I've got my barleywine fermented out and it's decision time. The recipe calls for dry hopping for a few days but I'm also planning on leaving it on bourbon dishes oak cubes. What order do you all recommend?
1. Dry hop as scheduled then leave it on oak for a month or so. Then keg and let it age for a year.
2. Put the oak cubes in for a month, transfer to a keg for a year and dry hop in the keg immediately prior to serving.
3. Dry hop and use the oak chunks at the same time, pull the hops after a week, continue on oak for another three weeks then transfer to the keg for aging.
4. Other???
This is DuClaw's Devil's Milk barleywine recipe.
1. Dry hop as scheduled then leave it on oak for a month or so. Then keg and let it age for a year.
2. Put the oak cubes in for a month, transfer to a keg for a year and dry hop in the keg immediately prior to serving.
3. Dry hop and use the oak chunks at the same time, pull the hops after a week, continue on oak for another three weeks then transfer to the keg for aging.
4. Other???
This is DuClaw's Devil's Milk barleywine recipe.
