Barley Wine bottle conditioning

[HodgsonsBrewer]

Hi All, I'm planning on brewing a barley wine next and I need some advice on how to bottle condition it. The OG will be 1.120 and I'm hoping to get it down to 1.024 FG. That's 12.4% abv of goodness! I will let it sit in the secondary in my frig for about two months at 40F to clear up before I bottle it. Will I need to add a bit of new yeast and how much sugar should I add, I like bubbles so? How long should this be aged? I thank you in advance for your input.

 

[phatuna]

Hi there, you should be alright with the yeast that you have in there already. here is a priming calculator, just scroll down to the style = barleywine. If you like a lot of bubbles, 2.3 volumes is on the high side for this style.

http://www.tastybrew.com/calculators/priming.html

 

[bdnoona]

I have a friend that had some issues with cold crashing beer before carbing it. It didn't carb right because so much yeast dropped out of suspension. I'd bottle it before cold crashing, and then put bottles in the fridge after giving it proper time to carb up. All the sediment will drop out in the bottle anyway. My $0.02.