branding-iron316
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- Feb 18, 2012
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I would bottle it up and let it sit for a while.
But, if you do this, store them somewhere with a lid. Contained space. Rubbermaid cooler on the garage or unfinished basement-floor, comes to mind.
to the OP: the reason to do this is to control bottle bombs. if you bottle too soon and the bugs in there aren't done fermenting, they might keep going inside the bottle and build up pressure to the point of explosion. if you have the bottles inside a plastic container at least that will limit the damage they cause.But, if you do this, store them somewhere with a lid. Contained space. Rubbermaid cooler on the garage or unfinished basement-floor, comes to mind.
It is a barley wine that has been sitting for a year.
i have two carboys souring with flanders red and i dont have penicillin like that, im kind of jealous
"pellicle"
Or maybe he want's to remedy some strep throat?
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