Originally Posted by kingwood-kid
You have any idea how long that would take? I brewed an English barleywine with about that many IBUs, assuming that it would settle into the right range with enough time. I just have no idea how much time that would be.
I don't brew anything with that many IBUs in it. I would say let it age a year and then sample. If it's still too bitter, then give it another 3-12 months before you sample again.
My 15.3% English barleywine has 55-60 IBUs in it. I'm planning on letting it age at least 1-2 years before I start sampling it. I'll be transferring it to aging vessel soon. I'll take a gravity sample from that.