I brewed 10 gals barley wine back near end of November (OG: 1.086). Pitched a s-04 yeast cake from 5 gallon pale ale. Aerated well and it had a real slow start at 66 F. Heated to about 70 F and after 36 hours, added a hydrated pack of s-05. 12 hours later it is well krausened and looked like a normal active fermentation. Continued for a few weeks at 68 F. Peak at 72 F and 3.5 weeks. Yeast really dropped out and beer is crystal clear. The gravity is reading 1.030. Not really what I was shooting for. Mashed at 150 F. The hydro samples taste a little estery, like a saison (under pitch yeast stress maybe?). Thinking about making a 3711 starter and adding that. I made one batch with 3711 and drank it, but I didn't care for the flavor all that much. How much 3711 flavor will come through at this point? i am worried about how dry it may get since it is 50 IBUs. The 3711 esters may just blend with the estery flavors already there. I might let 3711 chew through it and bulk age it 'til next fall. Thoughts? Opinions?