Strong ale fermentation, what to expect

[BrutalBrew]

I have a barley wine fermenting away. I am concerned due to it acting just like smaller brews. Its OG was 1.114 . I was expecting a heavy fermentation , or longer time bubbling away, but it's bubbling no different than 1.050 brews and now 3 days later it is slowing down. I know gravity readings will tell all but can I get some feed back on what people experience on strong ale fermentation. I really thought with twice the sugars it would act different.
1.114 OG - 2 packs of US-05 rehydrated and pitched. Injected oxygen for 60 sec before pitch, then 12 hours later for another 60 sec. ambient temp has been 65 to 69f. brewed Sunday. now Wednesday .

 

[BryceL]

My big beers don't typically ferment much different than any other beer. It definitely slows after the first few days, but keeps knocking points off. I finished a barleywine last month, it hit FG in about 6 days.