craven_morhead

Recipes 

I just transferred my first barleywine to a secondary after about 3 weeks in the primary. OG was 1.110, Gravity at transfer was 1.030. I plan on aging it for a while; will it condition faster in bulk in the secondary, or in bottles? Any suggestions on temperature? Finally, I've heard mixed responses regarding repitching yeast for priming. Thoughts?

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Primary: Cascade/Amarillo IPA

david_42

Recipes 

I condition in bulk at cellar temperature (55-60F) in a cornie. I don't bottle, but having lost my entire 2005 batch to an infection after 4 1/2 years, I might reconsider for the next one.

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

DrinksWellWithOthers

Recipes 

I bulk age mine at ~60F in carboys for about 6 months then I dry hop for a week or two and bottle. I add a little rehydrated S05 to the bucket at bottling time and I haven't had problems. Carbonating takes longer than your normal "3 weeks at 70F" but it'll get there.