I brewed an english barleywine last year (OG: 1.092 - FG: 1.025) with a lot of caramel malt, the resulting wort was very fermentable. At the primary, in a week it goes from 1.092 to 1.035, the second week it reach 1.033 and stuck for 1 month at this point. When moved to secondary for a 2 month maturating it was measured hiting 1.025, fine by me. Considering that the batch had 5gal and IBU = 54 and I've just used 1 package not hydrated with 2 spoons of yeast nutrient, I'm very pleased with the S-33 final job. The beer is completely round, no diacetyl, no harsh alcohol, sweet malt aroma and great fruit taste. A little more sweetier than bitter, still on BJCP. Next brew of barleywine I'll definetely use 2 packages and less caramel malt. Obs.: I was not concerning too much for the fermentation temp, I suppose that it occured major part at 22~24ºC (72~75ºF).