rodwha

Recipes 

I was considering making a barleywine, but I don't have a proper sized carboy to age it in, and it'll be a while before I do.

Would it be possible to secondary it into another bucket and add a small amount of fermentibles so as to recreate a CO2 blanket and be OK for 9+ months? Or does that just somewhat recreate the grub issue that I racked off of?

__________________
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day

ktraver97ss

Recipes 

Why do you want to bulk age it that long? Id give it a month or two in primary and then bottle age it.

__________________
Redlight Brewing
Primary: Deep Woods IPA
Secondary: Belgian Wit
Kegged/bottled #1-Nut Brown #2-American Wheat IPA #3-Templetons Rye Barleywine #4-Belgian Wheat Wine #5-Belgian Wit

rodwha

Recipes 

My understanding is that you want to "age" it for it's sitting time all together so that it all tastes the same.

Initially I considered just doing a 4-5 week primary and bottling it, and waiting for a year or so... But I was told I'd want to have it sit all together for the bulk of that time.

__________________
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day

sweetcell

Recipes 

you shouldn't age in buckets that long - you need a carboy. not only are lids on buckets prone to leaks, the plastic itself is permeable. doesn't matter over a few weeks, will matter over many months.

i'd go 2 months max in buckets and then the rest of the aging should be in bottles... or get a carboy.

there are many reasons: flavor consistently (ex: even oxidation, which is part of the style). aging on slow-acting fruit or wood. allow stuff to drop and then not have it in the bottles.

__________________
.
What hops should I grow? Hop grower's comparison table

Drinking: Not So Random (Belgian) Blond, Cranial Cap DIPA, Dubbel Down
Fermenting: Belgian Imperial Stout + its second runnings.
Aging: Vertical Epic 09.09.09 clone, 09.09.09 2nd runnings w/brett, Farewell to Eurocrats (Chocolate BDSA), Lucky Number Tripel, Saison & On & On w/brett, Midnight in Brussels BDSA w/brett, Breakfast of Champions Stout v2 (~KBS clone)

rodwha

Recipes 

So aging in beer bottles would be OK?
And what of Better Bottles? They are plastic...

__________________
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day

masterfool101

Recipes 

Glass has the lowest oxygen permeability, but better bottles aren't too far behind it. They are not just "plastic" . . . they are made of a specialized PET, which Better Bottle likes to point out as having "Negligible Oxygen Permeability" . . . I've heard that over EXTREMELY long times, you can get some permeability, but over anything under a year, Better Bottles work fine.

__________________
Nothing Beats a Fool's Luck . . . and I am the Master Fool.

rodwha

Recipes 

I'm not fond of the idea of glass carboys...

And so should I give a barleywine 4 weeks primary followed by 4 weeks secondary and bottle?

__________________
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day

FuzzeWuzze

Recipes 

People talk about the permeability of better bottles like its some huge factor.

Then forget the fact they are oxidizing way more during transfers and taking gravity readings than you'll see from permeability..

Better bottle actually has a paper that shows a major factor of the amount of air that gets in is due to the bung and airlock type that you use...some are better than others at keeping air out...some are really bad.

__________________
Arduino Real Time Fermentation Monitor

Fuzze Logic Brewing - Current Fermentation Temperatures

sweetcell

Recipes 

ok, but not the same. bulk aging requires keeping all the beer together. bottles = breaking the beer into smaller individual packages that don't mix anymore (or won't be mixed again, like they were at bottling). so bottle aging is sort of the opposite of bulk aging.

for 6-8 months i've read that BB's are ok.

sounds like a good plan. enjoy!

__________________
.
What hops should I grow? Hop grower's comparison table

Drinking: Not So Random (Belgian) Blond, Cranial Cap DIPA, Dubbel Down
Fermenting: Belgian Imperial Stout + its second runnings.
Aging: Vertical Epic 09.09.09 clone, 09.09.09 2nd runnings w/brett, Farewell to Eurocrats (Chocolate BDSA), Lucky Number Tripel, Saison & On & On w/brett, Midnight in Brussels BDSA w/brett, Breakfast of Champions Stout v2 (~KBS clone)

Demus

Recipes 

If it's oxydation you're concerned about why secondary at all? Your primary has all the CO2 you need already so the oxygen is only introduced during your transfer to secondary. Many brewers, myself included, have all but abandoned the transfer. I've heard of brews sitting in a primary fermentor for 6 months without ill effect. Many still swear by it, but I think there's ample evidence out there that it's not a necessary step in making great beer...