IMPBW117 – Carry out cask beer preparation and racking in brewing
Overview
This standard covers the skills and knowledge needed for you to carry out cask beer preparation and racking in brewing.
This standard details the skills required in monitoring and maintaining storage systems is important to the product safety and quality. It also covers improving systems and communications, evaluating procedures and recommending appropriate changes.
This standard also covers understanding the principles of the preparation of finished beer for cask racking, and the maturation, storage and handling of cask beer in brewing. It covers the purpose of cask conditioning, the use of finings, hop preparations, cask installations and cask storage.
This standard is for you if you are involved in monitoring storage systems and procedures where you require a broad knowledge and understanding of the preparation of finished beer for cask racking, and the maturation, storage and handling of cask beer in brewing.
Performance criteria
You must be able to:
Monitor storage systems and procedures
1. monitor and follow hygiene, health and safety and environmental procedures
2. maintain control systems to monitor the condition of materials and the storage facility
3. maintain control systems to limit risks and comply with legal and company requirements and evaluate their effectiveness
4. complete the necessary documentation in accordance with company procedures
Recommend areas for improvement and communicate with others
5. evaluate handling and storage systems and procedures for effectiveness and find areas for improvement
6. evaluate the impact on operations of any deficiencies in control systems and procedures and take the necessary relevant action
7. make suggestions for improvement to the relevant person
8. establish and maintain effective spoken and written communication with your managers and colleagues
Knowledge and understanding
You need to know and understand
1. what the purposes of cask conditioning are
2. why it is necessary to control yeast concentration and count
3. what the typical yeast concentrations and count values are
4. how to condition residual fermentable sugars
5. what the typical residual fermentable sugar values are
6. why residual fermentable sugars are retained
7. why priming sugar is added
8. what the origin, nature and action of auxiliary finings are
9. what the origin, nature and action of isinglass finings are
10. how to store prepared finings mixtures before use
11. what the addition rates and procedures for finings are
12. the operating principles of a finings addition apparatus
13. what types of hops and hop preparations used for cask beer are
14. why hops and hop preparations are added
15. how to prepare and inspect casks for filling
16. typical cask racking installations
17. how casks are filled and how fill volume is controlled
18. typical temperature specifications for beer at racking
19. what the storage temperature should be during conditioning, in the supply chain and at the point of sale
20. what factors influence shelf life of cask beer
IMPBW117 – Carry out cask beer preparation and racking in brewing
Overview
This standard covers the skills and knowledge needed for you to carry out cask beer preparation and racking in brewing.
This standard details the skills required in monitoring and maintaining storage systems is important to the product safety and quality. It also covers improving systems and communications, evaluating procedures and recommending appropriate changes.
This standard also covers understanding the principles of the preparation of finished beer for cask racking, and the maturation, storage and handling of cask beer in brewing. It covers the purpose of cask conditioning, the use of finings, hop preparations, cask installations and cask storage.
This standard is for you if you are involved in monitoring storage systems and procedures where you require a broad knowledge and understanding of the preparation of finished beer for cask racking, and the maturation, storage and handling of cask beer in brewing.
Performance criteria
You must be able to:
Monitor storage systems and procedures
1. monitor and follow hygiene, health and safety and environmental procedures
2. maintain control systems to monitor the condition of materials and the storage facility
3. maintain control systems to limit risks and comply with legal and company requirements and evaluate their effectiveness
4. complete the necessary documentation in accordance with company procedures
Recommend areas for improvement and communicate with others
5. evaluate handling and storage systems and procedures for effectiveness and find areas for improvement
6. evaluate the impact on operations of any deficiencies in control systems and procedures and take the necessary relevant action
7. make suggestions for improvement to the relevant person
8. establish and maintain effective spoken and written communication with your managers and colleagues
Knowledge and understanding
You need to know and understand
1. what the purposes of cask conditioning are
2. why it is necessary to control yeast concentration and count
3. what the typical yeast concentrations and count values are
4. how to condition residual fermentable sugars
5. what the typical residual fermentable sugar values are
6. why residual fermentable sugars are retained
7. why priming sugar is added
8. what the origin, nature and action of auxiliary finings are
9. what the origin, nature and action of isinglass finings are
10. how to store prepared finings mixtures before use
11. what the addition rates and procedures for finings are
12. the operating principles of a finings addition apparatus
13. what types of hops and hop preparations used for cask beer are
14. why hops and hop preparations are added
15. how to prepare and inspect casks for filling
16. typical cask racking installations
17. how casks are filled and how fill volume is controlled
18. typical temperature specifications for beer at racking
19. what the storage temperature should be during conditioning, in the supply chain and at the point of sale
20. what factors influence shelf life of cask beer
Keywords: Food; drink; manufacturing; brewing; cask; beer; racking; yeast; hops; finings