Beer in Demijohns

[BigYan]

Hi Guys,

I am just about to start my Summer IPA and was thinking about storing it in glass demijohns for second fermentation & conditioning.
The main thing I am dubious about was the pressures involved. Do you think it would be OK to condition ale in this way and if so, have you got any advice/precautions i need to take on board to do it safely.
Thanks in advance,

Glenn

 

[commsbiff]

Don't do it!! Seriously. It'll be a sharp and sticky mess :nono:

edit: If you're using a bung, the likelihood is that it'll blow out before the DJ explodes.

 

[BigYan]

Would you recommend 2nd fermentation and condition in a keg for a month or so, then racking it into the DJ for storage till the summer??

 

[commsbiff]

DJs are just not designed for any type of pressure at all. If you want to store in DJs for a long time, I would transfer from the FV after fermentation has finished, but not add any priming sugar. 2 or 3 weeks before you want it, I'd transfer to bottles or keg with priming sugar and some more yeast.

I've never done this myself, and I'm quite prepared for someone else to offer a better solution. :

 

[keith1664]

Isn't there also the possibility of skunking to consider, unless of course you kept them covered up somewhere dark.

 

[commsbiff]

That's right, they'd need to be stored in the dark.

 

[BigYan]

I was gonna store it in my larder, out of the way in the dark.

I also have brown DJ for my beer (if it makes any difference to the process)

 

[commsbiff]

I also have brown DJ for my beer (if it makes any difference to the process)

:thumb: It does and the brown glass should protect them.

 

[keith1664]

Brown in the dark should be ok, you might want to consider one of these instead of an ordinary bung.

http://www.goodlifehomebrew.com/safety-cork.php

 

[BigYan]

so in conclusion,

I can use the brown DJ for conditioning with the use of a safty cork but catagorically can not use for 2nd fermentation. :pray: :pray:

 

[keith1664]

You could ferment in one with an airlock.