test bottle -- barleywine

i've siphoned off a 22 oz bottle of the barleywine, adding about a teaspoon of brown sugar. from what i'm reading i may have to put some yeast in when real bottling time comes around. the stuff is still at around 1.030, tastes pretty hot, but also on the sweet side. i think bottling yeast will help trim off some of the extra sweetness. i'll check on the test bottle in 2 weeks or so to see how it tastes before deciding to pitch.

i've harvested the yeast from the primary (lots of trub) of the scottish 80 to see what i can do with it. so far it looks like it's not super-live.