My English style barleywine is almost ready. It was aged in a carboy over four months. I then dry hoppped with an ounce of East Kent Goldings and Hallertauer Mittelfruh for ten days. Tonight I racked off the hops and into a corny keg for force carbonation and serving. I intend to package some of this into bottles for aging and leave some in the corny for consumption in the basement brewpub on my birthday at the end of june.
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