First time barley wine brewer
- Thread starter AdrianFry
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Depends on a few things, like how much yeast is in the carboy, how much headspace you have in there, and how it tastes
I would suggest keeping your headspace a small as possible, keep air out of it, make sure it's not sitting on a thick layer of yeast (no more than say, 1/8".. Shooting from the hip on that though), then putting it in a dark closet with a stable temp and forget that it's there for a year or so
The alternative is to bottle it now and age it in bottles, but I've had better luck bulk aging strong beers, and I've run into bottles tasting pretty different between bottles of the same beer depending on where they are stored and temperate differences and oxygen ingress
