Reddit reviews Cellarmanship
We found 5 Reddit comments about Cellarmanship. Here are the top ones, ranked by their Reddit score.
Used Book in Good Condition
Reddit reviews CellarmanshipWe found 5 Reddit comments about Cellarmanship. Here are the top ones, ranked by their Reddit score.
This is actually something I've noticed about drinking. (I'm more of a beer guy myself, but I enjoy scotch.)
One thing that we Americans tend to neglect (I only know about this nationality for sure) is cellarmanship. (Here's a book on the topic.)
Basically the storage and serving of alcohol has a huge impact on its flavor. In my region, for example, we don't have cellars and serving even a red wine at room temperature would be considered a faux pas. Yet, somehow, this is a myth that has perpetuated itself.
It's a popular myth about British (in particular) and European (in general) beer that they serve it at "room" temperature. First: no. Second, it tends to be served at ambient cellar temperatures. Again, that's around 50F-60F.
In my house there is no cellar and serving (pretty much any drink) at the 74F I keep my house is just nasty. It'd be like drinking spit.
Now, the only guides for scotch that I found state "room temperature" but there seems to be a difference of opinion. Some add the qualifier: "of the country of origin of the drink." Now, what that says to me is again: cellar temperature.
But what do I know...
>When I was first learning to brew I really struggled to find decent comprehensive instruction material and advice on how to use casks to condition and serve my beer. This became more important as we made our move towards commercial brewing. At the time, there was a lack of information on how to go about it … even on YouTube!
When did you start to move towards commercial brewing? Because there have been books out now for a while. There is a super-comprehensive one entitled Cellarmanship.
https://www.amazon.ca/Cellarmanship-Patrick-ONeill/dp/1852492783
I found the MBAA Practical Handbooks (Vol 1-3) to be essential for brewing processes and ingredients: https://my.mbaa.com/ItemDetail?iProductCode=519KIT
Edit to add: Vol 3 is probably the least essential of the MBAA books, but you might as well as buy the set!
The BA books on the raw materials (Water, Hops, Yeast, Malt) are great reads, but I found the MBAA books to be more than enough to cover the syllabus (I had read the BA books before, but preferred the MBAA books for reviewing, since it's laid out in a Q&A format)
John Palmer's How to Brew website is also great for a quick reference:
http://www.howtobrew.com/
The Cellarmanship book is boring as hell, but you can definitely expect some cask service questions on the exam -- and I'd say that 95% of the beer professionals in the US probably don't deal with cask on a regular basis, so it's a must-read: https://www.amazon.com/Cellarmanship-Patrick-ONeill/dp/1852492783
I basically carried out a printed and bound copy of the 2015 BJCP guidelines and the MBAA books with me everywhere for about 8 months. Good luck!
Top of the cylinder goes to the swan neck via a john guest connector. The beer line connects to the bottom of the cylinder normaly via a fairly large steel barb.
If you have an extra two connections that have connector at the bottom of the frame this means you have a water-jacketed cylinder. You can cycle coolant through these if you want but no real need.
This book is well worth it, if you get a chance to pick it up : http://www.amazon.com/Cellarmanship-Patrick-ONeill/dp/1852492783
edit: crude diagram http://imgur.com/HyxthfO