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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)?

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...

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...

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...

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...

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...

I'm posting this here because in a previous thread, I was asked to post the recipe I'm working with, in order to get some things sorted out, but it looks like that thread went dead after I posted the recipe. So, it's below. The major questions I have are: 1. Am I not supposed to pitch my...

I'm brewing a barleywine next week and I have a couple questions. In terms of timeline, I understand the process will probably take about 6 months. When I rack to secondary I am pitching champagne yeast. How long should I leave it in there before bottling? In terms of oxygenation, I know I...

Hey guys, I'm gonna be bottling my second brew on Sunday. It's been in secondary for two weeks and the gravity is steady. What I'm wondering is, should I just bottle by siphoning from the secondary, or siphon to the bottling bucket and then bottle from there? I would think that if I'm siphoning...

I have a couple questions: 1. How big a kettle do I need for an all grain barleywine? 2. I've read a little about parti-gyle, but I'm wondering if something a little simpler would work for me - after I remove the grains from the kettle, can I steep them again in a second kettle for a...

Can anyone offer estimates for the cost of ingredients for a barleywine? I'm sure the cost can vary, but I'm just looking to get an idea.

Hi, I'm a new brewer on my second batch, an partial grain English-style IPA. I left it in primary for a week, and now have it dry hopping (Kent Goldings) in secondary. My LHBS recommended I rack to secondary right after the krausen fell, but I waited so that the friend I brewed it with could be...