Thanks. Fermenting for 14 days or so sounds about right. My question about the long fermentation time (2 to 4 months) in some recipes may be because some authors include aging and/or bottle conditioning in fermentation time. I can't imaging having a beer fermenting in a bucket for 4 months, bottle it and then age it. I typically make big beers, primary for 14 days, secondary for 7 days and dry hop if needed, bottle and condition for 28 days, all in a temp controlled fermentation chamber, then age at room temp for at least 28 days. Big beers do get better the longer they age though. Just wondering if anyone really FERMENTS barleywines for 2 to 4 months and then bottle or keg it.