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- Apr 25, 2009
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I am thinking of making a barleywine. Should I just let it sit in the primary for a year? or rack to the secondary after its done fermenting?
If I did that, I would still have to put gas on it, right?I'd leave it in the fermenter for a month after the fermentation stops. Even if you don't keg, buying one for bulk aging a barleywine is a good idea.
3) blow pure O2 for a couple of minutes
Yes, you are right. With a full yeast cake, I guess the O2 wasn't necessary. Still, I want this thing to attenuate fully, so I threw the kitchen sink at it.Well that was awfully silly of you. The only purpose of aerating before pitching is so the yeasts can perform respiration (an aerobic process, hence the O2) and multiply. I'd worry about having similar effects you'd get from over-pitching...
Yes, you are right. With a full yeast cake, I guess the O2 wasn't necessary. Still, I want this thing to attenuate fully, so I threw the kitchen sink at it.
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