What is skimmed can be added to yet another recipe of ale. When the boil of working subsides, the ale is racked off of the lees into casks for aging, or for serving fresh. While it is in the keg, it will continue working a while yet. This creates a liveliness to the drink. The ale will also blink, or clarify further.
Small beer is usually drunk as soon as the krausen has fallen.
An aging ale will take on the qualities of its vessel. The tight grained oak from Leriel, though more dear, is ideal. The larger the cask, the better the ale will age, and the less oak character it will pick up. In addition, the economy of purchasing larger vessels outweighs the practicality of smaller ones, and they should be considered. Casks will come in all manner of sizes.