tag:blogger.com,1999:blog-3999587.post5506808810759705136..comments2024-03-22T16:38:44.587-05:00Comments on Yours for Good Fermentables ™: Pic(k) of the Week: High PrimeUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3999587.post-42820485876691326562014-02-15T16:26:52.283-05:002014-02-15T16:26:52.283-05:00Mike,
Thanks for the comments and the question. I...Mike,<br /><br />Thanks for the comments and the question. I should have expounded on the finings issue. <br /><br />Many (but not all) U.S. breweries/brewpubs producing/serving cask ale do NOT use isinglass finings (although some are experimenting with a silica-based product know commercially as BioFine). In this case, Legend is using cold temperature (38 °F or 3 °C) as its substitute. <br /><brTHOMAS CIZAUSKAShttps://www.blogger.com/profile/16485107199809830204noreply@blogger.comtag:blogger.com,1999:blog-3999587.post-32370513600964168052014-02-15T08:29:06.041-05:002014-02-15T08:29:06.041-05:00I've got no problem with unusual ingredients, ...I've got no problem with unusual ingredients, but from the UK side of the pond, US cask-conditioned ale is, as you say, more about adding wacky ingredients than showcasing what a sublime pleasure an unfiltered, cellar-cool, gently naturally carbonated beer can be. Good on ya!<br /><br />I'm intrigued about the crash-cooling - is that in lieu of using isinglass to clear the yeast out? (I&#@MikeMcGWirralhttp://www.bitly.com/MikeMcGnoreply@blogger.com