Batch Condition vs Bottle Condition

Discussion in 'Homebrewing' started by Mantooth, Jun 18, 2014.

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  1. Mantooth

    Mantooth Initiate (0) Dec 6, 2011 North Carolina

    Brewed a massive imperial stout - recipe calls for batch conditioning for three or more months (in secondary). Anyone ever split a batch - batch conditioned half and bottle conditioned the other? I'm curious if there's much difference.
     
    #1 Mantooth, Jun 18, 2014
  2. ssam

    ssam Pundit (997) Dec 2, 2008 California

    Carboys are not rated for pressure as far as I know. Conditioning in Secondary seems like a bad idea to me, unless your secondary is a keg.
     
    #2 ssam, Jun 18, 2014
  3. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    If time is no object, I prefer aging in the keg. It allows a single place for particulates to settle. Other than that, you will probably notice little difference, all other things remaining the same. You can cold condition in the bottle, it's just that you will have more particulates in the bottle than if it would have bulk aged and then transferred to a bottle.
     
    #3 scurvy311, Jun 18, 2014
  4. TastyAdventure

    TastyAdventure Initiate (0) Nov 13, 2012 Kentucky

    Is adding more yeast necessary at bottling if you bulk age for 3 months?
     
    #4 TastyAdventure, Jun 18, 2014
  5. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    I have not bottle conditioned in years, but after 3 months at near freezing temps, I would add yeast as insurance. Again, I am sure others will have more specific advice on this.
     
    #5 scurvy311, Jun 18, 2014
  6. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    I read this as priming in a keg as opposed to priming in a bottle. OP, can you clarify?
     
    #6 FeDUBBELFIST, Jun 19, 2014
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