplied by the brewery or depot delivering the cask conditioned beers and are available on request from draymen.

The types vary according to the area and the supply position, but they are all made from wood and should be kept clean and dry, preferably in a plastic bag.

Dampness will usually cause them to go mouldy in cellar conditions, and this can be harmful to the beer when inserted into a cask.

There are two basic spiling systems in use which are broadly described on the next page, but for detailed advice on the system used in any particular area, the brewery representative should be consulted.

If a cask is to be left for more than a day hard pegged, checks should be made daily that pressure is not built up in excess of what is required.

Please enter your comment! Please enter your name here. A spile is a small wooden or metal peg used to control the flow of air into, and carbon dioxide out of, a cask of ale.

Spiles can also be used to broach water from trees. Cask ale is dispensed without the addition of externally supplied gas. It is not served "flat" with no bubbles at all, though, is a misconception.

Properly conditioned cask ale will have enough dissolved carbon dioxide to produce bubbles of carbon dioxide.

In fact, the yeast can produce more carbon dioxide than is required, and it is for this reason that the cask is vented through the hole in the shive.

When it is first delivered to the place where beer will be poured from it or where it will be connected to the beer engine , the cask is sealed.

It has a keystone where the tap will be driven in and a shive through which it was it was filled. Once it has been laid down in the location where the beer is going to be dispensed from it, a venting punch is used to pierce the shive, which is either partially pre-drilled or has a hardwood tutt sealing the completely drilled hole.

This breaks the seal, and the tap can then be driven into the keystone — if it is hammered in when there is still a high internal pressure, it can be blown out again, with embarrassing consequences.

To allow the loss of excess gas, soft spiles, made of open-grained softwood , bamboo , or harder wood with cuts in, are used.

Once the cellarman judges this process to be complete, a hard spile is inserted which does not allow any more gas out. These are made of harder wood usually still technically "softwood", but denser and more solid than soft spiles.

This aspect of keg design means that all the beer in the keg is dispensed, which therefore requires that the beer be processed by filtration, fining or centrifuging, or some combination of these, to prevent sediment formation.

Lastly, kegs have straight sides unlike the traditional barrel or cask shape. By the early s most beer in Britain was keg beer, filtered , pasteurised and artificially carbonated , and most British brewers used carbon dioxide for dispensing keg beers.

This led to beers containing more dissolved gas in the glass than the traditional ale and to a consumer demand for a return to these ales.

By contrast, in Ireland, where stout was dominant, the use of a mixture of carbon dioxide and nitrogen for dispensing prevented the beer from becoming over-carbonated.

Rare examples of natural beers could still be found in the farmhouse beers of Northern Europe and the maize beers of South America for example, in essence the last great stronghold of natural beer was about to be wiped out.

The campaign was extremely successful and real ale is now almost universally available and sought after in British pubs.

Many smaller breweries were founded or revived to meet this demand, competing successfully with large conglomerates which had promoted the move towards keg products.

Real ale is the name coined by the Campaign for Real Ale CAMRA in for a type of beer defined as "beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide ".

If the beer is unfiltered, unpasteurised and still active on the yeast, it is a real ale; it is irrelevant whether the container is a cask or a bottle.

Cask ale usually has finings added which drag the yeast to the bottom; when the finings have cleared the beer it is said to have "dropped bright" and the beer will look clear rather than cloudy.

However, if a beer has been filtered, or has been cleared of yeast by using finings, and then "racked"—transferred to another container—this is "bright" or re-racked beer.

Bright beer is essentially unfiltered beer that has been cleared of yeast and placed in a different container.

As such, it cannot continue to ferment and keep its condition. The expression "bright beer" is commonly used, particularly by older established breweries, for any filtered and pasteurised beer.

However, the expression "re-racked beer" should be reserved for beer which has been racked off decanted from a cask of cask-conditioned beer immediately before delivery to the venue where it will be served.

It is often regarded as "real ale" because it does still contain some residual yeast, albeit a very small amount, and is otherwise handled exactly as is real ale.

Because there is only a very small amount of yeast, there is very little secondary fermentation, and re-racked beer has a very short shelf life of two or three days.

The fundamental distinction between cask and other ales is that the yeast is still present and living in the container from which the cask ale is served, although it will have settled to the bottom and is usually not poured into the glass.

Because the yeast is still alive, a slow process of fermentation continues in the cask or bottle on the way to the consumer, allowing the beer to retain its freshness.

Common dispensing methods are the handpump , or "by gravity " direct from the cask. Electric pumps are occasionally seen, especially in the Midlands and Scotland.

When a cask has been tapped, the beer starts to come into contact with oxygen—and a beer in contact with oxygen has a limited life.

A cask breather allows a small amount of CO 2 to replace the oxygen in the cask. The use of cask breathers was at first considered "extraneous carbon dioxide", so CAMRA did not endorse this method.

Broadly speaking, cask ale brewing starts the same as that of keg beer. The same brew run could be used to make cask, keg, and bottled beer.

The difference is what happens after the primary fermentation is finished and the beer has been left to condition.

Extra hops and priming sugar may also be added. The cask is sealed and sent off to the pub. In this state it is like a bottle-conditioned beer and, like bottle-conditioned beers, the beer will continue to develop for a certain period of time.

Also like bottle-conditioned beers, the length of time the beer can last in the cask will depend on the nature of the beer itself:

Cask ale in pubs is usually served with a beer engine or handpump , which is used to siphon the beer from the cellar.

The beer engine is a 0. When a cask is first tapped into the beer engine, or after the lines have been washed through, the pump needs to be pulled several times to clear the lines of air or water.

The line will continue to hold beer, which will tend to go stale overnight, so the first beer of the day pulled through will be thrown away.

Most pubs will pull through at least a pint of beer on each beer engine before they open, while others will wait for the first order of beer on that pump.

Experienced bar staff will serve a pint with long, smooth, slow pulls of the pump handle, plus a short final pull to make sure the glass is full.

A small flip tap and a short spout is the standard neck for dispensing cask ale. Some drinkers disapprove of swan-necks, believing that flavour is reduced.

When the sparkler is tight, the beer is severely agitated resulting in a creamy head; it is softer and creamier with less bitterness. It is also considered proper to dispense beer directly from the cask, as in pubs which have a tap room rather than a cellar.

Gravity dispense is often used in beer festivals as well. Some pubs disguise keg beer by having an imitation pump handle on the bar. If the bar staff have merely turned on a tap, or are just resting their hand on a very small handle with no pump action, then this is a keg beer.

Exceptions are some pubs in the north and occasionally elsewhere which use electric pumps or the pubs in Scotland that use traditional air-pressure founts [7] on cask ale.

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The types vary according to the area and the supply position, but they are all made from wood and should be kept clean and dry, preferably in a plastic bag.

Dampness will usually cause them to go mouldy in cellar conditions, and this can be harmful to the beer when inserted into a cask.

There are two basic spiling systems in use which are broadly described on the next page, but for detailed advice on the system used in any particular area, the brewery representative should be consulted.

If a cask is to be left for more than a day hard pegged, checks should be made daily that pressure is not built up in excess of what is required.

Please enter your comment! Please enter your name here. You have entered an incorrect email address! Beer line cleaning using a gas pump — Check list.

How to clean keg beer lines. The technique used in the movie would only work in early spring or late winter, when the watery sap runs high in the trees.

The taps that are placed in maple trees are placed into drilled holes and the resultant fluid is sap, not water. Properly served, there should be no significant quantities of this yeast present in the beer as it is drunk.

During the conditioning process, finings help to gather the yeast into clumps " flocculation " which sink into the belly of the cask below the tap.

Only if the cask is shaken, tilted too far, or served too early will the yeast find its way into the glass. Stronger beers will last longer, mostly because the increased alcohol content serves as a preservative.

Nevertheless, they may be a little flat by the end of their life.. From Wikipedia, the free encyclopedia. For the riverbank erosion prevention technique, see spiling.

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources.

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