Originally Posted by randmc
I recently kegged an american barleywine and I plan on ageing it for roughly 6 more months. I want to dry hop this guy but I don't know what time that should be done. My thought is age in the keg and just dry hop a few weeks before I want to serve it. I'm asking if I should bottle because I don't really have room in the fridge to keep a keg in there for 6 months. after it is carbed can I store it at room y
Sounds like you should dry hop now in a secondary, then bottle. After the beer carbs up(2-4 weeks at 70ish degrees), you should than store the bottle in a low 50 degree environment. That's in a perfect world though. Personally, I do not have an aging cellar. So my aged beer are kept at about 68 degrees in the basement. What was the recipe for you barleywine and how did it come out? Did you hit your numbers?