Barleywine

When brewing barleywines you should boil at least 90 to 120 minutes.

You should not re-use yeast in Barleywines or any other style that is about 16 plato (1.064).  The reason for this is that the yeast are stressed and can start to mutate and produce off flavors due to the higher gravity.

Step up yeast at least 3 times when making barleywines.  You want about 1/2 gallon of starter.  See making a yeast starter in the Brewing Technique section.

Chinook and Cascade are a good bittering hops for barleywines.

Since barleywines usually sit in the secondary for months it is a good idea to add a pack of champagne yeast to your bottling bucket to help prime your beer.

Barleywines take anywhere from six months to over a year to become very tasty.  Have patience and you will be rewarded.