Is bottle conditioning as good as a "secondary"? - Page 2

**weirdboy** · 08-25-2009, 11:25 PM

Quote:

Originally Posted by cimirie

BoB-
But you mentioned space... Frankly bulk aging will take up LESS space. It's a matter of 14 inches diameter by 36 inches tall verses 52 bottles. I know what's easier to put in my closet. So if you've got to leave something alone for a few months, the bulk aging method may suit your purposes better.

I don't know about other folks, but while bulk aging in a carboy takes up less area, the shelves built into my pantry allow me to store several cases of bottles vertically, each occupying essentially the same area. But, the shelves aren't big enough to fit a carboy or ale pail.

Generally speaking while what you say is true, I can stack up cases but it's not so easy to stack fermenters.

BrewOnBoard · 08-26-2009, 02:47 AM

Quote:

Originally Posted by weirdboy

I don't know about other folks, but while bulk aging in a carboy takes up less area, the shelves built into my pantry allow me to store several cases of bottles vertically, each occupying essentially the same area. But, the shelves aren't big enough to fit a carboy or ale pail.

Generally speaking while what you say is true, I can stack up cases but it's not so easy to stack fermenters.

I on the other hand, haven't built shelves into my main storage space.... yet. Will be building special shelves for beer brewing and beer storing...

Extra ballast ya'know for those stormy conditions....

BoB

Beernik · 08-26-2009, 03:06 AM

I have the same kind of layout as weirdboy in my cold room: built in sheving that is conveniently case-of-beer sized. Whereas the square footage of the floor is at a premium.

Lexvegas · 08-26-2009, 09:28 AM

Has anyone had luck aging in a keg? one of the posters feels that 2 weeks in secondary improves beer and speeds up maturation by a month. Maybe keg, vent and stick in fridge for two weeks before carbing?