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I haven't used priming sugar for a few years now (having also read this book), but I always cask my beers rather than bottle. I transfer from the primary fermenter after one week, and I always end up with sufficient carbonation. This is probably because the yeast that is still in suspension and clearing down within the cask, is enough to produce the ...


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The bottom line is that while this is by some considered the purest form of brewing, and good beer is attainable without adding finings or priming sugar, is it worth the additional effort and uncertainty? There is certainly truth in not needing to prime some kinds of ales. Cask conditioned ale is often not primed, but simply transferred to the cask before ...



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