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Anybody Filled a Firkin before?


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#1 Darterboy

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Posted 01 October 2019 - 09:26 AM

I've been asked to fill a firkin for a local festival's Cask Garden in early November. Brewed 11 gallons this weekend (1917 Kidd Porter). My plan is to ferment it out, then add it to the firkin along with some gelatin and enough corn sugar to provide 1 volume of CO2, bung it up and call it good. Any tips or tricks would be much appreciated.


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#2 realbeerguy

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Posted 01 October 2019 - 11:53 AM

I do my Dark Mild in a Pin (5gal Firkin).  Ferment, let settle, transfer, add honey.  If possible, get to location a day or 2 before for it to settle.  If, not, no sweat since you are doing a porter.  I would not add the gelatin in the firkin


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#3 Darterboy

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Posted 01 October 2019 - 06:49 PM

I do my Dark Mild in a Pin (5gal Firkin).  Ferment, let settle, transfer, add honey.  If possible, get to location a day or 2 before for it to settle.  If, not, no sweat since you are doing a porter.  I would not add the gelatin in the firkin

 

Is it not common to add finings to a cask? How long should I plan for conditioning? Room temp like bottles, I assume?


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#4 neddles

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Posted 02 October 2019 - 04:49 AM

I've used gelatin when racking to a pin. No problems.

Your plan looks good. Give it 10+/- days at room temp. Bring it to the location early like RBG said.


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#5 Genesee Ted

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Posted 03 October 2019 - 01:29 PM

Yeah finings are definitely common in cask conditioned ales. Gelatin isn’t often used commercially but it will work just fine (heh). It’s really as simple as described in the OP. Depending on how warm it is, you might want an ice blanket or something to keep it reasonably cool


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