Today, I bottled a barley wine that I brewed last January that has been sitting in secondary for the last six months. The barley wine, an Anchor Old Foghorn clone that I put together, tasted good and will likely be excellent after it's bottle conditioned for a couple months. My recipe calls for 90% pale malt and 10% 55L crystal malt to 1.100 and bittering to 60 IBU using all cascade hops. I was a little apprehensive about using cascade hops, as Old Foghorn doesn't have a strong citrusy hop character, but after six months in secondary, the hops don't really stand out that much. I used White Labs Burton Ale (WLP023) yeast, not my first choice but I happened to have a big yeast cake of it available. When I transferred from primary to secondary, the beer was very estery and tasted slightly of green apples. When bottling, the beer was still slightly fruity but the Burton yeast qualities had significantly diminshed. There are definitely a few things going on in this beer, although the flavors aren't as blended as I would like; aging should remedy that.