These guys aren't kidding... Barleywines are tough! They are a relatively huge homebrewing investment - considering 1) initial cost of ingredients, 2) fermentation time, 3) equipment expense (ferm. temp control + carboy locked up for 6 weeks) and especially - 4) aging time. I've been brewing for 10 years. About 5 years back I decided to do an extract barleywine. I think I spent close to 70 bucks for that batch of five gallons. I didn't know shit about starters, fermentation control, etc. I ended up with 5 gallons of syrupy underattenuated fuselly garbage (think sweet olive juice) that I had to painfully dump down the sink.
I'm not saying it's not possible, I'm just saying that it is difficult - especially when you are enlisted in a foreign country! Make a
huge starter (go to mrmalty.com for a calculation), aerate the hell out of it, and try to keep your fermentation temps even and you have the best chance. Then age it as long as humanly possible while you choke down all that Sapporo (a.k.a Japanese Bud) waiting for it....
Let's put it this way - at least it will be better than that local brew! (Well, Kirin Ichiban isn't that bad...) Good luck, my brother! You are in the right place for advise. My personal opinion would be to stick to some other middle of the road ales until you're stateside. Welcome to the BN Army - the hard way! BN Army Boot Camp! Oy!
Mylo
