LowNotes
Well-Known Member
If it is too sweet try oak aging. The wood should add some tannins and a drying mouthfeel. Usually work best in sweet beers anyways.
Hmmm, that is an interesting idea. I've never used wood chips before, but since I am going to be bulk aging it already, it wwould certainly be easy to do in this case.
I racked it to secondary last weekend, and am now just waiting another 5 weeks before adding my dry-hop.
One problem is I still don't have a FG...I don't have a good graduated-cylinder to do gravity readings, and I obviously dont wat to plop the hydrometer into a carboy. Normally I take readings straight in the bucket, one right at pitching time, and then my FG after transfering to the bottling bucket...
I suppose I could transfer it from the carboy to a bottling bucket for the last month of aging...take my reading and if it is high, add wood chips/cubes. Or hell, maybe I will add the wood no matter what...are there any downsides to adding oak to an IIPA/Barleywine like this? Hell...I suppose I could even split the batch up and add wood to one, but not the other, so there can be a side-by-side comparison at the end, but that might be more work than I want to do, especially since I only have about 3g to start with.