Barrel aging... bung or airlock?

I've always just left the airlock, however, I don't see a reason to keep using an airlock once the beer is completely fermented out. They do it in the wine world of homebrewing.

On side note, do you mean barrel aging as in it's actually going in barrel or do you simply mean bulk aging in a carboy?

 

I wonder if it's a good idea to purge the barrel/carboy/etc with Co2 before you transfer to it as well?

 

Recommend airlock over solid bung based on our explosive experience. 60 gallon barrel. Think about it - all those gallons, each giving up a little CO2 ... and a little more. It's can add up to a lot of CO2, and be caused by very slow fermentaion or temperature change. Even beer that seems completely fermented out may not be completely inert based on months in a permeable environment.

Airlock = safe. Solid bung = sorry.

 

I'm still skeptical, but I suppose it's better to be safe than sorry. Pmgerholdt, do you mind sharing a little more about your experience? Recipes, gravities, barrel, etc. Just curious.

Wine makers also use "breathable" bungs. Though if you have to buy something new, just to do it and an airlock works just as well, might as well go with what you have.

 

Airlock for sure. I learned the hard way.

 

Temperature change would be the one I'd point a finger at. If the electricity goes out I'd rather suck some vodka into the beer than make a mess.

 

Vodka isn't better per se, it just gives it an extra little kick.

Maybe someone can chime in on the thrermodynamics of why but I know that if you cold crash beer you should replace the airlock with aluminum foil. If you don't the beer will suck in the fluid. I learned this the hard way by sucking in a growler of starsan.

 

I totally disagree with you on the double bubble air lock. It didn't matter if I pulled the whole lid off, or if I just pulled the airlock out before trying to take the lid off, pushing down on the top of a pale ale lid always sucks some liquid back into the beer for me. Hopefully results are better for a carboy. I haven't tried it. I switched over to a blowoff tube a long time ago and WILL NOT look back.

 

I once had suck back with this type of airlock, properly filled. It was during cold crashing. Now I only cold crash in kegs.

 

i never understand the advice to put vodka in an air lock. Vodka evaporates.

 

Depends what you are fermenting/conditioning. Brett, et al can have it's own time horizon...properly maintained air locks are a little insurance...ya never know...especially if you keep adding sugar in various forms over time like I do.

 

Old threads are fun to read. Thanks for the bump.

 

Likewise, I'm sure : )

 

I use bung for spirits and air locks for beer. I've used bungs for beers and not had issues.