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Conditioning in Carboy

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hopdawg

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I know many of you guys keg for long periods before dry hopping and carbonating. Would six or eight weeks in the secondary at room temp be too long before dry hopping and carbonating or is a good thing?
 

malkore

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you could totally do that. several guys here bulk age barley wine for 6 months in a carboy, and then keg or bottle.

at the 6 month mark you might need to repitch yeast if bottling, but 2 months, no problems.
 

Donthoseme

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I like aging in the keg for a few reasons.

1. protection from sunlight
2. cold conditioning makes for smoother beer (IMO)
3. i can pull a pint durring the process!!

If you are bottling i would say store somewhere cooler but it's definitley not too long. Just make sure you have plenty of water in your airlock. DO NOT LET IT DRY OUT. I have had bad times and i've heard other stories as well.
 
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