Half full Barrell
- Thread starter neil007
- Start date
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into a plastic barrell to condition before bottling. Will the air in the other half of the barrell spoil it over the next couple of weeks?
adrianmole72
Landlord.
That's a "hearty" mild...!!
Stephen
Stephen
Does the barrel have any kind of injection system for adding CO2?
When the beer is in a sealed fermenter, it is giving off CO2 through the yeasts breaking down the sugars. This forms a layer above the surface of the beer and prevents oxygen from reaching it.
Now that this process is complete (more or less), then it is very easy for oxygen to come into contact with the fermented wort. Either inject CO2 into the barrel or if that is not possible, bottle it. It will condition just as well in bottles.
When the beer is in a sealed fermenter, it is giving off CO2 through the yeasts breaking down the sugars. This forms a layer above the surface of the beer and prevents oxygen from reaching it.
Now that this process is complete (more or less), then it is very easy for oxygen to come into contact with the fermented wort. Either inject CO2 into the barrel or if that is not possible, bottle it. It will condition just as well in bottles.
Runwell-Steve
Landlord.
I wouldn't leave it in a barrel with that much headspace unless you have removed all the air and replaced with CO2.
You'd be better off bottling it and letting it Bottle Condition.
You'd be better off bottling it and letting it Bottle Condition.
