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Topics - hopsindahood

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Yeast and Fermentation / Affect of barrel aging or infection?
« on: June 08, 2018, 04:58:22 PM »
I made a barleywine in March, 2018 and put half of the fermented beer in a barrel and the other half in a keg.  My intent was to have enough beer in keg to blend if I needed to. After about 1 month in barrel, the airlock started bubbling and has continued to bubble for the past month. I pulled samples from the barrel and the keg and compared the pH and refractometer gravity today and there are differences.

This is my first experience with barrel aging, so I'm not sure exactly what to expect. I was careful with sanitation, as always, so I feel the chance of infection is fairly low. Both samples taste good and don't show any off flavors or other indicators of infection. Cause for concern? I'm planning to test again in 1 month to see if there are additional changes.

Left side is the kegged sample pH (3.98) and the right is the barrel sample (3.82)

Left side is the kegged sample (1.044) and the right side is the barrel sample (1.041) Yes, I know this is not actually the specific gravity, but it's a simple way to compare without wasting a lot of beer.

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