Cask ale conditioning temp

[Aaron]

I'm planning to use a few pin casks for my next brew and I have a question about using isinglass for those in the know. So, i'll transfer the beer to cask with some priming sugar and isinglass but apparently isinglass denatures above 15C so the problem will be getting the beer to condition at below 15C in a timely manner. I know it will condition eventually at say 14C but i'd like to be done in 2 or 3 weeks max.

Does anyone have any tips on this?

How do commericals get their beers out quickly whilst maintaining functional isinglass?

[Eadweard]

You'll be fine, in fact a week's conditioning should do it.

[Kyle_T]

Rack 2 points above FG, 2 weeks at 12c. Job done.

[Aaron]

Ok thanks for the replies. I didn't realise it would condition that fast at lower temps. I guess the trick is to make sure there is enough yeast in the beer before closing the casks.

[Eadweard]

You don't need that much yeast: 0.5 to 2 million cells per ml.

[orlando]

Take 3 100 ml samples of the beer you wish to fine and add a measured amount of isinglass, after an hour or two look at how each sample performs then scale up accordingly. As a guide approx. 4ml per litre works well on beer that is already fairly clear.