How Long to Condition?

Yesterday I brewed a double IPA. The OG was 1.102 and the beer is appx 70 IBU. I'm trying to properly age this beer so i can get the best possible taste. I just read that John Palmer recommended to ferment a barley wine for 2-3 weeks and then 1-3 months in the secondary fermenter.

Is this a good rule of thumb for me to follow? I've read on this board that for every 1%, you need an additional month of conditioning. Does this mean i also bottle-condition for 5 months?

By the way, i've done what i never thought could've been done. I needed a blow-off tube with my 6.5 gallon carboy! This beer is a beast.

The time in the clearing tank counts towards conditioning. You may want to hold off on the final dry hops until two weeks before bottling. 3-5 months total will probably enough.

I am definitely no expert here but my understanding is that hops aroma, and flavor decreases with age so for DIPAs which desire lots of hops flavor it is more a balance of aging the hot alcohol flavors without letting the hops disappear. So DIPAs are usually aged less than things like Barleywines and RIS. I would guess this is also true of time in the fermenter also but I don't know.
Craig