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Johnny
Site Admin
Joined: 02 Apr 2005
Posts: 3556
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 Posted: Thu Feb 18, 2010 8:09 pm Post subject: Cask breather |
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Cask breather
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. The stronger the beer the longer it will survive, but for most ales with an ABV in the low 4% region, three days is typical. If the pub doesn't have a high turnover, or if a beer is not popular, such as dark milds, three days will not be enough to sell all the beer in the cask. A cask breather allows a small amount of CO2 to replace the oxygen in the cask. Not enough CO2 to enter the beer or push it up to the bar—that's "top pressure"—but just enough "blanket pressure" to keep the beer fresh tasting for longer. Just long enough, in fact, for the landlord to sell all the beer in the cask.
The use of cask breathers is considered "extraneous carbon dioxide", so CAMRA does not endorse this method. |
Someone on another forum found this excerpt from wikipedia to explain why certain pubs are not recognised by CAMRA as they use cask breathers.
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Richard P.
Single Maltster
Joined: 17 May 2005
Posts: 241
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| Posted: Wed Feb 24, 2010 12:28 pm Post subject: |
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| I've read about this before and CAMRAs stance, it seems very little to get upset over when it means they can sell real ale, hopefully to the end of the barrel. |
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Alex 56
Superior Blend
Joined: 21 Oct 2006
Posts: 56
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| Posted: Mon Mar 01, 2010 10:37 pm Post subject: |
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| In home brew you use a device similar when using the plastic barrels. I don;t see anything wrong with this as none of this enters the beer. |
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Richard P.
Single Maltster
Joined: 17 May 2005
Posts: 241
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| Posted: Wed Mar 03, 2010 9:00 am Post subject: |
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Yes I remember the little Co2 device at the top to add a bit of pressure. For years I had the little canisters kicking around my garage  |
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