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Okay, thanks everyone for the responses.

From what I've read in the last couple days, it's a wheat based barley wine (though I did come across some variations with potatoes invloved - but I'm interested in a wheat barleywine). I like wheat beers in general, but the main reason I'm so interested is because it seems like it might be a...

How long does a wheat wine typically take to mature? I know that wheat beers in general hit their prime pretty fast, but what about when you are getting to 9 or 10% (or higher)?

Well, I was going to use some other grain too, so maybe I'll use some flaked wheat, too. The recipe I'm starting from calls for peated malt, too, and I was thinking of lowering it to 3 oz. since a lot of people seem to think it's a bad ingredient. This is for a heather gruit.

I'm looking to add some oats to an extract beer for body and mouthfeel. I have whole toasted rolled oats, and I'm wondering if these will work as well as flaked oats. I am not looking for any fermenatables out of them, just body, to make up for some of the thinness I expect from the honey I am...

Thanks everyone, you guys gave me some good options. I think I'll advise him to do a kolsch first. Like some people suggested, I'm hopeful that brewing will expand his tastes. In general, though, he doesn't usually enjoy the beers I bring over (usually something over 9%, and very flavorful), so...

A friend of mine wants to get into brewing, but he likes light beers - mostly crappy macrobrew, pilsners, though he likes some wheats too. I'm not really sure why he wants to brew, but I guess he needs a hobby. In any case, lagering is out of the question for a while at least, so what are some...

Interesting.

That's good to know. I do plan to get another primary soon. How come people do use secondaries, if it doesn't really help, but adds infection & oxygen risk? Is it pointless? I know it's a contentious issue...

What about oxygen barrier caps? It's going to age mostly in the bottle and I've read that those caps only make a difference in the short run, and that long run it's basically the same as regular caps. I'm also toying with the dipping the caps in wax after bottling idea. The bottles will sit for...

Thanks, good idea.

I thought it would help for clarification, plus my primary is also my bottling bucket, and I thought there'd be a whole mess of yeast sludge at the bottom, so I didn't want to deal with that at bottling time. Did I waste a step?

Cool, thanks guys. I'm still working on that RDW part in general. I'm sure that'll be easier after I get a few more brews under my belt.

I transferred my barleywine to secondary last night, after three weeks in primary (OG 1.110 - SG 1.033), and there is about 5.5 inches from the top of the beer to the bottom of the bung. I know there is CO2 in the beer that can come out, but the gravity hasn't changed in a week, so I'm not...

Cool, thanks. I'll look into that. Maybe I'll go for just enough lavender to give aroma.

I'd like to brew an orange blossom honey mead with lavender and vanilla. I am also considering adding some sweet orange peel to bring out the orange, but overall I am looking for both citrus and floral flavors, hopefully to be mellowed somewhat by the vanilla. I'd appreciate any help with the...

Okay, thanks. I won't worry about it, then.

I would take a gravity reading, but I must have messed it up, because the original reading said 1.042, so I think the wort wasn't well mixed with the topoff water when I took the sample. I guess I could still take some readings over the next few days and see if it's changing.

I brewed my barleywine on Saturday, and after some pretty active bubbling, things had really quieted down by yesterday, to only bubbling every couple minutes. I used 13.2 lb of extract, a pound of turbinado sugar, 2 packets of Scottish ale yeast, and 2 tsp. yeast nutrient. I checked this...

That's interesting. I really like IIPAs, but I'm going for a BW here, so I'll try it without the champagne yeast. Thanks for the tips, everyone. I'm feeling ready to move forward with the brew now.