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I used english hops then...kent goldings and fuggles... so if the dry hopping aroma fades with time, and I bulk condition, won't the aroma still fade after i bottle, if i let the barley wine continue to age for 6 months to a year? is dryhopping only for beer which will be consumed pretty...

is bulk conditioning necessary? I've read that bottle conditioning is fine too...if not, why not? also, how do i know if my barley wine is english or american? i got the recipe from HOME BEERMAKING THE COMPLETE BEGINNER'S GUIDEBOOK (Moore) THANKS! and CHEERS!

i have a barley wine in the secondary for a week now...anyone recommend or contraindicate dry hopping that? I'd leave it for a week or so before bottling...

when dry hopping, is hops omitted from the boil, or do you follow the recipe as is, and dry hop for extra hoppiness? thanks!