TIMOTHY TAYLOR’S TIPS
FOR KEEPING THE FINEST BEER
| 1 | All casks should be stored at a temperature between 52°F and 56°F. |
| 2 | They should be Stillaged on delivery. If some casks have to be left on the floor through shortage of space, they must be rolled around the cellar floor prior to Stillaging. |
| 3 | Once stillaged, the Beer should be Tapped & Vented Immediately. If there are not enough taps to do this, then still vent the casks. |
| 4 | Please scrub the Shives & Keystones before broaching the cask. The casks are left unpegged for 24 hours to let the beer "work". |
| 5 | After 24 hours, the tops of the casks are cleaned and a Soft Peg (Spile) inserted. |
| 6 | After a further 24 hours (2 days after stillaging), the beer is checked for clarity and flavour. If the beer is clear, a hard peg can be placed in "fingertight'. Please do not hammer in the spile. |
| 7 | The beer is now ready to serve. Simply take out the hard spile, connect to the lines, and pull through. Replace the spile at the end of the session. |
| 8 | If the beer is seen to be continuing to "work" in the cellar, then ease the spile and release the pressure. |
ALL UTENSILS SHOULD BE KEPT SCRUPULOUSLY CLEAN.
BEER LINES & PUMPS SHOULD BE CLEANED
TWICE WEEKLY:-
ONCE BEFORE AND ONCE AFTER WEEKENDS.