I mainly ask because on the last few big beers I have done i have gotten some slightly hot flavours. I kept the temp down fairly well with a fridge and controller. and they did age out.
You're going to age the barley wine, right? So any hotness should mellow by drinking time.
Personally, I wouldn't mess with the re-aeration. Like Denny, I really haven't had a problem with attenuation on big beers.
Unless you're hot to try a new technique and see how it works, I'd just pitch the yeast and let it go.