[...]usually posts some very interesting stuff like this. If you’re new to this site[...]……

Sooner or later, everyone stops smoking….

There are huge differences in the yeast profile of a given beer based on things as esoteric as changing the dimensions of the fermenter, so this is going to produce something very different from the original that it is presumably meant to replace. The little bit of yeast that remains suspended in even a well-fined cask beer is an important contribution to the flavour profile of the final product… I don’t see how that can be maintained with this device.

There are loads of dry-hopped cask ales too, FWIW. Some breweries offer a choice of dry-hopping to the bar that is purchasing it.

Eddie, if they can do it with yeast, then maybe with hops?! Who knows. I’m being a precocious hop head Removing the need for finings is an important step, though I don’t mind a little fish gut in my pint.

Rob, I think that’s a side issue. If a pub doesn’t sell cask well then this won’t solve the problem, but if a pub does sell it but struggles with the size of the cellar or does a disservice to the buy by improperly serving it then this will help to improve it. One good cask that sells out is better than three bad ones which don’t sell. Give someone a good pint of real ale and it might tempt them to drink it again, give them a boring brown past-it ale and they’ll still to their lager.

As far as using the tech on hops though Mark, consider the size of a hop cone – quite large. You’d have to mash it up first (pellets, already done), then maybe concentrate the flavours (liquid CO2 extract, already done) and before you know it, all beer will taste just like ******** ***** (names changed to protect the guilty).

But you never know….