Pinky wrote:
> "Woodswun" > wrote in message
> ...
> "
>
>>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.
>
>

Thanks for the info! I'll look into the possibility of doing something
similar.

cheers,

Woods