Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > BarleyWine and secondary
Reply
 
Thread Tools
Old 07-26-2013, 01:06 PM   #1
yesyves
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Location: Rimouski - Shippagan, Qubec / Nouveau-Brunswick
Posts: 11
Default BarleyWine and secondary

Hi

I'm brewing my first BarleyWine and after a fews days of fermentation, a lot has gone through the blowoff and I think I have closer to 4 gallons than 5.

What is the best way to move on to secondary fermentation from that point ? I don't want to leave to much air in the carboy and I don't want to drown the precious liquid in water to top it off !

I'm even considering brewing a small batch to compensate but I won't be able to do the same recipe.

Thanks for your help


yesyves is offline
 
Reply With Quote
Old 07-26-2013, 01:12 PM   #2
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 8,148
Liked 1139 Times on 927 Posts
Likes Given: 591

Default

Why not leave it in the primary then since you have it there already and know that it would have too much headspace in secondary. It will have a better chance of fermenting out completely with all the yeast than if you racked it off and will mature faster on the yeast cake than it will in secondary too.

One of the people I chat with on another forum left an average gravity ale in the primary for 8 months with no issues and it even had enough yeast to carbonate properly. Your barleywine should do fine for a few months.


RM-MN is offline
 
Reply With Quote
Old 07-26-2013, 01:43 PM   #3
Demus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Orlando, FL
Posts: 1,246
Liked 160 Times on 131 Posts
Likes Given: 6

Default

+1 to leaving it alone in the primary. How big is it? Kegging or bottling? I don't want to hijack you threat and turn it into a primary vs secondary debate, but without the proper vessel you're likely to do more harm than good with a transfer...
Demus is offline
 
Reply With Quote
Old 07-26-2013, 02:52 PM   #4
yesyves
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Location: Rimouski - Shippagan, Qubec / Nouveau-Brunswick
Posts: 11
Default

That is definitely good news ! I never left anything more than 1 month in primary for fear of off-flavors.

It's going to be 10-11 % and bottled. So I was planning 3 weeks in primary then 3 months in secondary before bottling.
yesyves is offline
 
Reply With Quote
Old 07-26-2013, 04:54 PM   #5
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,506
Liked 97 Times on 89 Posts
Likes Given: 5

Default

There's advatages and disadvantages to moving your beer to secondary. As stated, it will age faster on the cake, and moving it runs the risk of infection and oxidation. Leaving it where it is avoids those risks, but a 10% beer is not the friendliest long-term environment for yeast, so there's some risk of autolysis. For three months, I'd probably leave it in primary, but it's kind of a coin flip. If you move it, I would rack it onto a couple ounces of table sugar, which the yeast will turn into CO2, thus driving off much of the oxygen. Some oxidized flavors are not out of place in English barleywines, although they're not good in hoppy American ones. When you bottle, you can buy some cheap insurance by adding a tiny amount of champagne yeast. It eats just the table sugar and is very tolerant of high-abv environments.
__________________
Say no to intolerance: love gluten and lactose.
kingwood-kid is offline
 
Reply With Quote
Old 07-26-2013, 08:06 PM   #6
Demus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Orlando, FL
Posts: 1,246
Liked 160 Times on 131 Posts
Likes Given: 6

Default

Quote:
Originally Posted by yesyves
That is definitely good news ! I never left anything more than 1 month in primary for fear of off-flavors.

It's going to be 10-11 % and bottled. So I was planning 3 weeks in primary then 3 months in secondary before bottling.
I'd just shorten the whole thing to 6 or 8 weeks in primary then as long as you can stand in the bottle. I've still got a few of my April 2011 batch that are better every 6 months I try them...
Demus is offline
 
Reply With Quote
Old 07-27-2013, 06:29 PM   #7
yesyves
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Location: Rimouski - Shippagan, Qubec / Nouveau-Brunswick
Posts: 11
Default

I think the 6-8 weeks in primary gives the best safety / simplicity.

All very sound advices. Thanks to everyone.
yesyves is offline
 
Reply With Quote
Old 09-18-2013, 01:25 AM   #8
yesyves
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Location: Rimouski - Shippagan, Qubec / Nouveau-Brunswick
Posts: 11
Default

Bottled after 6 weeks in primary. Alcohol taste maybe a bit harsh which may well be related to too much time in primary ... But it is a 10,8 % Barley Wine after all ! We'll see how it fares in 6 months ...
yesyves is offline
 
Reply With Quote
Old 09-18-2013, 02:45 AM   #9
JLem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,653
Liked 176 Times on 153 Posts
Likes Given: 6

Default

Quote:
Originally Posted by yesyves
Bottled after 6 weeks in primary. Alcohol taste maybe a bit harsh which may well be related to too much time in primary ... But it is a 10,8 % Barley Wine after all ! We'll see how it fares in 6 months ...
Time in primary won't impact the alcohol...you've got an almost 11% beer there, so it will take some time (months) to mellow. Your fermentation temps could also affect the alcohol flavor - higher temps can result in "hotter" alcohols.
__________________
My Hombrewing Blog

My Beer Cellar
JLem is offline
 
Reply With Quote
Old 09-18-2013, 02:29 PM   #10
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 26,980
Liked 3463 Times on 2363 Posts
Likes Given: 2256

Default

I'd probably move it to secondary and add a bit of sugar to help force out the air.

Then again, I'd probably put it in secondary and shoot it with a bit of CO2, since I have a kegging system...

This reminds me I need to read up on barleywine recipes and get something going!


__________________
If your takin' your girlfriend out tonight
You better park the car well out of sight
'Cos if they catch you in the back seat trying to pick her locks
They're gonna send you back to mother in a cardboard box !
Homercidal is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Secondary Time For Barleywine rodwha Beginners Beer Brewing Forum 12 11-30-2012 08:36 PM
Barleywine Secondary Question limulus Fermentation & Yeast 2 12-06-2011 10:24 PM
Barleywine to Secondary - More Yeast? GroovePuppy Beginners Beer Brewing Forum 2 05-31-2009 11:50 PM
Barleywine secondary length? Homercidal General Techniques 6 01-20-2009 09:11 PM
should I put my barleywine back into secondary? leoglenwood All Grain & Partial Mash Brewing 2 11-16-2008 10:28 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS