Often times Barley wine will need a yeast back.
Since it's bottled...you could add back a granule or 2 or 3 of dry yeast to each bottle. It will not take much more than that in my experience. I would try and use a strain that is nearly the same as whatever your original yeast was to avoid getting a higher attenuating yeast that would cause excess carbonation.
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
Originally Posted by TxBrew
This forum is like America's money spread. 90% of the posts were created by 1% of the community.