Sam's current setup Granted, this has been addressed/mentioned previously. However, the illustration is seemingly important per stillage appreciation/extinction (i.e. the technical aspects surrounding a Widge are overriding) + Sam is pushing forward with an initiative to refurbish cask engines: a program to address idleness, corroded lines, ineffective usage…one that will hopefully kickstart & reinstitute live/active ale (Post 1 of 2) -
More history to be said on this particular engine, as Evan initially got this through Sam (i.e. Sam -> Evan -> Dan); was able to briefly catch up with him, since the Seed tapping in AC last month, and - as usual - he is an extremely hospitable, generous, accommodating… Bonn Place Pennsylvania, USA 1xActive Beer Engine (Angram) Cask-conditioned (Cellar Stillage/Insulated Lines) Cask Tapped: January 10, 2024 Visit: January 12, 2024 English-Style Dark Mild: Nemo (GABF Medalist) ABV: 3.8% Aspirator: Yes Immersed: Yes Sparkler On Willi Becher Sparkler Off (Requested) Imperial Pint (Requested) Half Pint (Requested) Sidenote - The 2024 tapping on ‘Especially Special’ will likely be pushed out a week upon request (around the 24th). Unfortunately, there is only one firkin this year vs. two in 2023
“Handcrafted..naturally carbonated..cellar aged..hand pulled..REAL ALE..Cheers” - Gary Cresswell Airline – The Pub Maine, USA 4xActive Beer Engines (Angram) Cask-conditioned (Cellar Stillage) Cask Tapped: < Week Visit: January 18, 2024 Irish Red Ale: Red Ale ABV: 4.7% Aspirator: No Immersed: Yes Sparkler: On (Proper) Sparkler: Off (Proper) Oatmeal Stout (Dark British Beer): Oatmeal Stout via Ceramic ABV: 5.3% Aspirator: No Immersed: Yes Sparkler: On (Proper) Bavaria Dark Beer: Coastal Bock ABV: 5.7% Aspirator: No Immersed: Yes Sparkler: On (Half) ...hope to see Cresswell at NERAX this year
Backbeat Massachusetts, USA 6xActive Beer Engines (Angram) Cask-conditioned (Widge/Firkin) Cask Tapped: > Week Visit: January 19, 2024 Old Ale: Cheeky Winston ABV: 5.6% Aspirator: Yes Immersed: Yes Sparkler: No Proper Pint Session Bitter: Below the Norm ABV: 4.4% Aspirator: Yes Immersed: Yes Sparkler: No Proper Pint Proper Pint/Tankard
Held up fairly well, considering the constraints. Albeit, not consumed in totality… Venue: Unknown Location: Unknown Brewery: Stampede Extended Cask to Growler Conditioning This is a direct piston dispense: This is not a “firkin to crowler” dispense Cask Tapped(s): January 3, 2024 Fill Date: January 4, 2024 English-Style Pale Mild: Light Ale Consumption Date: January 5, 2024 ABV: 4% Aspirator: Yes Immersed: Yes Sparkler: On English Brown Ale: Brown Ale Consumption Date: January 6, 2024 ABV: 4% Aspirator: Yes Immersed: Yes Sparkler: On American Porter: Dark Ale Consumption Date: January 12, 2024 ABV: 6% Aspirator: Yes Immersed: Yes Sparkler: On …Evan is open to renting this out: Makeshift Caskerator -
Cool! Please check back and let us know how this works out. I always thought that a club membership for home brewers would be a neat idea. Basically crowed funding for equipment, a few knowledgeable people on site, and setups for brewing various sized batches. It probably could only work if someone had access to rent-free space. As an off shoot, the club could open up for one-off brewing sessions for wedding parties and the like. The wedding party brews the beer for the reception. This might be in my retirement plans, as we have the space. We just need the time. The downside would be having to make new friends. Well, any friends actually. Ha!
I forgot the name of the company, but a business in southern Ontario (either Windsor or Chatham?) offered an on-premise brewing facility for amateur brewers. Brew and package the beer and take it home. I'm not sure of the legal ins-and-outs but the requirements in the US would likely pose an obstacle.
Thanks. I’ll look into that. And yeah, I forgot about pesky laws. I know there are wineries that do something like my suggestion. And wine laws differ from beer laws, because wine alcohol is different from beer alcohol .
There was a place called "Hopsters" here in MA that did something like this. I think the concept is cool and could work, but they did end up closing.
They're typically referred to as Brewed on Premise (BOP) businesses. A Behind the Scenes Look at a Brew On Premise As for laws, here's what the TTB notes on the Federal level. (click on) B1: What are the guidelines regarding brew-on-premises (“brew your own” facilities)?
Great information. While the laws will probably change before I get there, this is a good basis for understanding what to expect. Thanks
Went to Brothers Kershner (Skippack, PA) tonight for their Dark Beer event. They had casks of their Dark Mild and Imperial Stout. Gravity pours.
Yards Brewing (Philadelphia, PA) is celebrating their 30th year with different monthly Firkins this year. From social media:
Cryo/Lupulin Nelson/Citra Pale Ale on my caskerator set up. The beer is a 4% pale w/simple bill of Rahr pale and a little torrified wheat - hopped w/Nelson throughout the brewing process w/an oz if Citra cryo in the whirlpool and dry hopped w/an oz of Nelson cryo in the cask. Fermented w/Chico. Conditioned for 10 days after racking to the pin and vented for ~12 hrs w/a soft spile. Didn’t use any clarifiers - and I’m getting just a little haze. Flavor/mouthfeel is amazing - creamy lemon/lime/grapefruit - the typical white wine character is there but a little muted w/the first pour. I expect that will change. It’s on a breather but I don’t expect to last more than 4-5 days - usually consume in a single night/group pour - going to do a kinda open house thing this time over the weekend. Cheers all
Sad news for cask in NYC, the Grand Delancey is closing (but looking for a new home): https://www.instagram.com/p/C3BWrwlykPS/?utm_source=ig_web_copy_link
