radtek

Recipes 

One month old and I kegged it at 1.022. Force-carbed a couple liters and after a glass...

Pretty damn drinkable as it is. Not too sweet- spritzy and very hoppy and bitter. The 4oz of Special B is in there somewhere. The product of a three or four hour boil- I forget.

I'll counter pressure fill bottles in six months or so as long as I can keep my hands off it! I could certainly serve this now.

I'm gonna get me another glass in a few...

tfries

Recipes 

Let it sit for at least six months and you will be pleasantly surprised. I find that barleywines really come into their own after six to nine months.

Sucram

Recipes 

There is nothing like a year or two old barleywine. Put a few bottles aside and forget about them. Trust me, it's worth the strain on your willpower.

avidhomebrewer

Recipes 

Agreed. I made a barleywine 5 years ago and still have one bottle left. Haven't touched it, been sitting in the fridge for about a year. The longer you can let it age, the happier you will be.

Nightbiker

Recipes 

seems to be the case with other heavier beers as well. I enjoy my porters most after they have aged at LEAST 6 months (and they just keep getting smoother). Haven't tried making a barleywine yet

__________________
GOT BEER?
FERMENTING:
LAGERING/CONDITIONING:Simply Sweet Mead
Kegged: Bad Brown Ale (Brown and a not so good Porter blend).
Bottled:

Plans: Belgian Strong Dark Raisin Ale, Trippel,

radtek

Recipes 

Yep Porters and Stouts require extended conditioning IMO to smooth and meld those flavors. If I get something like Rogue's Shakespeare stout I'm ecstatic!