Conditioning my first Barleywine

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craven_morhead

craven_morhead

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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?
 
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.
 
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.
 

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