gauzzastrip
Active Member
I brewed up a barley wine 2 weeks ago. Added 1 lb DME / fig puree when fermentation slowed.
I'm going to add figs to the secondary. I was just planning on quartering them and letting them sit in some vodka.
I guess my question is, is there any point in dry hopping a barley wine? If most of the hops flavor fades after the first few months anyway.
Should I not dry hop if I'm adding the figs?
Should I only let it sit on the figs in the secondary for 1-2 months and then force carb in keg / bottle and let it sit for another 4 months to age in bottles?
That was my plan, just asking for any advice / input.
Thanks.
I'm going to add figs to the secondary. I was just planning on quartering them and letting them sit in some vodka.
I guess my question is, is there any point in dry hopping a barley wine? If most of the hops flavor fades after the first few months anyway.
Should I not dry hop if I'm adding the figs?
Should I only let it sit on the figs in the secondary for 1-2 months and then force carb in keg / bottle and let it sit for another 4 months to age in bottles?
That was my plan, just asking for any advice / input.
Thanks.
