BrutalBrew
Well-Known Member
I have a Barleywine that is very close to finishing fermentation. It began at 1.114 and is now at 1.028. Its close but who knows when it will be done. I plan on storing it for around 6 months in a fridge in my garage that I have manipulated the thermostat to keep it cycling from 55f to 61f. What I'm thinking is to transfer it to the secondary before it is completely done fermenting so I will get co2 to fill the void of the better bottle so it doesn't set for 6 months with oxygen contact. I will transfer it to 5.5g better bottle and let it sit at 65f to 68f until there is no more bubble activity for about 5 days before moving to fridge( I know that's not a indication, but I know the difference between bumping the container and/or temp changes. I'm home all the time and watch it like a hawk.) But it has been steady bubbles 1-2 every min for past 3 days. 8 days into ferm now. Or would it be better to just let it completely finish in the primary ?