uglygoat
Well-Known Member
i've got a barley wine that was brewed up on 1.1.06, fermented violently with the wyeast 1084 irish yeast for about two weeks, then i put it in the secondary.
i'm still debating whether i am going to leave it in the secondary till summer, or just bottle it within the month counting on the residual sugars and let it age through the winter in the bottles. i'm not really keen on priming this batch, cause it's gonna be in bottles for a long time.
the gravity is still sorta high, 1.032ish, it started at 1.096ish (i'm usually a few pints into the brew when i take readings :cross: )
thoughts, suggestions, experience in bottling/conditioning of the barley wines is much appreciated.
i'm still debating whether i am going to leave it in the secondary till summer, or just bottle it within the month counting on the residual sugars and let it age through the winter in the bottles. i'm not really keen on priming this batch, cause it's gonna be in bottles for a long time.
the gravity is still sorta high, 1.032ish, it started at 1.096ish (i'm usually a few pints into the brew when i take readings :cross: )
thoughts, suggestions, experience in bottling/conditioning of the barley wines is much appreciated.