Sorry, this is no help, but IMHO, you did it backwards. Always better to let the yeast start "easy" and work their way up to a stronger beer.
Sorry, I just read a book about barleywines so I'm all chock-full of EAC-ness.
I say make another high-gravity concoction as long as you've got the yeast cake ready. Why not an Imperial Stout?
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