Yeast removed from the fermenting vessels is stored as barm or liquid yeast at 4C. In the recent past this barm would have been blown into the plate and frame yeast presses. The plates of these presses were covered by filter cloths and as the liquid yeast entered the frames under pressure the beer would pass through the cloth, along grooves inthe face of the plate and out of the press. The yeast would be retained, dried by blowing air through the press and dropped onto trays which were then stored in the fridge for up to one week.

Beer from fermenting vessels can now take one of two routes:

Keg/Bottle. Beer for keg or bottle will be centrifuged to remove the majority of the yeast and chilled to -1C on its way to the conditioning tank. This beer will be left to mature for a minimum of one week before being filtered and gassed prior to packaging.

Cask. Beer destined for cask will be pumped into a holding tank where auxiliary (an extract of seaweed) and isinglass (a solution of fish swim bladders) will be added to promote clarification of the product. A small amount of sugar may also be added at this stage to promote a secondary fermentation in the cask which will help condition the beer. The beer is then dropped into freshly washed casks under gravity, dry hopped according to the recipe and stored in temperature controlled conditions.