Dipak,
If you have a 5 gallon carboy set up with a C02 tank you could carbonate your barley wine that way. Take a clean and sanitized keg and pour the barley in the wine quickly minimizing the contact with the air (oxygen). Close up keg and hook up the co2 and make sure you purge the oxygen out of the keg really good. Then force carbonate the barley wine. My technique to carbonate a carboy keg is to crank up the psi to 30psi and top it off every few days for a week. You will see the pressure drop when the barley wine adsorbs the C02. You could do a force carbonate faster but after a week I then pull the pressure pin down to 8 to 10psi for serving.
Tom
I bottled some Barleywine about 6 weeks back and it still has not carbonated. I did add some priming sugar, but have noticed there is absolutely no yeast sediment at the bottom of the bottle.
Would it be appropriate to pour all the beer into a pail, add some yeast, and then re-bottle (cleaned, msanitized, etc.)?
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