Should I backsweeten?
Some backstory: I brewed a Barleywine with a friend back in April.
The Grist was:
30lbs Maris Otter
4lbs Melanoidin Malt
2lbs Caramel 40
2lbs Caramel 80
After some bad efficiency, we yielded 7.5gal at 1.105 OG and pitched some washed Bruery Duvel yeast.
After 2 installments of pure maple syrup (Bringing the OG up to 1.21), and a month of whiskey barrel aging, our beer is at 12 brix with the refractometer / .998 FG with the hydrometer- 16.5% ABV
It is obviously very hot and dry right now, and we will be bottle conditioning it. Would you backsweeten?