General Considerations

  • Beer should be fined at the lowest temperature it is likely to reach so that the fining action occurs with the temperature ‘on the rise’.
  • Stocks should be held at a suitable level so that early conditioning and finings action can be checked.
  • Casks held for more than 7 days may need venting, otherwise excessive condition may result.
  • When beer is fined at rack care must be taken to ensure the beer does not form a chill haze on subsequent storage.

Range of Values

  • Beers should be maintained at 12° – 14° C (54° – 57° F) both before and after fining.
  • Storage temperatures above about 19° C (66° F) lead to too vigorous secondary fermentation and high pressure inside the cask.

Operational Protocols

  • Where fermentation vessels are attemperated using well-water the racking temperature is unlikely to be below 14° C (58° F).
  • In-line chillers are useful for cooling beer during transfer to the racking tank.
  • Draughts in beer stores should be avoided. The use of curtains to shield areas at ambient temperature will help.
  • Preloaded delivery vehicles should be protected from extremes of temperature.

Measurement Protocols

  • Air temperatures should be measured at several points in the stores using maximum/minimum thermometers.
  • Beer temperatures in unattemperated stores should be logged daily at fining. On the basis of these results it may be necessary to apply emergency heating or to adjust stock levels or racking temperatures