How many ibu's did you shoot for. I really like to make barley wines I enjoy learning what other people do. I usually try on a 1.090 to get 100 ~ 110 Ibu's,. I always throw on a yeast cake and aerate well, with Servomyces....Its very expensive its suppose to be good stuff, I'm not sure if I have noticed a differance using super ferment, versus Servomyces.
In the past I was really not able to maintain a good temp on my ferment with a water/Ice bath.....So I got a fermentation freezer with a controller. I keep the temp about 65 and after a few days warm up to 68. When I secondary, I go to keg, pop on some pressure then every few days relieve some pressure. At the phase of fermentation you dont really risk overpressuring your keg, and they will hold a ton of pressure. I find that the beers just age better in bulk in the keg. I have aged barley wines at room temp 70 ~ 76 and also in the fermentation frige and they are both great. Good luck!