Originally Posted by Dr1nkBeer
Yeast isn't the issue... Barley wines tend to need some time to age a bit before they are ready to serve. You keging or bottling? I would bottle some and age it.
Thanks but, looking at the recipe, did I brew a barley wine? If so, I would imagine fermentation won't take THAT long. Plan was 2-3 weeks in 1st Carboy and then I was debating (although I know not all that necessary) transferring to a secondary and storing in the cellar to improve the clarity of it and balance things out a bit for another 2 weeks. Dry hop on the last week or so of 2nd fermentation and then keg.
I have four full kegs right now on tap so, I'd just store this one until one of those finally became empty..so just force carb and stick it in the cellar in the keg until one of my current beers runs out.
Still not sure if this is the right approach.