Where to bulk age?

Hey guys,
I am planing on doing a Barley Wine, Strong old Ale, Belgian quad, or some kind of big beer pretty soon. I am wanting to do either 4 or 5 gallons, and consume a 6 pack each year starting in 2012 and writing down tasting notes to see how the aging process is each year. I am wanting to get a OG around 1.075 to 1.085. I plan on bulk aging in secondary for about 6 months. My problem is I have a primary bucket, a 6.5 gallon carboy and a 5 gallon carboy. I am wondering if I can primary in the bucket for about 2 weeks and bulk age 4 or 5 gallons in a 6.5 glass carboy for 6 months or will that be to much head space. Or should I primary in the 6.5 carboy for about 2 months and buy another 5 gallon carboy later to bulk age for about 5 months?

Please let me know your thoughts on this.
Also if you have a recipe that you think will be good or some ingredients I should use that will work good with such a big beer, molasses, honey, vanilla beans etc... please let me know.

I am wanting this to be specialty grains and extract.

Do the second... age in the 5gal to reduce the exposure to oxygen

Ferment in either your bucket or your 6.5 and secondary in your 5. You can also secondary in kegs, that's what I do.

I would not recommend aging in your bucket as the plastic is more oxygen permeable than glass. So definitely age it in the glass carboy.

Also I suggest a Belgian Golden Strong Ale. The grain bill is super simple, it's easy to make and it's delicious.

11lbs Belgian Pils
3 lbs. sugar
2.25 oz. Saaz 5.5%AA 60 mins.

Mash at 149 for 90 minutes and do a 90 min boil for DMS.

Don't boil the sugar, rather add it 4 - 5 days into fermentation. Start fermentation low at 66 then ramp up to 68 after the first few days.

I don't think anyone said anything about aging in a plastic bucket. I said ferment in either your bucket or 6.5 (primary ferment of course) and secondary (also known as aging) in your 5 to eliminate head space.

Yeah, I think I have talked my self into getting another 5 gallon carboy. So tell me, do you guys think it will be OK to keep in the primary for 2 months, or is that to long to sit on yeast, trube, etc..?
What I was thinking was to primary for 2 months and then transfer to 5 gallon carboy and add some champagne yeast to make sure it ferments out.
I plan on doing a big starter with the first yeast, with nutrient, and energizer, but for a little insurance, add the champagne yeast when transfer.

Second, with such a big beer, should I use the bucket or the 6.5 glass carboy. I am worried about blowout krausne (sp) through the air lock, or blowing the lid off the bucket. So I am wondering if you guys think I should use a blow off hose?

Third, I need some recipe ideas. Homebrewtatic suggested a Belgian Golden Strong Ale.
The things I would like to consider is something that ages real good, something that won't spoil because I am wanting to have a six pack starting 2012. I am going to do 5 gallons so that is a six pack up to 2019. I think it will be neat to look at the tasting notes I write each year. So I am thinking it will need to be very alcoholic and have lots of hops.

So I am thinking an Imperial Stout, Barley Wine, Belgian Golden Strong, Imperial Triple IPA, Etc.. Maybe with an OG starting around 1.080 to 1.100.
I would love to hear everyone's ideas, so please let me know what you think of the idea and some recipe suggestions. I will appreciate all the help.
Thanks a lot guys
Jason

Anyone with recipes? Is there a certain ingredient I shouldn't use? Like something that will make the beer go bad? I am planing on having at least a 6 pack in the bottles for 8 years

Ok all, I am jumping back all in. I have pulled out the cooler mash tun, the 10 gallon pot and burner.
I have decided to do a Honey Belgium and I am going back to all grain. This will be my third batch since a two year break from brewing. When I decided to start brewing again, 2 months ago, I was planing on just doing grains and extract. But now I am going back all in. I just dissembled my keg and going to check for leaks, I will probably order a new set of o rings, and if some parts look kinda fishy,pop it valve or springs I will get some replacement parts when I order my recipe. I am going to use the keg as my secondary.
So now the recipe. I am thinking to use the AG Honey Belgium Ale for my base.I haven't brewed all grain in about two years, so I am sure I will be a little rusty with the right temp, water absorbing, strike water temp etc.. So I will probably order an extra lb or two of Belgium candy sugar, or DME or maybe use some more honey to get my OG to around 1.085 to 1.095.

If I remember correctly use 1.33 quarts of water to pound of grain.
Mash at or around 152 deg for an hour or so.

I will be doing batch sparging.
Here are some things I forgot.

1- How much water to batch sparg after first running's?
2- What temp should the sparg water be?
3- How long to leave the sparge before second running's?
4- How much wert I should have in the brew pot before boiling to yield 5 gallons?
5- Would there be any plus in doing a 90 minute boil?

Please add some info that you think I will need, be recipe, AG technique, a quick run through of the process, and some ingredients to use or stay away from. I have heard of fermcap, does that keep the foam down during boiling?

I look forward to hearing from you guys.
Thanks alot all
Jason