So, I brewed a barleywine on Saturday planning to begin sampling it in December. Here’s my question: when aging beers do you need to keep them in the carboy that whole time or after fermentation is totally wrapped up can you just bottle and then wait until you want to drink it?
One sees 3 year old barleywines for sale all the time. I can’t imagine brewers are tying up fermenters for three years before bottling.
What I’m anticipating is holding the brew in the fermenter for three months (or so) and then bottling and holding. What I’d like to do is reserve a fair share of it so I can stretch the sampling out to five years or more.
Thoughts? Suggestions? Is my thinking accurate?
Additionally, does anyone have any guidance as to when its appropriate to add yeast at bottling for a big beer?