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??? If I bottle condition, how do I get around the issue of the trub at the bottom of the bottle? I wanted to age the BW in the Bourbon barrel (looks like longer than I thought) at around 64 degrees F and then force carbonate so I could then bottle from there. I would like to be able to...

lumpher, Thanks for you responce!

Mick, Thanks for the input!!!

I’M about to brew a nice Barleywine: Ingredients: • 18 lbs British Pale 2-Row (Maris Otter) • 1 lb Caramel (60L) • 1 lb Victory Malt (25L) • 2 oz Golding’s hops (60 min) • 1 oz Cascade hops (7 min) • 1 tsp Irish moss • 1 Tbsp Five Star 5.2 • 2 packs SAFALE US-05 American Ale (Primary)...