I was planning on aging my barley wine in a carboy. Is it appropriate to dry hop upon transfer to the secondary for aging. Or would it be better to dry hop after I consider the aging process to be done, i.e. prior to bottling?
I routinely leave dry hops in beers for months and get no vegetal flavors. When to dry hop it up to you. I generally do it in xfer to secondary just because I'm lazy...err, pragmatic....and want to get everything done in one step. From that point, the hops will be in there anywhere from 2-6 months.