Carboy aging - a question

atomeyes · Post by **atomeyes** » Sun Feb 12, 2012 9:17 am

I'm going to be brewing this beer this week:

http://www.themadfermentationist.com/20 ... again.html

TMF let it age for 5-6 months in jugs. I think Struise also ages/conditions its beer for 6 months.

my question: I'll be fermenting my 5+ gallons in a 6 gallon carboy. is there any reason why I would have to rack it into a smaller carboy for prolonged aging? or can I leave it in its 6 G carboy, decreasing the risk of contamination when i rack it in a smaller carboy.

just wondering if there's a sin on having a larger oxygen pocket that you'll get by having it in an unfull carboy.

thanks

JerCraigs · Post by **JerCraigs** » Sun Feb 12, 2012 9:21 am

more air = greater chance of oxidation. How significant that is i am not positive.

atomeyes · Post by **atomeyes** » Sun Feb 12, 2012 9:32 am

JerCraigs wrote:more air = greater chance of oxidation. How significant that is i am not positive.

risks vs benefits, right?

if i leave it be in a larger carboy, there will be air/oxygen in contact with the surface of the beer.

if i rack it to a smaller carboy, you're now potentially introducing oxygen and/or bacteria to a greater volume.

and if I never take the airlock off (to check gravity), then the air above the fermenting beer is no longer oxygen rich, right?

KwaiLo · Post by **KwaiLo** » Sun Feb 12, 2012 11:20 am

I wouldn't leave my beer on the yeast for an extended aging process.

matt7215 · Post by **matt7215** » Sun Feb 12, 2012 12:04 pm

KwaiLo wrote:I wouldn't leave my beer on the yeast for an extended aging process.

unless its a sour

atomeyes · Post by **atomeyes** » Sun Feb 12, 2012 12:10 pm

yeah, i didn't think of the yeast factor. will transfer to a secondary.

i guess i have one more question: pannepot also does a reserva, which is oak aged and slightly sour. if i did the oak chip thing, would i still transfer to a secondary to get it away from the yeast?

thanks!