I made a big barleywine sort of beer recently, and the recipe calls for dry hopping with 2oz of EKG and for the beer to be aged for 8 to 12 months.
Should I dry hop for the regular two weeks, bottle, and age in the bottles? Should I dry hop for two weeks, rack off it and age it in the carboy? Should I age it in the carboy and dry hop for the last two weeks? Should I dry hop for the entire 8 to 12 months?
I was also thinking that a bit of oak would probably be nice in this beer as well. And, I have the same questions about the oak too, when should I put it in, how long should I leave it, how much should I use?
Thanks in advance!