"Woodswun" > wrote in message
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"
>
> Your pub cellar sounds great! If you don't mind my asking, how did you
> keep molds and mildew from springing up in the cellar? I'd like to put a
> wine cellar in my cellar (yes, real in-the-ground, dirt floor in
> portions), but it's quite musty down there. Any tips?
>
> Woods

A bit OT
Ah -- the floor of the cellar was not a dirt one but part "concrete" and
part ancient stone slabs ( the pub had originally been built in the mid 17th
century) . The v small stream ran in a channel made up from shaped stone
pieces. As for cleanliness it was important to keep the cellar clean and it
was washed down at least weekly by cold water under pressure -- that is all
the walls and the floor. It was very easy to detect unwashed spills by my
nose! Inevitably the cellar smelled of beer and CO2 but "off smells" were
instaantly detected any time I went in the cellar -- which was at least
twice a day. Also the hot water/special detergent mixture that I used to
clean all the beer pipes once every week ( always on a Friday afternoon) was
pour over the floor of the cellar when I was finished with it.
Since all my beers were "cask conditioned" it was essential to keep the
cellar clean and any spillages made when tapping a new barrel were washed
away immediately. As I remember I had 3 different types of draught bitter,
and 1 "mild" ( a dark beer). The draught lager and the Guinness I sold were
my only preconditioned beers that came in special "kegs" and needed CO2
pressure to feed to the bar.