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Are these English barleywines that you've had? All the barleywines I can find are American, but even those hop levels when subdued a bit could still be quite bitter, as I would imagine. My last changes included notching the caramel malts down to 1.25lbs (1lb 80L, 4oz special B). I was looking at...

Beer calculus on hopville.com is really the onlt "software" I use. I have a little something on my phone, but its not the same type of calculations as the website. Sorry for the late answer to your question. I lost it among the beer lol :tank:

The mead yeast is ther just because I was thinking about it. I'm not quite sure theexact yeast I wantto use yet. It may not be until I get to the brew shop that I decide lol. A year from now, what type of bitterness should I expect from a barleywine? Should it be very strong or just there? I...

Soooo, let's just say I'm making a barleywine. The only reason I want a long boil is for the efficiency's sake? I was thinking of 75min. Is that too short? My recipe: http://hopville.com/recipe/447349/english-barleywine-recipes/barleywine

I changed the recipe a tad. I disagree about the advice for the caramel malt. The BJCP guidelines state under the ingredients for an English Barleywine that "judicial" amounts of crystal/caramel malts are used to increase the sweetness. In addition, bourbon untouched in the secondary takes over...

If I may chime in, I agree that just covering the vanilla would be the best option. Too much bourbon in the secondary creates a "bourbon beer," and if you wanted that, you could just get some club soda and bourbon. Even a splash would be fine, in my opinion. There seems to be a fine line to...

Recently, I have decided that I want to do a barleywine and maybe have it ready in time to put it into a competition near the end of 2011. The grain bills are huge so it will be a substantial cost for a a beer recipe - even at my puny five gallon capacity. I want this recipe to be as perfect at...

Should I keep the primary at room temp (70) or lower for the whole 4 weeks?

I have always wondered how different stouts are from other ales and now that I want to brew one, I am specifically curious how long one should let a stout ferment. The recipe I found seems quite appitizing to me and looks to have fermentables out the bum that the yeast will be wanting to gobble...