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I would assume that any smash with lighter grain would do the trick. Then play around with different types/amounts of hops to dial in what you really like. That is part of the beauty of homebrewing: being able to make a good beer better.

I see the update that you made to the recipe and it looks like quite a project. I'm actually going to be brewing my first Barleywine in the spring so it can be ready for the fall. That will be my largest beer yet although I have been eyeing a Wee Heavy as well. Maybe I'll switch. I've got 2...

The earliest I could start it today would be 5pm. That is assuming work and traffic agree with me. In which case I could do the starter and then drop it in the fridge before I walk out of the door at 6am tomorrow allowing for 13 hours all on the stir plate. The fridge for the (then) 3 days and...

What beer are you brewing that is 16%???? :drunk: And how long did you age it? I'd love to try something that large :D

I could start the starter up to 11pm tonight and the earliest I would make it back to put it in the fridge would be 11am 4 days later making the difference 84 hours. No timer on the stir-plate so over the first night would be all that I could do with it. I plan on brewing later on the 4th day so...

You want O2 in before you begin fermentation because the yeast need it to grow. You DON'T want O2 after fermentation is going or you will oxodize the beer and make it taste like cardboard. That includes siphoning to a "secondary" which is actually mis-labeled and should be called a brite tank as...

So I plan to brew 4 days from today but I won't be home inbetween to do anything so I was considering making a starter tonight, leave on stir plate over night, take off stir plate and leave at room temp for the next three days, decant and pitch. I'm using a beaker with a foam "stopper" in the...

I am in the same boat as you William (great name by the way). With the brews that I have done so far I have used 4 or 5 different types of hops but they all just smelled like lemons to me and since the recipies were all different it is hard to pick out the addition that the hops is responsible...

I use a 30 day rule. Figure 3 weeks to hit FG is typical and an extra week for the yeast to clean themselves up. I've done 60 days but I think that was overkill and seeing the fermenter sit there for so long was agonizing.

You made the right choice :D You sound like you have a good handle on things. My advise is to take it slow but expect to make a mess. I was sooooooooo worried about getting an infection with my first brew that I didn't take enough time to enjoy it like I do now. Some people leave their wort...

All of my stoppers slide back up in the neck of the carboy much higher than yours did and I haven't had a problem. My longest ferment so far was 60 days and that beer turned out fine. I've even had negative pressure from a too warm wort going into a too cold fermentation chamber and had my...

From all of the research I could find the answer is no. If the hops are added any time during the boil then they impart their attributes at that time and can be strained out of the wort before being put in primary. I've done beers both ways. The only problem with leaving them in the wort is a...

I purchased a funnel set when I started brewing that includes a massive funnel that I've been using to pour my wort into the primary. I just cover it with a grain bag as a strainer and start pouring. I do lose some in the process though, never had a clean pour yet. I've been considering using my...

I've been using a 30/30 plan with beers under 6%. 30 days in primary fermenter, 30 days in bottle. Has produced good, clear beer with no cold crashing, whirlfloc/irish moss, or additonal yeast necessary.

The language may have been a bit off color but I personally found it funny and on topic. Just saying. Also, I've had ales up to 75 F in primary that came out with some heavy booze presence at bottling but it all aged out after a month and the beer turned out great.

I'm stepping my way up to bigger and better brewing and I have the ingredients for my first two all grain beers on the way to my house. I'm going to do them as BIAB but I'd like to step up to a 3 vessel setup sometime in the future. I was specifically looking at Midwest's 5 gallon Kewler Kit...

I primary at least 30 days so no worries there.

Things I have learned from my kit purchase: If you can wait 30 days for primary, a secondary isn't really needed. I now have a 5 gallon secondary glass carboy collecting dust :/ A wort chiller is worth the money. I spent a lot of my time switching out ice and water in my sink and just waiting...

I highly endorse getting some Brewhaulers. In fact I would get as many as you have carboys for so that you don't have to worry about switching them around and shaking up your brews if you do more than one at a time. Carboy handles always feel unsafe to me as I'm waiting for the neck of the...

I second this. If you like malty vs hopy you may find yourself loving schwarzbier. Expecially if you are a lager drinker by trade anyway (although you don't sound like one). AHS's schwarzbier has been the best beer I have made so far easily.