My first "original" recipe: Barleywine

[BrewBum]

Try a large pitch of Pacman yeast, my barley wine was done in 2 weeks from starting gravity of 1.113 to 1.023. I used no sugar, aerated well and only once and fermented around 68. Probably a little high. That yeast is ridiculous, I did pitch on a cake though. You can still get the yeast from Northern Brewer.

[GooberMcNutly]

Well, that Nottingham really did a job on my wort. 10 days took it from 1.105 down to 1.016, which is actually a little lower than my target of 1.020. I pitched 4 packs of yeast initially. It has a strong alcoholic flavor from the sample I tasted, but not hot fusils. No "sterno" flavor. It's in secondary now for about a month or so, maybe longer if I don't need the carboy right away.

Here is the label, just finished it this morning when I couldn't sleep: