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Cask Conditioning - Pin vs. Firkin

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  • Cask Conditioning - Pin vs. Firkin

    Hey all!

    I'm a bit rusty in the cask priming department. I'm more familiar with pins, but my current work has some firkin sized casks.

    Pin conditioning:
    I'm familiar with priming with fresh wort when close to terminal gravity, and also with dextrose once at terminal gravity. More familiar with the fresh wort avenue though.

    Firkin conditioning
    I'm thinking of going the route of dextrose, but I am not sure how to scale up to firkin from pin. Two friends suggested around the 2 1/2 oz. /90-100 g for priming a pin-sized cask with dextrose. I'm thinking of going 1.5 times that rate to avoid excessive carbonation for my firkin-sized cask. The beer that I am working with has already hit terminal gravity. It is a lager, and I plan to dry-hop it, condition at ambient room temp for a week and then throw in the fridge for a couple of weeks. Maybe not "throw", but gently place in. Haha.

    Does anyone have some tips or pointers on this?

  • #2
    I normally do 5 oz of corn sugar in a TG beer going into a firkin.

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    • #3
      Cask Conditioning

      Thanks for the response, Andrew! I ended up going with 120 g of dextrose, so we will see how that goes.

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