Any bottle conditioning advice for this still to be brewed Barleywine?
My intention is to go straight from the fermenter to bottles, no priming bucket. My reasoning is that this will be less aggravation and less to clean, though I will have to sugar-prime all bottles individually. I also do not intend to add any additional yeasties to the bottles, hoping that after 2-3 weeks of primary, the original yeast will make a triumphant return to form. Red flags?
As I see it, measuring the correct amount of sugar to add per bottle will be my biggest hurdle. Or am I missing hurdles?