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.
Never Miss A Post
-
Popular Posts
Search This Site
Categories
Blogroll
If it is anything like your Apfelwein, it will have to be sipped, not drank. I have been flattened too many times by that brew.