How to tap a cask

  1. Place the stillage (wooden cradle) on a level surface where it cannot be disturbed, with the lower end at the front. 
  2. Make sure that the cask is not set up close to any direct heat or in a cold place, the perfect temperature for a cask of beer is 12C (55F) 
  3. Place the cask on the stillage with the tap end on the lower edge, with the tap hole at the bottom. Optionally leave to stand for a few minutes, it’s lightly carbonated and as with a shaken a soda can, it’s best to allow it to settle before opening. 
  4. Knock the hard spile (peg) into the large plastic disc on the curved side of cask, drape a cloth or paper towel over the spile before knocking it in to catch any ale spraying out. 
  5. Knock the tap in firmly through the bung in the flat end, attach the downspout with the washer. For bright ale skip to step 9. 
  6. Leave to settle for up to 24 hours. 
  7. Remove the spile; draw off ¼ pint to clear the tap of any sediment & throw away. 
  8. Draw off another ¼ pint to check for clarity and taste, repeat if required. 
  9. The beer is now ready for drinking, replace the hard spile with the soft spile while drawing off beer. 
  10. When finished, please return the cask with the tap kit still inserted and with the spout and washer in place, knock the hard spile halfway in to prevent leaks and return to Palmers Wine Store.

 

 

 

 

Cheers!

 

P.S Please remember: Do not disturb or move the cask once it has been tapped.

 


Back to draught ale