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Just don't over carbonate this beer, its not very carbonated, think I put in like 7-8psi before bottling. This beer really should find its way into a bottle so it can be aged, just make a homemade counter pressure filler out of a cheap bottle filler, rubber bung and connect it to a cobra head tap.

I'm at 8 months with my KTG clone and it keeps getting better and better. I transferred it out of the primary to a corny keg after about 2 weeks, added the port soaked(1 month) oak chips and left them for a good 6-8 weeks. Then cold crashed and bottled with a counter pressure bottle filler...

I wouldn't do it. Your gonna serve them the barley wine in a glass right? Just do the pouring yourself and they will hardly care about the bottle.

I did this recipe as well, fell a bit short on gravity(1.094) and it fermented down to 1.022. I pitched a 3rd gen. cal ale and it mowed right thru it in like 5 days. At 7 days it already tasted good, but getting aged anyways. Lots of chocolate notes. After the RIS was done I resparged with 4...

Yeah Smutty's imperial stout is much different then KTG. I actually prefer the Smutty when comparing the two fresh. The Smutty is very hop forward, lots of west coast hops. KTG should be aged at least 2 yrs imho, then its one of the most complex, best tasting beers I've ever experienced.

I have very good success with WB-06, but i open ferment when using it and ferment at 64, never more then 66. I also use very soft water with my weizen. Gives the perfect balance of banana/clove with a hint of vanilla. I'm guessing there will be a good amount of phenol/ester suppression @70+...