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Old 02-28-2013, 10:01 PM   #1
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Default Problems with headspace for bulk aging barleywine?

So I brewed my first barleywine,and after doing extensive research decided to leave it in the primary for 3 weeks and then I racked it. I just racked on monday about 3.5-4 gallons to a 5 gallon glass carboy for bulk aging. I was planning on letting it age for 3-6 months in the carboy before bottling. I am, of course, concerned about oxidation.
I know this question has been asked on here a million times, but I wish I could get some more advice on the matter. I have heard some argue that I don't need to worry about it, and others argue that it is a definite concern.
I am thinking that there is still a Co2 cushion on the beer and I shouldn't worry and mess with the beer,but I am not 100% sure.

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Old 02-28-2013, 10:05 PM   #2
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I'd of topped off a three gallon carboy for bulk aging and bottled the rest in bombers.

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Old 02-28-2013, 10:10 PM   #3
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Well I don't have a 3 gallon carboy,so that wasn't an option.

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Old 02-28-2013, 10:15 PM   #4
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I would be concerned. Short term, it's probably ok but I'd bottle soon if I didn't have a smaller carboy or a way to put some co2 or argon in the carboy.

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Old 03-09-2013, 03:13 PM   #5
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I have the same issue with an imperial stout. Can I purge out the o2 with nitrogen? I have access to pure nitrogen, but not Co2 or Argon. I have had it in the secondary for 4 weeks with a good amount of head space that I am getting worried aboutg.

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Old 03-09-2013, 05:34 PM   #6
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How do you go about purging a carbon with co2? Just shove a hose to the bottom and open up the regulator a bit?

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Old 03-10-2013, 01:42 AM   #7
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You could try one of the "wine saver" cans- theoretically, it works. Given the cost of such a beer, the safety factor of racking it to a new carboy may be worth the purchase. It will oxidize as it sits.

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Old 03-10-2013, 03:23 AM   #8
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Pure nitrogen is definitely better than air for contacting your beer. My concern would be that since nitrogen is lighter than air, it would eventually be displaced; the airlock may keep that from happening though, so hopefully someone more knowledgeable than me can weigh in.

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Old 03-10-2013, 02:10 PM   #9
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I would think the airlock would keep it in since water/sanitizer is heavier than the nitrogen. Unless it was being pressurized, I don't see how it would escape.

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Old 03-11-2013, 01:23 AM   #10
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I read a post on this site a few weeks ago where someone suggested adding a bit of sugar to the carboy to encourage the yeast to give off just enough CO2 to fill the headspace. I don't know how much that would affect your finished product. Maybe someone else can chime in there.

Other idea: do you, or will you, have an actively fermenting batch? Rig the blowoff tube into the airspace in your barleywine secondary. That should displace the oxygen.

Oth

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