What is the difference between brewing a Barleywine at 10% ABV and brewing an Imperial IPA or Imperial Stout at 10%? The reason for the question is I am about to brew my first Barleywine and gather from Barleywine by Zainasheff and Palmer that much longer fermenting / aging time found in most Barleywine recipes is recommended. Most Imperial brews have a little less than half of the fermenting / aging time.
Typically brew Imperial beers with 18 to 20 pounds of grain. Most come out good. Shoot for 10% but generally get about 8.5 or 9%. Fermenting / aging schedule is generally 14 days primary, 7 to 14 days secondary, bottle condition 28 days and age 28 days. According to Barleywine, fermentation / aging typically is 14 days primary, 14 days secondary, 90 days tertiary and 90 days aging in bottles.
Do Barleywines really require that much fermentation / aging time or should I have I been brewing Imperial brews with a similar fermentation / aging schedule?