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Custom fit real ale engines

Custom made real ale pump installed at Cheriton Road sports ground in Folkstone. Extra thick wooden plinths to allow extra space from the bar top to the first shelf. These are useful in a bar area where the back bar area is mad from stainless steel and can't be altered to accommodate the beer taps.

Guide for setting up real ale

A basic guide for setting up real ale in pub cellars using standard cask taps, this guide is no good for upright syphon rods.

1. Racking -When possible casks must be stillaged level upon delivery and secured to prevent any movement. This will allow the sediment to settle to the bottom of the cask. Do not settle the casks tilting forwards, this can cause the sediment to settle close to the neck of the cask tap that will come out in the product during dispense.

2. Venting - The cask should be vented on the day that the beer is delivered, ideally after a few hours allowing time for beer to settle and cool. To vent - make sure that shive and venting hole are both clean, next knock a hole through the shive into the cask with either a hard peg or a venting tool. Once the cask has vented replace loosly with a soft wooden peg. Keep the soft peg in place until the fermentation/bubbling has stopped, then replace with a hard peg until you are ready for sale.

If there are any signs that pressure is building up behind the hard peg a little more time with a soft peg will be required!

How to settle cask beer
Make sure that wooden pegs are only used once and destroyed to prevent bacteria getting into the beer.

3. Tapping the cask - Make sure that the keystone is clean and the cask tap is sterile. Remove the hard peg and with the cask tap partially open knock through the keystone with a wooden mallet. Allow time for the cask to settle again then sample to beer from the cask tap into a glass to inspect the clarity/quality.
If the clarity, taste and smell are all ok the cask is now ready for you to connect and serve.

Beer Dispense

Morepour specialise in draught beer installation, maintenance and supply of related equipment.

Our fully trained technicians provide technical service 365 days a year.

We provide cover around London and the South East

visit our main website at for more details about us.

Gas Pressure for Draught beer

People keep sending us emails asking how much gas pressure their kegs should have on them. The pressure is determined by the the environment that the kegs are kept in. Usually pub cellars are around 12c so if this is the case most products that are on mixed gas 30/70 and 60/40 should be set at around 35psi and CO2 products at about 20psi.

If the kegs are kept in temperatures of more than 12c the pressure will need to be higher.

For a home or mobile bar where the keg is not chilled I would probably set the gas pressure at about 25psi on CO2 gas products and 38psi on mixed gas. Just remember to turn the gas bottles off when you aren't using them or they'll become over cabonated and pour pure foam.

Don't mess with gas valves unless you are sure that you know what you are doing, if you are in a pub call your local technician.

Also use 60/40 gas or CO2 on Lagers and Ciders and 30/70 gas on bitters or stouts (smooth products)

Gas pressure for lager

A rough guide pressure for the most common products:

Fosters on 60/40 gas would be 35psi or on Co2 20 psi
This would be the same for Carling, Carlsberg, San miguel, Kronenbourg, Stella, Becks etc

John Smith's , Tetleys and similar smooth bitter should be set to about 35psi on 30/70 gas