Snotpoodle
Well-Known Member
Hi,
I was toying with the idea of brewing up a 10 - 11% ABV Barleywine, and conditioning it for 20 years, to drink on 10 July 2031 on my sons 21st birthday.
If i pick one of the high end barleywine recipes here, primary and secondary for about 3 or 4 months, does anyone think there would be any flavour left over if i bottled and kept 2 cases in a cellar for 20 years?
the idea is that this would still be 1) Drinkable and 2) have some taste after all that time.
Is this possible with a barleywine, has anyone tried it, is there perhaps something else I could brew up instead?
Thanks!
I was toying with the idea of brewing up a 10 - 11% ABV Barleywine, and conditioning it for 20 years, to drink on 10 July 2031 on my sons 21st birthday.
If i pick one of the high end barleywine recipes here, primary and secondary for about 3 or 4 months, does anyone think there would be any flavour left over if i bottled and kept 2 cases in a cellar for 20 years?
the idea is that this would still be 1) Drinkable and 2) have some taste after all that time.
Is this possible with a barleywine, has anyone tried it, is there perhaps something else I could brew up instead?
Thanks!