Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Force carb or naturally carb a barleywine?
Reply
 
Thread Tools
Old 04-19-2012, 01:39 PM   #1
turkeyjerky214
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Westminster, CO
Posts: 424
Liked 10 Times on 9 Posts
Likes Given: 3

Default Force carb or naturally carb a barleywine?

I'm getting ready to bottle a barleywine I brewed last summer and have been bulk aging in a keg ever since. My original plan was to force carbonate it and then bottle off the keg, but I'm starting to think about naturally carbing instead.

Does beer age differently when it's naturally carbed and there's that little bit of yeast in the bottom of the bottle as opposed to beer that's been force carbed?


__________________
Tap 1: English Dark Mild Tap 2: American Brown Tap 3: American Amber Tap 4: Sour Belgian Brown Tap 5: Nitro Milk Stout
Fermenting: Märzen
Kegged: Amber, Brown, Milk Stout
Lagering: Vienna Lager
turkeyjerky214 is offline
 
Reply With Quote
Old 04-19-2012, 05:00 PM   #2
Phunhog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 2,001
Liked 165 Times on 124 Posts
Likes Given: 80

Default

I am getting ready to do the same thing. I have a barleywine bulk aging in a keg for the last 3 months. My plan is to add sugar to the keg, swirl to mix while under CO2, and then bottle. Essentially using my keg as a bottling bucket. I think bottle conditioning will be great for a BW. It should keep any oxidation to a minimum and help it age.
__________________
Check out my nanobrewery!
http://www.facebook.com/#!/pages/Two...02323289804018
Phunhog is offline
 
Reply With Quote
Old 04-20-2012, 11:23 AM   #3
turkeyjerky214
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Westminster, CO
Posts: 424
Liked 10 Times on 9 Posts
Likes Given: 3

Default

Anyone else?

That's a good idea to mix in the priming sugar in the keg so you can make sure you get a good, even mix. If I go the natural carbing route, I'll definitely keep that in mind.
__________________
Tap 1: English Dark Mild Tap 2: American Brown Tap 3: American Amber Tap 4: Sour Belgian Brown Tap 5: Nitro Milk Stout
Fermenting: Märzen
Kegged: Amber, Brown, Milk Stout
Lagering: Vienna Lager
turkeyjerky214 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How about a vote: force carb or natural carb in keg jaginger Bottling/Kegging 14 07-03-2012 04:07 AM
force carb vs. natural carb BrewDey Bottling/Kegging 17 01-10-2011 02:57 AM
Naturally Carb without sealing yournotpeter Bottling/Kegging 1 12-05-2009 08:41 PM
Too Early to Keg and Naturally Carb? Rockweezy Bottling/Kegging 3 11-11-2009 03:29 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS