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Old 06-08-2009, 08:19 PM   #11
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Originally Posted by hayabusa View Post
It all depends on your situation; If you have the space and temperature controls to keep it in your "secondary" to smooth out then I would do that; if you are space limited and need to brew more you could keg it and put it in your keezer - but that will just elongate the time needed for it to achieve greatness (things go slower in the cold) or you could keg and leave it at room temperature if your room is no hotter than 75F or so....

With an OG of 1.092 it will taste horrid at first but over time will mellow into a delicious treat.

Good luck and let us know how it turns out.

Thanks man....room's not an issue so I'll probably rack to secondary and forget about it. as far as length of aging.....what do you guys suggest? I keg, so I'd rather keg and carb when it's ready to serve instead of kegging and carbing pre-maturely just to sample it as time passes.
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Old 06-08-2009, 09:33 PM   #12
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Thanks man....room's not an issue so I'll probably rack to secondary and forget about it. as far as length of aging.....what do you guys suggest? I keg, so I'd rather keg and carb when it's ready to serve instead of kegging and carbing pre-maturely just to sample it as time passes.
I am using a keg to secondary in, but just keeping it at fermentation temps (or lower) and not carbing. I plan to leave it alone until October, which will be 8 months from brew-date. At that point, if I like how it tastes I'll chill, carb and start serving in November. IMHO, minimum time for a Barleywine is 6 months. I plan to kill one keg of this through the holiday season. The other I'm going to bottle and put on the shelf for quite some time...maybe another 1-2 years.
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Old 06-08-2009, 09:43 PM   #13
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i am prepareing for my first barley wine, and I just got an extra carboy from a seller on craigslist for 4 bucks!!!!! so I can keep brewing while it ages. Im planning on giving it about 2 weeks in primary then racking to secondary for 6 months before bottling and allowing to age a little more in the bottles. I was also thining about taking 1 gallon and making an ice beer. just saw the podcast from basic brewing radio and it looked amazing.

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Old 09-27-2010, 06:08 AM   #14
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I know Im bringing back an old thread but it doesnt matter.

The reason is it shows up at the top of a google search for "rack time barleywine" and I notice not a single post provides any actual experience with this topic. Everyone just friggin plans to rack for 6+ months or whatever they seem to think is right.

Anyone have actual experience or science that will say that a certain time in primary or secondary will do anything?

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Old 09-27-2010, 06:14 AM   #15
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Originally Posted by 12lbchevelle View Post
I know Im bringing back an old thread but it doesnt matter.

The reason is it shows up at the top of a google search for "rack time barleywine" and I notice not a single post provides any actual experience with this topic. Everyone just friggin plans to rack for 6+ months or whatever they seem to think is right.

Anyone have actual experience or science that will say that a certain time in primary or secondary will do anything?
This is what I noticed as well. Lots of "I plan to"
My BW is currently in the secondary waiting until i can decide what to do with it.
I just finished a Mirror Mirror which was nearrly ruined by oak. I am not sure why someone would want to do that with a thing as tasty as beer, but for this guy, it is unacceptable.
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Old 09-27-2010, 07:02 AM   #16
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Anyone have actual experience or science that will say that a certain time in primary or secondary will do anything?
I have a 4-month-old barleywine in bottles. It was in the primary for 1 month, bulk aged for 1 month (the last 2 weeks of which involved dry-hopping w/3 oz), and then bottled. I was impatient and in addition to being uncarbed it tasted absolutely disgusting after 3 weeks in bottles. I cracked one a few days ago and it was drinkable but still too flat.

Whatever you decide to do, pitch more yeast at bottling time!!! I learned that lesson the hard way. I have no clue when or if my batch will be adequately carbed.
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Old 09-27-2010, 06:38 PM   #17
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Thanks Ouroboros thats a helpful post.

Ill make sure to add yeast at bottling. Should I do like half a teaspoon per bottle? or like 2 tablespoons to the batch and mix it up, or would that just kick up the crap on the bottom of the secondary.

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Old 09-27-2010, 07:47 PM   #18
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I left mine in primary until it was finished the transferred to a keg. I have been aging this cold and in Nov it will be 1 year old. I will begin to drink it at the one age mark.

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Old 09-28-2010, 03:03 AM   #19
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What about doing the majority of aging in bottles - does that work? Carboy space is a bit tight. Could I primary for a month or two and then do the long term aging in bottles? I've yet to make a barley wine but have been itching to.

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Old 09-28-2010, 05:33 AM   #20
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Mine is bulk aging in a keg, with a CO2 blanket over it. Hoping to avoid oxidation issues that way. Reconditioned soda kegs are pretty cheap and don't take up a lot of room.

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