Tip 5 - Cellar Cooling

Check your cellar cooling is working properly. It should give a cellar temperature of 11 to 13 degrees centigrade and run for a maximum of 16 hours out of every 24 hours. Make sure fan grills are free from dirt and if there is a fan or "heat dump" outside the pub make sure nothing is stored nearby. Leave it switched on at all times - the control system will call in the cooling when required. Keep the glycol topped up on the cooler unit to which it is attached.

Cask beer is especially susceptible to damage from heat so get the product stored and 'at temperature' as quickly as possible. Do not store food stuff in the cellar. Often people think of the cellar as an overflow food fridge at peak times-the temperatures are not suitable for food storage.