I have recently been allowing my barleywines and other beers that are about 10.5-12% abv to age in the seconary fermenter for around 6-8 weeks. I have noticed a very strong oxidation flavor in my brews and I have also noticed that after a period of time, the carboy is actually pulling air into it through the airlock. Its like a reverse flow. Has anyone experienced this?
I also wonder if its my brewing process contributing to the long term stability of my beer. I usually take about an hour to sparge with no splashing of any kind using a tube and it usually takes about 3-4 hours for my beer to cool in the brew pot with the lid on. I cool the pot in a big tub of water.
Thank you in advance for any input.
I also wonder if its my brewing process contributing to the long term stability of my beer. I usually take about an hour to sparge with no splashing of any kind using a tube and it usually takes about 3-4 hours for my beer to cool in the brew pot with the lid on. I cool the pot in a big tub of water.
Thank you in advance for any input.