Cask Cleaning Monday is in full swing.
Arguably one of the most important processes at our brewery, if the cask isn’t clean when the beer goes in, it doesn’t matter how good the beer was, it’ll turn rapidly.
We start by removing all the cask furniture, shives, keystones, labels; then pressure wash inside and out. Next we scrub the outside clean with a caustic solution before giving it a blast with the pressure washer to remove the caustic.
The cask is then moved to the cask washer where the interior is blasted with hot caustic to break down any biological matter such as yeast, dried on beer and the bacteria than can grow in these environments once outside of a temperature controlled cellar.
The cask moves onto being rinsed inside with cold water to remove any traces of caustic and biological debris.
The last washing process involves the interior of the cask being washed with an acid to sanitize it before it is sealed for storage. This prevents anything else getting into the cask.
Depending how long goes by between cleaning and filling the cask determines how much cleaning will need to be done again before racking.
So there you go, another insight into the steps we Dwarfs take to bring you consistently epic ales.