This question makes me want to try brewing raw ales because the method certainly saves time and really addresses one of those nagging questions to young brewers who don’t think outside of
In Britain, beer is still frequently served at cellar temperatures and lightly carbonated with live yeast from casks. A British brewer who has been making these beers professionally for years shares tips to brew cask ale to your brewery.
I jumped into this hobby brewing 10-gallon (38-L) batches. This was mostly out of necessity as a friend and I went in on it together and we didn’t see the point of