I'm thinking about doing a Barleywine next, kind of along the lines of Avery's Hog Heaven. As I'm sure you know, this beer is very hoppy with assertive dry-hopping. How do you think that will work aging it for a couple of months in my rye whiskey barrel? I have aged a RIS in it after I got it, so a lot of the whiskey and wood is gone.
I find myself wondering if anyone has tried dry-hopping after barrel aging, or at the end of the aging time in the barrel. My first negative thought is about oxygenating the beer too much. Thoughts?