So, every year for the last two years, I've brewed a big barleywine, and bottled conditioned them. I plan on different recipes every year and have since refined my bottle conditioning procedure. This last one, I cold crashed the primary, kegged it, then added half a pack of redydrated yeast to the keg. Hooked up the beer gun and bottled it. Worked great! I nice compact layer of yeast in every bottle, with no need to refrain from pouring the entire bottle into a glass. The previous year had a nice 1/2" of sediment. Too much yeast I presume.
Sorry for ranting... Both years turned out great. I was really happy with both batches. However, I appreciated the taste of the beers when they were relatively new in the bottle. After having sufficient carbonation from bottle conditioning. They got intensely sweet as they sat in the fridge. This years has only been in the bottle for two and a half months, and is very sweet and malty to me. When it was first carbed up, it was really good, resembling a nice IIPA. They were both hopped quite significantly, so my question is, are there any malts that will contribute pronounced bitterness, so as the hops drop out, the resulting beer doesn't get cloyingly sweet??
I'm thinking about doing a huge RIS this year. Will I have to worry about the same issue?