Cellaring
Most cask beers are delivered to the pub ready to be prepared for serving. In instances where a freshly casked beer is delivered the cask may have to be cellared for up to a week to let the secondary fermentation finish. It should be noted that cellar temperature is around 10° C plus or minus a couple of degrees, considerably warmer than the sub-zero taste of “cold”. Cask-conditioned beers usually have “finings” added to the cask to help settle the yeast. Finings are most commonly made from a seaweed called Irish moss, which is processed into carrageenan, or Isinglass, which …