My local Pub here in the east of England sells Timothy Taylor on cask and this honestly looks just as good! Good to see this style get some appreciation because people my age (30s) tend not to drink it and it may eventually end up going the way of Pre-Prohibition styles in the U.S.

You have really found your groove as a brewtuber. Always entertaining and informative.

As someone from West Yorkshire, it's great to see your enthusiasm for this style and cask beer in general. I bought my own hand pump last year, my friends drank a whole 'keg' of porter last time they were here! Cheers 🍻

Love the focus on this king of beers, nothing beats a great cask ale. Not living in the UK any more it is probably the thing I miss the most and the reason I started home brewing.

Appreciate all the time and effort you put into this cask system project. Glad the beer turned out so good! Cheers. 🍻

Hi Fellow Apartment Brewer, I live in Southern California and my Homebrewer’s Association did an ESB/Strong Bitter challenge in January. That was the first Beer I made by myself, all grain, in my apartment. And I’m very proud of it as well. I used Maris Otter for the main grain and EKG for the flavoring hops. I bottled and used enough sugar for one and a half atmospheres as well. I took it to Fest this weekend and it was very popular as well as my first recipe, a Black Rye DIPA which was also very popular😁🍻

great video, I love how excited you are about this brew. nothing like a pint from a London pub! cheers my friend

Great video and ESB is my next brew. Just a note, I can't comment too much on Southern England but most Northern England pubs have a sizable number of 'beer engines' serving cask ales. For the cold temperature higher ABV beers there will also be the gassed beers kegs

ESB is one of my favorite styles. I wish more breweries offered it. Great video! Thank you!

Awesome! As a Brit beer drinker and brewer, it's clear that you truly understand Real Ale. I've been brewing Landlord clones for a while and it's a breath of fresh air to see it advocated and articulated so well across the pond. Keep it up!

Hi thanks for making this brew I am from Yorkshire and it looks amazing wish I could create what you do would love your setup 😊

I'm drinking my version of TT Landlord as I watch. I used Maris Otter (as it's what I have in bulk stock) rather than Golden Promise. Absolutely delicious. I will brew it again with GP to see how improved it is. Classic beer. That yeast is wonderful. As you say, British beer is neither warm nor flat. Well done for clearing that up!

Quite interestingly, I was just bottling my new batch of beer and as it so happens, ESB :D Just starting out in this hobby so brewing and fermenting didn't go quite as expected, but the beer is done and now bottle conditioning for two weeks to find out how I succeeded/failed. Thank you for introducing this wonderful hobby for me :)

The knowledge you present and thought that goes into each brew is one of the best I've seen on here. I mentioned on my other channels name about wanting to do open ferments with a maple syrup evaporator tub. Keep up the good work.

I made a Irish Red ale with 1469, it turned out amazing.

As a Yorkshireman and homebrewer, I loved this! Top class effort - looks 100 percent the part and I bet it tastes it as well. Cheers!

Incredible vid as always! Just wanted to add that I believe cask breathers are now acceptable by CAMRA, may want to double check me though. So it would appear you've made two approved real ales for the price of one! :)

Top notch quality content as always mate!

I've been thinking about brewing one, and your reaction at the first sip convinced me, it's a brew to come! Cheers, Steve.

I don’t have room for a hand pump etc, so I generally bottle condition everything. In these English-style Pale Ales I aim for around 2 volumes CO2 and aim for around 4.5-5% abv. The latest is about 3 weeks in the bottle atm. First I’ve made for quite a while and reminded me how much I like it. Definitely my favourite beer style to drink. This one is a tad turbid, and I’m not really sure why. I used WLP002, which is well known for dropping clear. It’s only the 3rd time in 50 batches that I’ve had a brew so stubbornly refuse to clear. Tastes good, just not quite the presentation I’d expected.

Amazing, I’m from Edinburgh, Scotland and I’ve learnt more about cask beer from you than anyone else. Hand pull set up in the garage. Can’t beat it 🍻

>It’s a Monday morning in Montréal. >Steve releases this video, I start watching >I have the day off, I am spending it doing housework >I have an ESB in my fridge >I say: “What the hell, I’ll have a beer.” >I go back to folding laundry and listening to Steve, dreaming of the day I’ll get to have cask beer again

I spent 1 month in Yorkshire 15 years ago. Would only get cask ale. Excellent beer! Cheers to you for making it a homebrew possibility.

I've brewed this beer almost exactly to the recipe. It's excellent and was popular with my friends, so I brewed it a few times more! I highly recommend it!

One of my favorite beers in the world is the Best Bitter from Black Sheep Brewery in North Yorkshire. Too bad I live in Maryland....Been meaning to brew one of these for a while and hopefully this recipe will scratch the itch a bit! Thanks for the video!

Super video again. I really miss cask conditioned real ales.

Went to England back in December and am also in love with cask ales. Timothy Taylor Landlord and Greene King Abbot were my favorites. Luckily a few breweries nearby in Asheville started using beer engines.

I'm sure it feels similar to a nitro pour because. Air is ~ Nitrogen - 78% Oxygen - 21% Argon - 0.94% CO2 - 0.035% When pulled through the beer engine it would be infused with mainly nitrogen in reality. Great video, love the interesting content as always.

I love target, challenger, north down and goldings. Fullers ESB hops. Have made their clone a few times and it's to die for. Have a bitter going now with just targer, challenger and golding. Windsor yeast. We'll see how it goes. Same golden promise but half pound of c20 only. Cheers

I've been looking forward to this one for a while. Can't wait to try it myself!

Great beer and system, would be great to see your medal-winning Irish Stout served on cask!

Looks brilliant - rather envious. Congrats!

English beer is a treasure. Great episode. Glad you used the old 1469, i mentioned it a while back! Maybe something like Challenger or even Target would give you better results for the bittering. Cheers dude!

I have had less British beer than any other style and I think that even though I am an American my French blood biases me against it 😂. This is a really cool project and makes me want to try a real cask ale. Good stuff as always I really appreciate the level of dedication to authenticity.

Hi a big well done, with your Brew, probably needs to stand longer in the keg, I have three hand beer pumps, I just love Timothy Taylor's Landlord Bitter, all grain clone kit, I am not far away from the Brewery, Bradford, west Yorkshire, very enjoyable video 🍺👍

Nice and simple recipe, as it's supposed to be! I'd personally up the Bu:Gu a bit but that's personal preference. Can't wait for you to start to really dive in to the traditional Brittish way, incorporating cane sugar, pitching cool and allow fermentation to free-rise (to a certain point ofc), open ferments etc. It's a deep, deep rabbithole...😂

That pint looks incredibly inviting. Graham Wheeler’s recipe is closer to the Timothy Taylor Landlord beer I have tasted in pubs and brewed myself in the past. The abv is lower at around 4.2%, so it’s not really an ESB, more an ordinary bitter. Nonetheless your brew looked excellent!

Looks delicious brother

Sounds amazing! Thanks for the video!

Looks incredible beer 🍺 i have to try to make this beer 🍺

Always so many ways beer can be brewed served and tweaked...i cant imagine the galon lasted long! Cheers

You live beside a beach and you have a beer engine. Life is good!

Loved this 👏🏻 We’re about to get stuck in to 4-5 cask style brews so it was very informative. Loving the Yorkshire pronunciation…..but can you say Worcestershire? 😉

Another great video. My only complaint is that you keep mentioning England Ireland and Scotland, but what about Wales? 😉 Can't beat a pint of Welsh bitter 🏴󠁧󠁢󠁷󠁬󠁳󠁿🍻

This video actually has me excited for a Guinness XX on cask. It is my understanding that Guinness Draught is a industrial version of ye olde cask ale. Maybe even openfermenting will get that sour twang without too much issue. I'll get some stout books. I hope one will have the right recipe.

I was gonna ask if it was creamy, that’s awesome!!!! 😎👍🏻👍🏻🍺🍺

Excellent video again! I wonder what other beer styles can be served on cask; old German malty styles maybe?

If you don’t mind me asking. How much lallemand did you use to carbonate your remainder 4 gallon keg? Thank you!

I love a pint of bitter but sold my beer engine recently as just couldn’t find a decent way to fit it to my kegerator and it has 6 taps anyways

Wonderful content! Would you consider brewing a modern style (such as a NEIPA or any fruit-forward beer) with the Timothy Taylor strain?

Since Nitro is the lazy man's approximation to cask, so I hear.. how do you think this recipe will do on Nitro? Great video!

I"m guessing you're using a Tilt hydrometer...? If so, how do you get the nice graphs of the falling gravity vs ABV? I've been looking all over my iPhone Tilt app...and I don't see a way to have it plot and present a graph? Thank you in advance, CC

I see cask in a KZfaq video, I click.

No need for the extra cask conditioning yeast, the 1469 will still be able to do the job 😅

I'm curious how you attenuated down to 1.010. Was that calculated or was that simply what you ended up with? My calcs show 1.017 with a fairly similar malt bill. Cheers!

I’ve been waiting on this since the setup video! Question: do you still use the APEC RO water system? Or is there another you would recommend?

Whats your thoughts on choosing to cold crash and decant your starter? 1 liter seems like no big deal but I hear guys say any bigger and your changing the ingredients of your brew. I assume you just use dme? I have cold crashed and decanted all of the 3 starters I've ever made with no problems. I guess I'm asking how big of a starter till it changes the grain bill of your brew?

0:12 Interesting, the Brulosophy Show just had a video describing he had issues with an English IPA. Are english pales and ipas a difficult style ?

Great Video, brewing this shortly, picked up all the ingredient's today. Question....Grain bill is almost 9 lbs but adding 8 gallons right from the start? No sparge water ? I have the Anvil foundry and for almost 9 lbs it recommends 5.7 gall strike water and 1 gall sparge water? Is this what your clawhammer at 240 calls for ? Any thoughts would be appreciated. I also have a beer engine, from pint365. Also....once beer is in my corny keg should i add any co2 pressure? I picked up the dextrose and cask yeast as well. Thanks

Just for clarity 152 F is more like 67 C...

Ugh, Stevie! "Cheeky bastard" is so rude, because it could be called, for example, "Crazy Tommy"?😄

I brewed an ESB a couple years ago. Decided to use the (supposedly) legendary Burton on Trent water profile. Ruined the beer. Undrinkable. Dumped it. Tasted like chemicals. If I ever make another will just use a basic hoppy beer water profile. Lesson learned. 🙄

Yorkshire. Rhymes with "ire." A place in England. Yorksheer. Rhymes with "ear." Not a thing I've heard of. This could stand a little research, you are after, all, brewing in the English tradition (But what do I know, I'm a Canadian.) Try "Yorkshrrr" Leaving vowels out is a fine English tradition.

Hi Fellow Apartment Brewer, I live in Southern California and my Homebrewer’s Association did an ESB/Strong Bitter challenge in January. That was the first Beer I made by myself, all grain, in my apartment. And I’m very proud of it as well. I used Maris Otter for the main grain and EKG for the flavoring hops. I bottled and used enough sugar for one and a half atmospheres as well. I took it to Fest this weekend and it was very popular as well as my first recipe, a Black Rye DIPA which was also very popular😁🍻