Add brown sugar to secondary?

[bjzelectric]

Just racked my Barleywine to secondary to "bulk age." According to Beersmith my IBUs are in the 140 range whereas my OG was 1.096 and my FG is 1.018 (~%10abv). I intended to overhop this brew considering I want to age it for at least 8 months before bottling, prob a year before consuming. However, Im afraid I went overboard. I was thinking of adding maybe a # or 2 of brown sugar or maple syrup to the secondary but of course I want a second opinion (and third and fourth). Whaddya think? TYIA

 

[leghorn]

I think your FG is right where you want it. A barleywine should have sweetness and fullness. I'm drinking a Bigfoot 2009 right now and the fullness and sweetness comes through beautifully. I only wish it was aged longer. The IBUs will drop out if you age it. If you add simple sugars, you will thin it out in a way you don't want. Bottle it up as is and put it in a forgotten corner until you stumble across it a year from now. It'll be fantastic!

 

[maskednegator]

Human perception maxes out at like 80 IBUs, and it's exceedingly difficult to get more than 100 IBUs into solution. Your beer is fine.

 

[david_42]

Wait 8 months and see how it tastes. 140 IBUs isn't possible without using hop extract, regardless of what the software says.

 

[mkling]

Adding brown sugar will just give you a lower FG, which is just what you don't want. 1.018 is near perfect for a BW as far as I'm concerned. Let it age & you'll be fine.