Really interesting read, lends some credence to my dissatisfaction for cask ale (If I'm reading it correctly). It looks like a lot of cask ale is undercarbonated BEFORE serving. Granted, this all depends on the brewery, etc. but I typically don't go to cask tapping events, so when you couple in the carbonation loss can be 27% after two days, no wonder cask ale in central IL is lackluster. To be fair, I've tried some in Hawaii, Colorado, and California and found the same thing. Any thoughts on this? Does this match with your experience?