Hi guys,
New user here, been a lurker for a while but never posted.
I kegged up an American Barley-wine today, tasted savage straight out of the fermentor!
I bottled up 5 bottles and plan to leave the rest in the keg to bulk age for six months or so.
Then gonna dry hop it for a week or so and then bottle from the keg.
Do ya reckon it would be better to leave it at room temp or put it in the fridge for the 6 months, what difference do ya think there would be if any?
Gonna try a bottle every month or so and see how it's developing and decide when to bottle the rest.
Andrew