barley wine

So my idea is that i'll brew a beer (probably either a stout or a barely wine) and I'll let it age for a year. Approx 2 weeks before batch #1 is a year old, i'll brew batch #2. And I'll repeat this cycle year after year. Each time I'll pull an equal amount of each vintage and blend them...

Quote from Bell's:A barley wine with deep amber color. The brandy of ales, this beer has vintage character and will mature in the bottle at cellar temperature for years. Original Gravity: 1.098 Alc. by Vol.: 10.2% - 335 cal. per 12 oz. Avail. Pkgs.: 4/6/12 oz. bottles (case), 15.5 gal. keg...

Quote from Bell's:A barley wine with deep amber color. The brandy of ales, this beer has vintage character and will mature in the bottle at cellar temperature for years. Original Gravity: 1.098 Alc. by Vol.: 10.2% - 335 cal. per 12 oz. Avail. Pkgs.: 4/6/12 oz. bottles (case), 15.5 gal. keg...

Hey guys so I brewed up a batch of Barley wine about a week ago, 1.102. I haven't checked the FG, but with 5 days of aggressive fermentation and a healthy yeast starter I'm fairly confident it is fermented out. So my plan was to rack to secondary on oak cubes, but the smallest carboy I have is...

I am going to make a 15L batch of barley wine with a target og of 1.108. I am going to use mangrove jacks m42 new world strong ale yeast which is suitable for that strength but i presume i will still need to pitch 2 packets for such a high og? thanks