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.