Why the hang up with 10%+ ?
I recently did a 9.4% Belgian Dark Strong that was in pretty tasty shape at about 3-4 months. Many heavier beers will be just fine at 3-4 months. They just tend to come together a bit more with some more aging.
Primary: German Hef, Belgian IPA, Scottish 80, Belgian Dubbel
On Tap: Oatmeal Stout, Vanilla Oatmeal Stout, Belgian Dark Strong, Munich Dunkel, Dunkel Weizen, Oktoberfest, Bock, IPA, Black IPA, English IPA, Pale Ale
Using the mind to look for reality is delusion. Using your senses to look for reality is awareness.
"One time I was so desperate for a beer I snuck into the football stadium and ate the dirt under the bleachers." Homer Simpson
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